Break fast, country food

Gulab Jamun With Milk Powder

Gulab Jamun With Milk Powder :This dessert is typical to India. spongy, creamy balls dipped in syrup with a rose aroma. Excellent with ice cream, Kulfi, fresh cream, etc. Sprinkle gold-leaf over each serving to add even more glitz.

Preparation:

30 minutes for preparation

20 minutes is the cooking time.

Time Spent: 50 minutes

20 servings; 20 balls are produced.

Ingredients

One cup of powdered dry milk
Three tablespoons of flour for all purposes
Two tablespoons of melted clarified butter, or ghee
Half a teaspoon of baking powder
Half a cup of warm milk
One tablespoon of optionally chopped almonds
One tablespoon of optionally chopped pistachio nuts
One tablespoon of optional golden raisins
One pinch of cardamom, ground
One quart of deep-frying vegetable oil
One-half cup of white sugar
Seven fluid ounces of water
One teaspoon of rose water
One pinch of cardamom, ground

Instructions

Instruction 1

Mix the flour, baking powder, cardamom, and milk powder in a big bowl. Add the golden raisins, pistachios, and almonds and stir. Add the melted ghee, then the milk, and stir until thoroughly combined. For 20 minutes, cover and let rest.

Instruction 2

Combine the sugar, water, rose water, and a pinch of cardamom in a big skillet. After bringing to a boil, simmer for only one minute. Set aside.

Pour oil halfway into a large heavy skillet. For at least five minutes, heat over medium heat. After kneading the dough, shape it into roughly 20 little balls. Fry the balls in one or two batches after lowering the oil’s heat to low. They will begin to float and double in size after roughly five minutes, but the color won’t really change. Once the jamun floats, turn them often till they are light golden and move the heat up to medium. Using a slotted spoon, remove from the oil to paper towels and let cool. Transfer to paper towels to drain and let cool slightly.

Instruction 3

Put the balls in the syrup-filled skillet. Simmer for around five minutes over medium heat, gently pressing them to absorb the syrup. Serve right away or refrigerate.

Nutritional Information (per portion)