Sweets - Gulab Jamun - Milk Powder Gulab Jamun

Milk Powder Gulab Jamun

Ingredients Quantity Milk powder 1 Cup Maida 1/4 Cup Baking Soda 1/2 Tbsp Milk 1 Tsp Ghee Deep Fry+1 Tbsp Cardomon Powder 1 tsp Saffron Pinch Sugar 1 Cup Cashew,Roasted Few

Serving 7 Preparation Time 5 mins Cooking Time 20 mins

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1. In a mixing bowl, add the milk powder,baking soda and maida and combine well. Sprinkle a little milk and make a smooth and firm dough. Don't knead the dough.Cover it and set aside.
2. Heat ghee in a pan for deep frying the jamuns.
3. To make the sugar syrup, combine the water, sugar, cardamom powder and saffron in a bowl and stir until sugar dissolves completely. Bring it to a boil for 7 - 8 minutes. Turn off the flame and add rose water if using. The consistency of the syrup should be light. Keep it aside. The syrup should not be too hot or cold when you add the fried jamuns to it.
4. Meanwhile divide the dough into equal sized balls and stuff cashew nuts,and make smooth balls without any wide cracks. Cover and set aside.
5. When the oil is hot (not smoking hot) enough to fry the jamuns, reduce the flame to very low. Slowly drop the dough balls into the hot oil and deep fry them.
6. Drain the oil and immediately drop them into the hot sugar syrup. Let them soak in the syrup for 3 - 4 hours.

1. Don't apply pressure while making the balls. Just roll them softly into round balls. If you are finding cracks on the ball, apply ghee/oil to palms and roll them.
2. Don't overcrowd when you fry, a few at a time.Keep rolling the jamuns gently while frying for even coloring.
3. Try more Gulab Jamun Recipes.
4. Check more recipes with Milk Powder

Sweets - Milk - Bread Rasmalai

Sweet_Bread_Rasmalai

Ingredients Quantity White Sandwich Bread Slices 10 Almonds 20 Milk Powder 2 Tbsp Milk 2 cups + 1/3 cup Elachi Powder 1/4 tsp Saffron 1 tsp Sugar 1/3 cup

Serving 2 Preparation Time 20 mins Cooking Time 5 mins

Method :

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1. Trim the bread slices into round shape.
2. Boil the Milk along with the sugar until it becomes into 1/2 of it and put it in the refrigerator. Soak the safforn flakes in the warm 1 Tbsp milk.
3. Soak the almonds in hot water for 15 min. This makes the peal come very easily. Peal this and grind it into fine powder (or paste) along with the cardamom. Now Take a wide bowl, and add the refrigerated cold milk. Mix the milk powder ,elachi powder and almond powder in the 1/3 cup of milk and mix it very well so that any of the lumps are not formed.
4. Now drop the bread rounds into this milk and pour the safforn mixture on top. Leave for 30 minutes so that bread slices will get all the flavors.

Tips :

1. Trim the and edges of the bred slices.You can use any lid for the round shape. and press it gently on the Bread slice in the corners.
2. Fry the cashew in Ghee until Golden color and top the Ras mali with golden cashew Nuts.

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Sweets

Sweets - Milk - Mal Kova

Mal Kova

Ingredients Quantity Condensed Milk/Milk Maid 1 Cup Plain Kova 1 Cup Maida 1 Cup Milk Powder 1 Cup Sugar 1 Cup Milk 1 Cup Cashew Few Oil To Fry

Method :

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1. Mix all in a large mixing bowl. Whisk together to aerate the flour. Slowly add Milk little at a time while mixing until a smooth batter is formed.
2. Heat an oil pan on low/medium flame. Pour approx 1/4 cup of batter (depending on the size you want) into the pan. Wait for 1 to 2 minutes until bubbles appear over the top of the mal kova. Using a spatula, flip pancake over and allow the other side to cook until light golden brown (approx 1 minute).
3. To make the hot sugar syrup add mix the sugar and water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. Add few drops of lemon this will ensure that once syrup cools down it does not solidify.Transfer this hot syrup into a serving dish. Keep it warm on stove. Add the fried mal kovas directly into the warm syrup. Leave them in sugar syrup over 10 mins. They can be served warm or at room temperature.

Tips :

1. Diabetic people can have plain mal kovas with out dropping them into syrup.
2. These can be stored for a week.

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