Gulab Jamun recipe with milk powder
This Gulab Jamun recipe with milk powder is for a small deep-fried donut dipped in flavored sugar syrup and garnished with Pistachios.
Servings: 24 gulab jamun
Calories: 198kcal
Ingredients
- 1 cup bisquick mix
- 2 cups dry low fat milk powder
- 1 cup heavy whipping cream
Sugar Syrup
- 3 cups sugar
- 3 cups water
- 1 tsp lemon juice
- 5 pods cardamom
- ¼ tsp saffron strands
- 1 tsp rose water (optional)
Garnish
- 4 tbsp chopped pistachios
- 2 tbsp rose petals (optional)
- 2 silver leafs (optional)
Instructions
Sugar Syrup
- Mix the water, sugar and lemon juice in a sauce pan and set it on a high flame to make the syrup.
- Break open the cardamom pods, discard the husk, slightly crush the seeds and add to the syrup.
- Take the saffron, slightly crush it between your fingers and add to the syrup.
- Cook just till the sugar is dissolved and the syrup starts to bubble around the edges.
- Take a teaspoon of the syrup and place it on a plate. After about 10 seconds or so, once it has slightly cooled, dip your forefinger and thumb in it and press together. if they feel sticky the syrup is ready and you can stop cooking it.
- If you want to add rose syrup, now is the time to do so.
The Gulab Jamun
- Mix together the Bisquick mix, flour, and heavy whipping cream just until the mixture comes together. (see notes)
- Divide the mix into 24 equal portions and shape into tiny balls. (see notes)
- Heat the cooking oil.
- Fry the dough balls on medium low heat for 8-10 minutes till they are a nice brown color. Use a slotted spoon to constantly move them around so they brown evenly on all sides.
- After they are cooked, remove them onto a paper towel for about 30 seconds.
- After the oil has drained and they've cooled slightly place them in the sugar syrup for 10 minutes.
- After the soaking period is over remove the Gulab Jamun and sprinkle with your garnishings.
Notes
Rose Water - I personally don't add rose water to my Gulab Jamun. The saffron and cardamom are very fragrant in themselves, and the rose can be a bit overpowering. The choice to use it or not is yours.
Rose petals - I do use dried rose petals as a garnish, they bring an element of the rose to the dessert without the overpowering fragrance and look beautiful as well.
Silver leaf - This is optional but most Pakistani and Indian sweets have a silver leaf on them and it looks beautiful. It is edible in case you're wondering. I don't use it as it's a process to source and layer on the sweets but for a special occasion, it looks beautiful!
Mixing the dough - Don't overwork the dough! This releases gluten and results in hard Gulab Jamun. Work the ingredients until they are incorporated and then shape the balls.
Shaping the gulab jamun - As you shape the tiny balls, make sure they are as smooth as possible, or else they may crack when fried. A trick that helps is to keep some cream in a small bowl close by and dip your fingers in it to help smooth out the cracks.
Frying the gulab jamun - make sure your oil is very hot before you start frying your sweets. As soon as you add them to the oil, reduce the heat slightly to insure that they get cooked all the way through. For best results batch fry the gulab jamun. Adding them all in together yields uneven cooking and browning.
Nutrition
Serving: 1gulab jamun | Calories: 198kcal | Carbohydrates: 34g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 125mg | Potassium: 225mg | Fiber: 1g | Sugar: 31g | Vitamin A: 387IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 1mg