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Posted 20 hours ago

Gits Gulab Jamun Mix

£9.9£99Clearance
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The key to milk powder gulab jamun is using curd/yogurt or lemon juice. You will not get the taste of curd or lemon juice in the jamuns if it is used in the mentioned quantities.

Making Gulab Jamun with ready mix:You can also get a ready mix such as Gits brand to make these. These ready mixes use the milk powder method. Gulab jamun are soft delicious berry sized balls made with milk solids, flour & a leavening agent. These are soaked in rose flavored sugar syrup & enjoyed. The word “Gulab” translates to rose in Hindi &“jamun” to berry. So gulab jamun are berry sized balls dunked in rose flavored sugar syrup. Regulate the flame to medium. Begin to drop one ball at a time. Slowly add as many balls as possible. The balls will increase in size after frying & soaking in syrup. So you can make small balls (which also helps with portion control).I made each ball of about 20-25 grams and got 23 balls from the dough. Let’s start with gathering the ingredients for the dough. I used refrigerated mawa from the Indian grocery store. If you have freshly available, it is even better.Making gulab jamun with milk powder is for those who do not have access to khoya and do not prefer to toil at home making it for hours. This Gulab jamun recipe using milk powder is good even for beginners to try. I have shown this method in the recipe card & step by step photos. Traditionally ghee is used to fry the gulab jamuns. However you can also use oil. Alternately you can also add a few tbsps of ghee to the oil while you fry. This will give a similar flavour as the ghee fried gulab jamuns. You can also use dry milk powder to make gulab jamun. It is easily available in stores. This is the method that is used by the ready mixes such as MTR and Gits. After eating the gulab jamuns made by my mom, I could really never enjoy store-bought ones, as they were never as soft melt-in-the-mouth, similar to how mom made them. If you have tried the store-bought ones, you will definitely see a difference when you try making them yourself!

Enjoy these Gulab Jamun as is or combine with shrikhand to make these fusion Gulab Jamun Shrikhand bowls or with custard to make Gulab Jamun custard jars. Finish making all the balls and keep them covered until the ghee or oil heats up. Making Sugar Syrup Correctly Michelin Plate Winner, Chef Dayashankar Sharma, tells us some tips that could help prevent the gulab jamuns from breaking. Read on.Fix That Dough:"A pinch of arrowroot, corn flour or even baking powder is my go to ingredient while kneading the dough to ensure that the Gulab Jamuns don't disintegrate during frying." Mix the wet ingredients with the dry ingredients to form a smooth dough. Add more milk if needed. Do not knead the dough as kneading forms gluten and makes hard gulab jamuns. Add lemon juice and rose water and stir well. By adding lemon juice, sugar syrup doesn’t form crystals. Please note that this gulab jamun recipe may not work with low fat milk powder. I have used everyday regular milk powder from Nestle. Don’ts For The Sugar Syrup

One of the key advantages of using ready mix over Milk Cheese is that they have better shelf-life (6 months to 1 year). Also, it helps speed up the process of making perfect Gulab Jamun in very less time. With ready mix you will get perfectly round dough balls which won’t break while frying. We also prepared this dessert using MTR and Gits Gulab Jamun Instant ready mix available in the market. The dessert was equally good as compared to preparing them using Milk Cheese and Arrowroot (Ararot). You can also use All purpose flour instead of Arrowroot powder. Sieve All purpose flour before mixing it with Milk Cheese. This will ensure there are no lump formations.You can consume this dessert during fast (Vrat) by adding Arrowroot powder instead of All Purpose flour.

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