Gulab Jamun using Milk Powder

Name: Gulab Jamun using Milk Powder
Total time: 1800 s
Yield: 25 numbers
Cuisine: Indian
Ingredients: 1/2 cup Maida; 1 cup Milk powder; 1/2 tsp Baking powder; 3/4 cup Cream+milk; 2 cup Sugar; 31/2 cup Water; 1 tsp Cardamom powder

Aswani Vishnuprasad @cook_12258614

austin tx

Gulab jamun was first prepared in medieval India, derived from a fritter that Central Asian Turkic invaders brought to India. One theory claims that it was accidentally prepared by the Mughal emperor Shah Jahan's personal chef.
The wors "Gulab" is derived from the Persian words gol (flower) and āb (water), referring to the rose water scented syrup. "Jamun" or "jaman" is the Hindi-Urdu wors for Syzygium jambolanum, an Indian fruit with a similar size and shape.

Aswani Vishnuprasad @cook_12258614

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Ingredients

30 min

25 numbers

1/2 cupMaida
1 cupMilk powder
1/2 tspBaking powder
3/4 cupCream+milk
2 cupSugar
31/2 cup Water
1 tspCardamom powder

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Steps

30 min

1

In a large skillet, stir together sugar, water and a pinch of cardamom powder. Bring to a boil, and simmer for 5 minutes. Set aside.
2

Take a bowl and add maida, baking powder, and milk powder. Make a dough of this using cream and milk mixture.
3

Keep this dough aside for 10 to 15 min.
4

Knead the dough, and form into about 25 small balls.
5

Fry the balls until golden brown colour in medium heat oil.
6

Drain on paper towels and immediately place the fried balls into the skillet with the syrup.
7

Serve this after 1 or 2 hours!!!!!!!!!!!