Gulab jamun recipe without milk powder
Here is a Gulab jamun recipe without milk powder:
Ingredients:
- 1 cup all-purpose flour
- 1/4 cup semolina
- 1/4 teaspoon baking powder
- 1/4 teaspoon cardamom powder
- 2 tablespoons ghee or unsalted butter, melted
- 1/4 cup warm milk
- Oil, for frying
- 1 cup sugar
- 1 cup water
- 2-3 green cardamom pods, crushed
- 1/4 teaspoon rose water (optional)
Instructions:
- In a large mixing bowl, combine the flour, semolina, baking powder, and cardamom powder. Add the melted ghee or butter and mix well until the mixture resembles breadcrumbs.
- Gradually add the warm milk, a little at a time, and mix until the dough comes together in a smooth, soft ball. Cover the dough with a kitchen towel and set it aside to rest for 20-30 minutes.
- Divide the dough into small balls, about the size of a cherry. Roll the balls between your palms to smooth them out.
- Heat a deep saucepan or kadhai over medium heat and add enough oil to come 2-3 inches up the sides of the pan. When the oil is hot, carefully add the balls to the pan and fry them until they are golden brown, turning them occasionally to cook evenly.
- Meanwhile, in a separate saucepan, combine the sugar and water and bring to a boil over medium heat. Reduce the heat to low and simmer for 5-7 minutes until the syrup thickens slightly. Add the cardamom pods and rose water, if using, and stir well to combine.
- Using a slotted spoon, transfer the fried balls to the syrup and let them soak for at least 30 minutes before serving. Serve the gulab jamun hot or at room temperature. Enjoy!
Let me know in the comment box if you have any questions or suggestions.