Gulab Jamun made with Milk Powder – Diwali Special -- Easy-to-make and Share is the Mantra

Festive time and all the sweet thoughts go hand-in-hand with the sweets that are savoured. Some say, “joto misti khabe touto misti bolbe (the more sweets you eat the more sweetly you speak).” I can only say, “ke jane baba (who knows)”, for if there would have been so much truth in this then people would have eaten more sweets to speak sweetly…no quarrels, no bad words, no shower of harshness in the speak, and, only love and love would flow like a sweet syrup. If sweets could do this JADOO, then there would be no wars and we would be in peace with our neighbours and our politicians would not go and sit for Peace Talks. There would be no loss of innocent lives due to anger and hatred.

Now you’ll start hating me for my theory that has sprung up all for the cause of this Gulab Jamun that I’m going to write about. Though you cannot get a bite from the words and pictures that you’ll see here, still you can feel the sweetness as you continue with your read.

By the way, Gulab Jamun is the favourite sweet meat of the North. And Bangalis, we love our sondesh – kancha gola and kora paag – our rosogolla, roshmalai, kheer kadom, payesh and many more can come and take a place here in the list but better to keep them away.

What’s the use of giving a description of the Gulab jamun when we all know how it looks and tastes. So bang I go to my preparation table to share the way I made it in my kitchen.

If it has been thought out earlier, it’s easy to get the required things at hand.

Start:

Milk Powder: 1 ½ cup (used Amulspray)

Maida: 2 tbsp

Milk: ¾ cup (use as much required to make the dough)

Ghee: 1 tbsp

Baking powder: 1 tsp.

Making of the dough:

Put the milk powder, maida and baking powder in a big bowl and give it a mix.

Next add the ghee and mix well.

Add milk in small quantity and make the dough. Knead the dough and let it stand for some time.

Making the sugar syrup:

1 ½ cup sugar

2 cups water. Let it boil till the sugar melts and take it off from the fire once the syrup gives the one-thread density.

Keep it aside.

Making of the Gulab Jamuns:

Make small balls from the dough  – size of a lemon – and keep it aside.

Take good quantity of oil in a kadhai. Wait till the oil is hot. Reduce the flame to the minimum so that the oil cools down a bit.

Next drop in the balls one-by-one and fry the gulab jamuns till the outer crust becomes very dark in colour. 

You can fry the gulab jamuns in batches. (Fry the jamuns on low heat to avoid it getting burnt on the outside and the inner portion not getting the required heat.)

Take them out and keep it for some time.

Once it cools down a little add them to the syrup which is not very hot but warm.

Let the Gulab jamuns soak the syrup for 10 – 15 minutes.

Serve them hot or cool, the way you feel is good for those who will get the taste of it.

Don’t get surprised if someone suddenly says, “Wow ki tasty hoyeche, aar duto dao-to (wow it tastes great, want two more).

Then you can pat your back when no one’s around and feel happy but guilty for those who are diabetic and have to pop in a pill after eating it.

© gouri guha 2013