INDIAN SWEET RECIPES WITH MILK POWDER RECIPES
EASY INDIAN GULAB JAMUN WITH MILK POWDER RECIPE ...
On special occasion of Holi, sharing with you some sweetness straight from Indian side of my Kitchen. :) Ready in no time, these fragrant rose syrup soaked milk powder nuggets, just melt in mouth!
Sweets and auspicious occasions go hand-in-hand in any family and so is in ours! Holi, the festival of colors, is widely celebrated all over India. It is the time of transition from Winters to Spring Season and celebrated in remembrance of Lord Krishna and Goddess Radha! I don't think anyone will be without colors all-over their face and mouth full of sweets today!
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Especially for kids, this time is to enjoy lots of sweets and playtime with colors!
There is no Indian on earth (I think) who have never tasted Gulab Jamun! One of the quintessential Indian sweet, it often appears in dessert menu, festival or no festival. Ask me! my husband can have a dose of Gulab Jamun daily! It's just I keep my hands tight on sweets. Not just for dessert, often Gulab Jamun are also served for Tea Time to guests! Some Indian savory snacks, strong Black Chai Tea and bowl of warm Gulab Jamun with some syrup! yumm!!
Traditionally, Gulab Jamun are prepared by Indian Pastry Chefs (called Halwai) after cooking milk for a long time, low and slow until it thickens into a thick and creamy mass called mawa in hindi. Modern day's, quick version of mawa, is Milk Powder. Easy, handy, and the choice of people like me, who decide at last moment to make something for the occasion :)
When you eat comforting sweet like Gulab Jamun, it is bad manner to talk about diet. So friends, I'm not going to discuss that today ;)
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.
Wish you all a Happy Holi!
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Have fun!
~Savita
Provided by Savita
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 20 Gulab Jamun
Number Of Ingredients 12
Steps:
- 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.
- In a wide bowl, take powdered milk, add in baking powder, mix well. Now, add cold butter diced in chunks (or ghee if using) and canola oil (or ghee if using). Rub with hands to distribute fat in milk powder.
- Now add soaked (suji) semolina and 1 tbsp maida (all purpose flour), and stir with hand to combine.
- Now add milk a little bit at a time until it makes smooth dough. Don't knead to make dough. Just use gentle pressure to bring everything together. Cover with kitchen towel and set aside for 10 minutes to rest.
- Divide rested dough into 20 equal portions and arrange on a plate
- Now with clean hands (you can also oil hands if dough is sticky), roll each portion to make a smooth ball. Make sure it is smooth from all sides, no cracks visible. If dough sticks to hand, wash hand, wipe dry and repeat rolling again.
- Cover the rolled balls with kitchen towel. Heat oil for deep drying. Oil should not be very hot or jamun will be uncooked and doughy from inside.
- It takes 8-10 minutes to cook one batch of Jamun. After first 4 minutes in oil, gulab jamun should not look brown at all.
- After 8-10 minutes gulab jamun will look brown. Now, these will be fully cooked from inside. (at this point, you can also crank-up the heat a bit, and brown them as much you like.)
- Remove the cooked jamun into a plate lined with paper towel. Repeat steps 7-9 to cook all.
- While rest of jamun are cooking, heat the syrup. Drop the cooked ones in syrup. Once all jamuns are in syrup, increase heat and bring syrup to boil. Then remove from heat. Transfer syrup with gulab jamuns to a deep dish. Soak all gulab jamun in syrup for at-least 25 minutes.
- 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!
HOMEMADE MILK POWDER PEDA – PACHAKAM.COM
Homemade Milk Powder Peda is a delicious awesome Indian sweet, very tempting and irresistible. Prepared from khoya and sugar, it is semi soft like fudge. You can discover the sweet in many festivals, offered as ‘prasadam’. There are many variations of peda such as elaichi peda, kesar peda and chocolate peda. Homemade Milk Powder Peda can be given to kids and they will adore the sweet. The sweet dish is unique and special and can be easily prepared at home. You can explore a well detailed Homemade Milk Powder Peda here.
Provided by Adeela Shamnas
Total Time 25 minutes
Prep Time 25 minutes
Yield 6
Number Of Ingredients 7
Steps:
- For preparing the delicious sweet dish, first take all the ingredients and keep it ready.
- Take a bowl, add milk powder and enough milk. Mix well until it becomes a smooth paste.
- Heat butter in a pan in low heat. Add milk powder and milk. Mix and stir continuously for 5 minutes. Then add powdered sugar, saffron and stir well continuously.
- Stir continuously and when it gets thick it will come out from the sides of the pan. That time switch off the flame and transfer it to a greased pan and allow it to cool.
- When the mix reaches Luke warm temperature, grease your hand and make balls and press it between your palm. Make a thumb impression in the middle.
- Tasty peda is ready now. Decorate with dry nuts and use after 2-3 hours. Kids love the delicious sweet. No festival is ever complete without mouthwatering peda. This is an easy to prepare dish with minimum and readily available ingredients. Enjoy the delicious sweet dish with your family and friends.
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