Make this instant gulab jamun without mawa/khhoya ,quick ,soft , delicious gulab jamun
Ingredients
Milk - 1/2 cup / 120ml
Milk Powder - 1 1/2 cup / 150g
Ghee - 1/4 cup / 60g
Maida - 4 tbsp
Cardamom Powder - 1/4 tsp
Baking Powder - 3/4 tsp
Water - 3 tbsp
Gulab Jal - 1/2 tsp
For sugar syrup
Sugar - 3 cups
Water - 1 1/2 cup
Milk - 2 tbsp
Gulab Jal / Rose Water - 1/2 tsp
Cardamom powder - 1/4 tsp
Ghee - to deep fry
Method:
:In a pan, add - milk, ghee and milk powder. Stir well before turning the flame on. Cook in medium flame until it forms a pat, approximately 4-5 mins.
Once the consistency is like mawa, turn the flame off and transfer to a bowl.
For Sugar Syrup : Add the sugar to a pan with 11/2 cup of water and boil until sugar is melted. If the sugar syrup is not clear, add 2 tbsp milk, stir once and let it boil 2-3 minutes.
Skim the dirt off the surface ,
Add gulab jal and cardamom powder mix well, add more water as required to form a sticky consistency sugar syrup.
Turn the flame off and keep aside.
Forming Gulab Jamun: To the cooled mawa add - maida, cardamom powder, baking powder, gulab jal and 2 tbsp of water. Mix all ingredients and start kneading, add remaining 1 tbsp water if required to make a soft and smooth dough.
Divide the mawa dough into equal portions 14-15 and smoothen then by pressing each between palm and slowly releasing pressure whilst rolling them to a smooth round ball.
Keep all the dough covered at every point of time to prevent them from forming crust & drying.
Deep fry the gulab jamun balls in low flame stirring constantly until rosy & golden. Immediately transfer to hot sugar syrup and dunk them to ensure maximum syrup penetration.
Let the gulab jamuns absorb & stay idle in the syrup for atleast 2 hours before serving.
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