gulab jamun with dry milk powder /easy gulab jamun recipe

gulab jamun with dry milk powder /easy gulab jamun recipe

gulab jamun with dry milk powder /easy gulab jamun recipe

gulab jamun with dry milk powderThis one dessert gulab jamun is always so satisfying whether hot or cold. Again its one of the super hit festive dessert that is done at every home. It will sound even easier if you buy a ready-made gulab jamun mix. But, the real fact is that making your very own gulab jamun at home is always a pleasure. Especially this gulab jamun can be made as a ready mix at home itself and can be kept. Whenever you are in need to do you can make it in no time and that’s it. I have not added any cream for the jamun while making the dough but you can try adding it. gulab jamun with dry milk powderDon’t ever fry at high flame as we are using milk powder it will burn easily and insides will be raw. To make gulab jamun with dry milk powder can use skimmed milk powder if preferred. Sugar syrup should be thin sticky syrup with no sugar consistencies. It’s very easy to do dessert that you should never miss to try it once.Please check my another version of gulab jamun with khoya here in my space.

 

gulab jamun with dry milk powder /easy gulab jamun recipe

 

INGREDIENTS:
To make dough:

Dry milk powder – 1 cup
All purpose flour/maida – 2 1/2 tbsp
Baking soda/cooking soda – 1/4 tsp
Milk(boiled) – 3 tbsp,oil to fry

To make syrup:

Sugar – 2 cups
Water -221/2 cups
Cardamom powder/elachi – 1/4 tsp
saffron strands/kunkuma poo – few

 

METHOD:

gulab jamun with dry milk powdergulab jamun with dry milk powdergulab jamun with dry milk powder1.First lets make syrup,take a pan with water and sugar and let it boil.
2.After sugar dissolves filter for impurities(add few drops of milk so that dusts come out).
3.Then bring back to boil let it simmer for 6-7 minutes till sticky and no thread stage.
4.While boiling itself add the saffron strands.
5.After switching off add cardamom powder.
6.The sugar syrup should be with heat(warm)while we add jamuns.

gulab jamun with dry milk powdergulab jamun with dry milk powder7.Now make dough by adding milk powder in a mixing bowl.
8.Add maida and baking soda and mix well.

gulab jamun with dry milk powder9.Now add milk little at a time and form a soft dough(the dough will be sticky but you can smear with little oil and knead for some seconds and keep).

gulab jamun with dry milk powder10.Make balls.

gulab jamun with dry milk powdergulab jamun with dry milk powder11.Now bring oil to heat up in a kadai.
12.When it fully heats up lower the flame and drop in the jamun to fry golden.
13.Fry in low flame only so that insides also cooks well.

gulab jamun with dry milk powder14.Take out in a tissue for a second and immediately transfer to the syrup.
15.Repeat the process till done,let the jamuns be soaked well in syrup so that it absorbs all the syrup well.
16.Serve hot or cold.

ulunthankali recipe / karuppu ulutham kali /urad dal ulundhu kazhi

Total Time: 1 hour

5

ulunthankali recipe / karuppu ulutham kali /urad dal ulundhu kazhi

Ingredients

  • To dry roast and powder:
  • Karuppu ulundhu/urad dal with skin - 1 cup
  • Pacharisi/raw rice - 1/4 cup
    To make kali:
  • Ulundhu powder - 1 cup
  • Panai vellam/karupatti/palm jaggery - 1 cup(powdered)
  • Water - total 31/2 cups
  • Gingelly oil/nallenai - 1/2 cup

Instructions

  1. Take a kadai add first black gram dal and dry roast till nice aroma with roasted smell comes, then next take this out in a plate add the rice, roast till it puffs up white cool both.
  2. Then powder it nicely and keep ready.
  3. Now measure 1 cup of powder and keep.
  4. Keep powdered jaggery with 11/2 cups of water and boil till all the contents get dissolved then filter it and transfer to same kadai.
  5. In a bowl take this powder add 2 cups of water dissolve nicely without lumps.
  6. Switch on the stove keep kadai with filtered jaggery immediately pour the dissolved powder slowly with constant stirring and now it will come to boiling point.
  7. Keep stirring continuously now add the given gingelly oil to the contents and can adjust the flame then and there if you want.
  8. At one time the contents will start forming as single mass.
  9. Now wet your fingers and touch the kali, if it does not stick to your hands then its done.
  10. When serving make a small well in the centre add some nallenai to it and then serve it will be just divine and healthy.

Roast the dal and rice nicely for nice aroma and flavour otherwise the kali will not be nice and you will definitely feel the rawness. The sweetness can be adjusted according to your taste. Do not skip stirring the contents definitely the contents will get stuck at the bottom. For this recipe urad dal with skin is beneficial than using white urad dal. Nallenai is the best for this kali and its mandatory for the exact flavour. You can do this powder in big amounts if you want and store in an airtight container and use whenever needed.

 

 

Post your comments here

Your email address will not be published. Required fields are marked *