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How to make juicy and soft Gulab Jamun with milk powder

   • How to make juicy and soft Gulab Jamun wit...   Gulab Jamun has been and still is one of the most popular Indian desserts, be it weddings, birthdays, festivals, entertaining guests at home, you name it and Gulab Jamun is the Hero of the event. Gulab Jamun is traditionally made from Khoa (milk solids derived from cooking milk for hours) This recipe uses milk powder along with some plain flour (maida) and semolina (suji or rawa). The semolina gives it a firm outside that enables the Milk dough balls(Jamuns) to hold their shape and the plain flour works as a binder for the milk powder. End result soft, juicy on the inside with a bite on the outside. The milk dough balls are deep fried in oil or ghee and soaked in sugar syrup that is flavoured with cardamom, saffron and rose water. Tips: 1. Do not knead the dough, just bring it together with finger tips to combine. 2. The dough should be sticky not dry as the semolina and milk powder will absorb extra moisture on resting. 3. Add milk a little at a time when making the dough. 4. Avoid putting pressure when rolling the dough portions into small balls, making sure no cracks are visible on the surface. 5. Fry in small batches and on medium-low heat (patience is important at this point) 6. Keep stirring the oil / ghee and avoid touching the Jamuns. 7. Sugar syrup should feel slightly sticky but not stringy. 8. Add the Jamuns to warm syrup, not hot nor cold. My best buddy- Tubebuddy for tagging videos, SEOs', creating thumbnails etc,....you can too by clicking on this link https://www.tubebuddy.com/FoodFilms Click to Subscribe:    / foodfilms   For more recipes :    • Видео   Facebook :   / food-films-104328994675947   Twitter :   / foodfilms1