Gulab jamun is really a very popular sweet in India. it is made with milk solid, little flour and ghee. these are mixed together to knead a dough and then deep fried, later it is soaked in flavored sugar syrup.
this one sweet is really popular among all age group people whether old or kids, enjoyed by everyone. As a child i still remember we used to eat this a lot.
so this recipe is all about mini version of big gulab jamun, a little smaller than angoori jamun. i have made this recipe with milk powder instead of khoya but the taste is exactly same like the authentic one.
After wedding my husband told me, when he was small a street vendor used to come and sell these tiny gulab jamuns and he used to eat a lot of these.
i thought why not make these and surprise him :)
1. start by adding sugar and water, boil it 5 minutes and add cardamom and rose essence put it aside.
2. kneading a dough of milk powder, all purpose flour, baking soda, and milk. if it looks dry add little more milk. rest it for 10 minutes.
2. divide the dough in equal portions and make small balls out of it.
- 1 cup milk powder
- 4 tbsp all purpose flour
- 3 tbsp milk
- a pinch baking soda
ingredients for sugar syrup
- 2 cups sugar
- 2 1/2 cups water
- 1/2 tsp cardamom powder
- 1-2 drops rose essence (optional)
- first add sugar and water in a pan and bring it to a boil.once it starts boiling add cardamom powder and rose essence.
- Boil it for 5 minutes, no need to thicken, Keep it aside.
- take milk powder in a bowl add all purpose flour, baking soda mix it well.
- start adding milk and mix it lightly, don't press to hard. Make a smooth dough, keep it aside for 10 minutes.
- divide the dough in equal parts and keep divided dough in your palms and start rolling like a ball.there shouldn't be any cracks.
- Heat oil in a pan on medium heat, oil should not be very hot.
- you can test by dropping a small ball of dough if it comes up slowly than oil is ready for frying.
- Add prepared ball and fry them evenly on medium heat , keep stirring so that they fry evenly from all sides.
- once they are brown in color take them out and add to warmed sugar syrup.
- let it soak for 1 hour.
- you can store these in fridge for minimum of 2 weeks.