Gits Gulab Jamun Mix

Product Information

While preparing the dough if it becomes too soft, then add small quantity of Arrowroot or All purpose flour to it.

Do not fry Gulab Jamun balls on high flame as it will burn them from outside while it will remain uncooked from inside. Regulating flame is the key to make best Gulab Jamuns. Adding too much of baking powder and baking soda than mentioned in the recipe often leaves an aftertaste. So ensure you use the right amount and also use the correct amount of acidic ingredient like lemon juice or yogurt to activate the soda. Extra Tips for Milk Powder JamunMaking gulab jamun with milk powder is for those who do not have access to khoya and do not prefer to toil at home making it for hours. This Gulab jamun recipe using milk powder is good even for beginners to try. I have shown this method in the recipe card & step by step photos. I highly suggest not to alter the recipe as it may not work. After several trial I got these right, just the way one would get in North Indian restaurants and sweet stalls. Soft, juicy, mouth melting and delicious. You might have enjoyed these at lunch buffets at Indian restaurants. They are there at any festival, party, birthday, you name it! Using Khoya vs. Milk Powder

Choose a slightly wider pot so all the gulab jamuns get enough space to soak well in the syrup. Add sugar and pour water to it. Heat it on a medium flame until the sugar dissolves completely. Regulate the flame to medium. Begin to drop one ball at a time. Slowly add as many balls as possible. Rest the freshly prepared dough for 5 mins. Now make small dough balls and follow the remaining steps as already mentioned in above recipe. Remove them using a slotted spoon. Add them to the syrup while the syrup is warm (not boiling hot) so they soak in all the sweetness and become soft.If the syrup is too hot, the balls might break. If it is cold, then the balls will not soak the syrup well. Soak for at least 1 hour before enjoying. Soaking for up to 2-3 hours works great too. Michelin Plate Winner, Chef Dayashankar Sharma, tells us some tips that could help prevent the gulab jamuns from breaking. Read on.The difference in making this dessert using ready mix and traditional method using Milk Cheese is the preparation of dough. You can also use dry milk powder to make gulab jamun. It is easily available in stores. This is the method that is used by the ready mixes such as MTR and Gits. So the simple alternate to this is to use milk powder also known as dry milk which yields the same results. If the oil is not hot enough, jamuns will soak up lots of oil and turn soggy. They will also not hold the shape well and may form a crusty layer over the gulab jamuns later.

Gulab Jamun are ping-pong-sized balls made from milk powder and flour. They are then deep-fried until they caramelize to a deep brown before dunked in aromatic rose sugar syrup.In case you have lumps in grated milk cheese, ensure to remove them properly before making dough balls. In case you have fresh milk cheese but it is not having enough of fat (grease) in it, you can add 2 – 3 tsp Clarified butter while kneading the dough. This should add enough of fat to keep the dough balls smooth. You can follow above suggestions to prepare smooth rounded Gulab Jamun. Discover More In case you are not able to find Saffron threads, you can replace them with food colour. Rest of the ingredients and spices are for better flavour. Milk Cheese (Khoya or Mawa)