Perfect Milk Powder Gulab Jamun /Homemade Instant Gulab Jamun / Gulab Jamun without Mawa

Ingredients

Milk - 1/2 cup / 120ml

Milk Powder - 1 1/2 cup / 150g

Ghee - 1/4 cup / 60g

Maida - 4 tbsp

Cardamom Powder - 1/4 tsp

Baking Powder - 3/4 tsp

Water - 3 tbsp

Gulab Jal - 1/2 tsp

For sugar syrup

Sugar - 3 cups

Water - 1 1/2 cup

Milk - 2 tbsp

Gulab Jal / Rose Water - 1/2 tsp

Cardamom powder - 1/4 tsp

Ghee - to deep fry

Method:

:In a pan, add - milk, ghee and milk powder. Stir well before turning the flame on. Cook in medium flame until it forms a pat, approximately 4-5 mins. Once the consistency is like mawa, turn the flame off and transfer to a bowl. For Sugar Syrup : Add the sugar to a pan with 11/2 cup of water and boil until sugar is melted. If the sugar syrup is not clear, add 2 tbsp milk, stir once and let it boil 2-3 minutes. Skim the dirt off the surface , Add gulab jal and cardamom powder mix well, add more water as required to form a sticky consistency sugar syrup. Turn the flame off and keep aside. Forming Gulab Jamun: To the cooled mawa add - maida, cardamom powder, baking powder, gulab jal and 2 tbsp of water. Mix all ingredients and start kneading, add remaining 1 tbsp water if required to make a soft and smooth dough. Divide the mawa dough into equal portions 14-15 and smoothen then by pressing each between palm and slowly releasing pressure whilst rolling them to a smooth round ball. Keep all the dough covered at every point of time to prevent them from forming crust & drying. Deep fry the gulab jamun balls in low flame stirring constantly until rosy & golden. Immediately transfer to hot sugar syrup and dunk them to ensure maximum syrup penetration. Let the gulab jamuns absorb & stay idle in the syrup for atleast 2 hours before serving.