How to make Indian gulab jamun with milk powder?

Here are some more sweet treats for Holi! 1. Soak semolina with 3 tbsp water (or milk) and set aside. In a sauce pan, combine sugar and water for rose syrup. Add lime juice. Heat until sugar has dissolved, boil for 3 minutes. Then mix in rose water and set aside. 2. In a wide bowl, take powdered milk, add in baking powder, mix well.

Can you use milk powder instead of ghee for jamuns?

Response: I think dairy whitener can’t be used to make the jamuns as it has added sugar while milk powder doesn’t have any added sugar. Response: No Sunita, you can not use eno instead of baking soda. Hi, I don’t like the taste of ghee very much. Can you suggest me a substitute for ghee in the recipe?

What’s the best way to deep fry gulab jamun?

Heat the ghee or oil for deep frying in a deep kadai or a small pan over medium flame. When oil is medium hot, pinch a small portion of mixture and drop it into hot oil, if it comes upward immediately without changing its color the oil is medium hot and ready for deep frying.

Can You reheat Gulab Jamun in the microwave?

Storage and Re-Heating Instructions: Gulab Jamun will stay good in refrigerator, in an-air-tight container for up-to 1 week. To reheat, microwave with syrup for 30 seconds. Or heat in a pan until syrup starts to bubble! Lime/lemon juice in syrup helps to prevent caking of sugar syrup.

1. Soak semolina with 3 tbsp water (or milk) and set aside. In a sauce pan, combine sugar and water for rose syrup. Add lime juice. Heat until sugar has dissolved, boil for 3 minutes. Then mix in rose water and set aside. 2. In a wide bowl, take powdered milk, add in baking powder, mix well.

Can you add rose water to gulab jamun?

I have still tried to lighten up these nuggets with hint of semolina and lite-sweet sugar syrup. If you like Gulab Jamun on very sweeter side, increase sugar a little more in syrup. Touch of rose water in syrup gives a beautiful fragrance to Gulab Jamun, but it is not mandatory.

When to serve gulab jamun with pistachios?

Gulab Jamun are ready when soaked most of the liquid and look heavier than their size and are moist and spongy due to soaking sugar syrup. Serve topped with chopped pistachios and little bit of leftover syrup. Enjoy!