Sunday, October 21, 2012


What better dessert can one think of other than this classic indian dessert in this festive season!Soft mouthwatering and melt in mouth...yum
Gulab Jamoons  are one of my favourite sweet and here is my best ever Gulab Jamoon recipe make with dry milk powder.Usually Gulab Jamoons are either made with store bought ready mix or with Khoa but i prefer skimmed milk powder which makes it lighter,little less calorie but yummy!
I have made this several times and it has never failed me..

1 cup Milk Powder
1/4 cup Maida/ All purpose flour
Pinch of Baking soda
1/4 tsp Baking Powder
Pinch of Cardamom Powder
3 Tb spoon Butter Or Ghee (i used Ghee/ Clarified Butter)
1/4 Cup Milk to knead
Oil for Deep frying

For The Syrup :
1 1/2 Cup Sugar
3/4 Cup water
2 Cardamom pods or Pinch of Cardamom Powder.

Method:Sieve /Mix togather Milk Powder, Baking Powder, Baking Soda, Cardamom Powder and Maida.Add Ghee and rub the flour between your fingers until it is moist and resembles bread crumbs.
Now add milk and knead into a soft dough.Set aside for 5 minutes.

Divide dough into 12 or 15  portions and roll them gently between your palms to make small balls.Heat the oil on high and then lower the temperature to medium.Now gently slip the balls into the hot oil from the side of the pan, one by one.Gently stir and fry.
Meanwhile prepare sugar syrup by boiling sugar,water and Cardamom powder.And pinch of saffron.Transfer hot syrup to the serving bowl and let it cool until warm.Transfer the fried Gulab Jamoons  immediately from hot oil in the warm syrup and soak atleast for 30 minutes. Serve warm or cold.

Now This is how we like to serve ours some times ... Drain the Gulab Jamoons from sugar syrup and Roll then  in a Plateful of Coconut Powder.

Hold The Gulab Jamoon In between your  thumb and index finger and Pop into your mouth and close your eyes.......yummmmm.....

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