Gulab Jamun is a soft, spongy, mouth melting dessert soaked in sugar syrup. This dessert is almost prepared on all occasions and festivals in India. I like to prepare this dessert for Birthdays and Diwali. This is one of my most favorite dessert . Yes, I used to gulp entire bowl in a day or two. Hardly I do share 3-4 jamuns with my hubby and daughter. This time I think I should share some with them too!
Usually, milk solids are prepared by heating milk over a low flame for a long time until most of the water content gets evaporated. These milk solids, known as khoya are kneaded into a dough, sometimes with a pinch of flour, and then shaped into small balls and deep-fried at a low temperature. The balls are then soaked in a light sugary syrup flavored with green cardamom and rose water. But today we are going to see the easy method by using milk powder instead of khoya.
Steps to follow making Gulab Jamun :
- Mix the ingredients to roti dough consistency. It should be neither too soft nor too hard.
- While making a ball out of dough, it should be smooth in texture without cracks.
- If you feel that the dough is getting dried, just sprinkle little milk and mix it thoroughly.
- Boil both water and sugar and make sure all the sugar is dissolved while boiling. No need to check string consistency for the sugar syrup as we did in Mysore Pak recipe.
Let us see now how to make this dessert using simple available ingredients from our pantry.
Mouth melting, soft and spongy Gulab Jamun is ready to relish.