Diwali Series #2 " MAKING GULAB JAMUN WITH KHOYA AND MILK POWDER: A SWEET TREAT TO SAVOR"

Gulab Jamun is one of the most beloved and popular Indian desserts, known for its sweet, syrupy goodness and melt-in-your-mouth texture. This delectable treat can be made in various ways, with the two most common methods being with khoya (also known as mawa) and with milk powder. In this blog, we will explore both methods, guiding you through the steps to create these delightful, golden-brown sweet balls at home.

What Is Gulab Jamun?

Before we delve into the methods of making Gulab Jamun, let's take a moment to appreciate what this dessert is all about. Gulab Jamun is a sweet confection that originated in India, and it is a staple at celebrations and festivals. The name "Gulab Jamun" is derived from two words: "Gulab," which means rose, and "Jamun," which is a fruit. The dessert gets its name from its round shape and the rose-flavored sugar syrup it is soaked in.

Gulab Jamun is essentially made from a dough that is fried until it turns a beautiful golden brown, and then it is soaked in a fragrant sugar syrup. The result is a dessert that's sweet, syrupy, and incredibly indulgent.

Making Gulab Jamun with Khoya

Ingredients:

• 1 cup khoya (mawa)
• 1/4 cup all-purpose flour (maida)
• A pinch of baking soda
• 2-3 tablespoons milk (if needed)
• Oil or ghee for frying

For the Sugar Syrup:

• 2 cups sugar
• 1 cup water
• A few saffron strands
• 1/2 teaspoon cardamom powder
• A few drops of rose water (optional)

Steps:

1. Begin by preparing the sugar syrup. In a saucepan, combine sugar and water. Bring it to a boil, and then let it simmer until you achieve a one-string consistency. Add saffron strands and cardamom powder to enhance the flavor.
2. Turn off the heat and add a few drops of rose water if you like. Set the syrup aside.
3. In a mixing bowl, crumble the khoya and add the all-purpose flour and a pinch of baking soda. Mix these ingredients well. If the mixture is too dry, you can add a little milk to form a smooth and soft dough.
4. Now, take small portions of the dough and roll them into small, smooth balls. Ensure that there are no cracks in the dough balls, as this can cause them to break while frying.
5. Heat the oil or ghee in a deep pan. The temperature should be medium-low, as you want the Gulab Jamun to cook evenly and not burn on the outside while remaining raw inside.
6. Gently slide the dough balls into the hot oil and fry them until they turn a deep golden brown. Make sure to keep the heat on medium-low and stir the Gulab Jamun constantly to ensure even cooking.
7. Once they're golden brown, remove the Gulab Jamun from the oil and drain any excess oil by placing them on a paper towel.
8. Immediately transfer the hot Gulab Jamun into the prepared sugar syrup. Allow them to soak for at least 1-2 hours to absorb the syrup and become soft and spongy.
9. Your homemade Gulab Jamun with khoya is ready to be served! Enjoy the sweet delight with family and friends.

Making Gulab Jamun with Milk Powder

Ingredients:

• 1 cup milk powder
• 1/4 cup all-purpose flour (maida)
• A pinch of baking soda
• 2 tablespoons ghee (clarified butter)
• 2-3 tablespoons milk (as needed)
• Oil or ghee for frying

For the Sugar Syrup:

• 2 cups sugar
• 1 cup water
• A few saffron strands
• 1/2 teaspoon cardamom powder
• A few drops of rose water (optional)

Steps:

1. Follow the same steps for preparing the sugar syrup as mentioned in the khoya Gulab Jamun method.
2. In a mixing bowl, combine the milk powder, all-purpose flour, and a pinch of baking soda. Mix well.
3. Add ghee to the dry ingredients and mix until it resembles a crumbly texture.
4. Slowly add milk to the mixture, kneading it into a soft and smooth dough. The dough should not be too dry or too sticky. Adjust the amount of milk as needed.
5. Divide the dough into small portions and roll them into smooth, crack-free balls.
6. Heat oil or ghee in a deep pan over medium-low heat.
7. Carefully slide the dough balls into the hot oil and fry them until they achieve a deep golden brown color. Like with the khoya Gulab Jamun, stir them constantly to ensure even cooking.
8. Once they're golden brown, remove them from the oil and drain any excess oil on a paper towel.
9. Transfer the hot Gulab Jamun into the sugar syrup immediately. Let them soak for 1-2 hours to absorb the syrup and become soft and spongy.
10. Your homemade Gulab Jamun made with milk powder is now ready to be enjoyed!

Tips and Tricks:

• When making the dough for both khoya and milk powder Gulab Jamun, it's essential to ensure that it is smooth and free from cracks. This helps the Gulab Jamun absorb the sugar syrup and turn soft and spongy.
• The temperature of the oil or ghee is crucial. It should be on medium-low heat to avoid burning the Gulab Jamun.
• You can customize the sugar syrup by adjusting the amount of sugar, saffron, and cardamom powder to suit your taste preferences.
• Be patient with the soaking process. Letting the Gulab Jamun sit in the sugar syrup for at least 1-2 hours is essential for the best flavor and texture.
• For a unique touch, you can garnish your Gulab Jamun with chopped pistachios, almonds, or silver leaf.

In conclusion, whether you choose to make Gulab Jamun with khoya or milk powder, both methods can yield incredibly delicious results. Whichever method you choose, the joy of indulging in these sweet, syrupy treats that you've made yourself is truly unbeatable. So, gather your ingredients, roll up your sleeves, and treat yourself to the delightful world of homemade Gulab Jamun!