Gulab Jamuns or Gulab Jamoon is one of the most eaten Indian Sweets, this popular milk based sweet is usually made with khoya/mawa, cottage cheese and flour. Today, let's make a very easy, quick and instant recipe for Gulab Jamuns using Powdered Milk which is usually available in most of the Indian homes. You no longer need to wait for Diwali to come now :)
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Milk - 1/2 cup / 120ml
Milk Powder - 1 1/2 cup / 150g
Ghee - 1/4 cup / 60g
Sugar - 3 cups
Water - 1 cup
Milk - 2 tbsp
Gulab Jal / Rose Water - 1/2 tsp
Saffron - few strands
Maida - 4 tbsp
Cardamom Powder - 1/4 tsp
Baking Powder - 3/4 tsp
Water - 3 tbsp
Gulab Jal - 1/2 tsp
Ghee - to deep fry
Mawa Substitute : In a pan, add - milk, ghee and milk powder. Stir well before turning the flame on. Cook in medium flame until it forms a pat, approximately 4-5 mins.
Once the consistency is like mawa, turn the flame off and transfer to a bowl.
For Sugar Syrup : Add the sugar to a pan with 1 cup of water and boil until sugar is melted. If the sugar syrup is not clear, add 2 tbsp milk, stir once and let it boil 2-3 minutes.
Skim the dirt off the surface using a perforated spoon. Add saffron, gulab jal and mix well, add more water as required to form a sticky consistency sugar syrup.
Turn the flame off and keep aside.
Forming Gulab Jamun: To the cooled mawa substitute add - maida, cardamom powder, baking powder, gulab jal and 2 tbsp of water. Mix all ingredients and start kneading, add remaining 1 tbsp water if required to make a soft and smooth dough.
Divide the mawa dough into 16 equal portions and smoothen then by pressing each between palm and slowly releasing pressure whilst rolling them to a smooth round ball.
Keep all the dough covered at every point of time to prevent them from forming crust & drying.
Deep fry the gulab jamun balls in low flame stirring constantly until rosy & golden. Immediately transfer to hot sugar syrup and dunk them to ensure maximum syrup penetration.
Let the gulab jamuns absorb & stay idle in the syrup for atleast 2 hours before serving.
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Tried this !! And it worked !! Just a tip for amateur cooks , like me , once your dough is ready , just do a trial fry of like a ball or two to see if it bursts , before making all the balls , so that u can adjust maida if required . I made it all the balls and then they burst out , so had to remold everything , mix and knead , so I wish I could have done a trial batch! But anyways ! Loved cooking these ! Very simple !!
You are amazing bro. I was never interested so much in watching cooking videos. It's great to see you put your mind and soul in making these videos. Keep up the great work. Wishing you more and more success
In my opinion you are one of the best shef in India, I am a big fan and follower of your cooking show, your method of teaching is very simple and nice and in the beginning of the show you start with 'hai chatoro kaise ho kehathe ho na, bahuth pyara he. I love your cooking style thank you for sharing these delicious and wonderful recipes.
I tried the same method that you told us but then I go to fry my Gulab Jamun balls they are start to breaking and my sugar syrup is never ever be perfect it's always my gulab jamun get Harder
Hi, Yaman. Love your all videos,tried your motichoor ladoos and they turned out fab and delicious. I also tried your besan ladoo and they too turned out yummy. I am going to try these gulab jamun and your bhaturas, and I have a strong feeling that they will turn out really awesome.
Love from Pakistan😍😍I along with my Karachite friends just completely adore you and your recipes. Love you and take care.👍👍
hi, Yaman I tried this dees gulab jamun, they came out so delicious and perfect just lk market once ...thank you for the recipe , at first I was sceptical abt the recipe dat u didn't add sooji but they came out soo spongy and wd perfect texture.on the other hand I usually add sooji and I find a knot in my jamuns the very next day even if i put kishmish in dem but your recepie is so grt dat even after 2 days they are perfect juicy and syrup reached to the core ...once again thanks yaman ...u are the best cook on you tube.i often try your recepies
Hi yaman.. thanks for this recipe..just a question..milk powder already is sweet and is the sugar amount perfect in the syrup so it doesn't make the gulab jamun over sweet , as mava available in market is sugar less.. please do reply on this ..I really want to try.. thanks
I am not able to find any edible rose water or edible rose essence , neither in shops nearby nor online, could you please send me a link to buy it online or can u tell me the name of the rose water/essence that you used in your preparation?
I tried this recipe today. It was total fail. The gulab jamuns started splitting when heated in ghee. I think the baking powder quantity is too much. I then tried another batch without the baking powder and it went ok. Something is wrong with this recipe
hello yaman i have tried a lot of your
recipes and they never fail to taste as good as they look but for some reason the jamuns split up in the oil and i had to add much much more maida than the recipe calls for...i followed the method and the mesurements accurately