Gulab Jamun with Skimmed Milk Powder Recipe/How to make Gulab Jamun
Soft, spongy , succulent Gulab Jamuns using Skimmed milk powder to make it a low fat version.
Great colour on the exterior, crack free and smooth spongy inside totally absorbing the syrup.
Now to the recipe…
Gulab jamuns recipe using skimmed milk powder
INGREDIENTS:
1/2 cup All purpose powder + 2 tbsp , just in case you need it to make a smooth non sticky dough.
1 cup skimmed milk powder. 
1 tbsp butter or melted ghee
small pinch of baking soda
2 cups sugar
1 1/2 cups water
Saffron strands.
Cardamom powder or rose essence.
Slivers of Pistachio for garnish.
Method
Mix flour, skimmed milk powder baking soda, ghee and rub well till the mixture appears like fine crumbs.
Make a very soft dough with very little water , just add tablespoons of water at a time and just enough to make a smooth dough. Cover and let it side for 10 minutes .
Prepare the sugar syrup by boiling the sugar and water and first remove the impurities which will float on the top with a ladle.
Add the saffron strands, rose essence if adding it or cardamom powder and make the syrup to a lightly sticky one.
Keep the prepared sugar syrup aside and proceed to make the gulab jamuns.
Take the dough out and if it seems to have hardened a bit, don’t panic, just add few drops of water or milk to soften the dough and knead softly till it becomes a smooth dough once again.
Grease your hands well if the dough appears to be sticky to handle. Make small balls of the dough and not too tight or firm.
Roll the small balls gently avoiding cracks. Before making the small balls , grease your palm and roll a soft ball.
Keep the oil on a moderate heat and slide the prepared jamuns in the oil carefully and fry them keeping the flame on a low when the oil appears to be heated up to prevent darkening of the jamuns too soon.
Drain the fried jamuns on a paper towel and drop into the prepared syrup to absorb the sweetness.
Garnish with pistachio slivers.
Even though these jamuns were made using skimmed milk powder, I couldn’t see any difference in the taste or aroma.
It seemed to be a better option than using khoa which no doubt has its unique taste but these jamuns were also good to have as a low fat .
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