How to make Milk Powder Gulab Jamun Recipe - This is one of those short cuts for an instant dessert that one relishes for its speed and simplicity.

This recipe is from the book Mithai.

Main Ingredients : Milk powder ( मिल्क पावडर ) , Refined flour (maida) ( मैदा )

Cuisine : Indian

Course : Desserts

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Milk Powder Gulab Jamun

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Desserts recipes like Mawa Kaju Cakes, Hazelnut Custard, Apricot Fool, Beetroot Brownie. Or try out these recipes from Indian Cuisine like Bhee Masala, Mahi Murgh, Aloo Methi, Bread Vada.

Milk Powder Gulab Jamun Recipe Card

Milk Powder Gulab Jamun
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Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Milk Powder Gulab Jamun

  • Milk powder 4 cups

  • Refined flour (maida) 1 cup

  • Soda bicarbonate a pinch

  • Oil 2 teaspoon

  • Yogurt as required

  • Sugar syrup

  • Sugar 4 cups

  • Green cardamom powder 1 teaspoon

Method

Step 1

Cook the sugar with four cups of water in a non-stick pan till the sugar dissolves. Add the cardamom powder and mix. Keep the syrup warm. Mix together the milk powder, refined flour and soda bicarbonate.

Step 2

Add two teaspoons of oil and enough yogurt, and knead lightly into a soft dough. Do not over-knead the dough.

Step 3

Divide the dough into sixteen marble-sized balls.

Step 4

Heat sufficient oil in a non-stick kadai and deep-fry the balls over medium heat, stirring occasionally, till golden brown. Drain on absorbent paper.

Step 5

Add the gulab jamun to the warm syrup and leave to soak for about fifteen minutes to half an hour before serving. Makes16 gulab jamun/800 grams

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