Powdered milk for Gulab Jamun?!
I don't really want to use powdered milk - (possible oxidized cholesterol called oxysterols) - can I use something else and get the basic same great flavor and consistency!? Adding maybe other things instead to make up for the lack of the powdered milk!? Maybe sweetened condensed or evaporated milk!?
What a great dessert, I decided I should make it
ThanksWww@FoodAQ@Com
What a great dessert, I decided I should make it
ThanksWww@FoodAQ@Com
Answers:
This is a delicious recipe that makes gulab jamun the old fashioned way (using no milk powder): I love gulab jamuns, they are my fav Indian dessert!
Traditionally, gulab jamuns were made using khoya and maida, milk powder is a convenient and modern substitute!.
GULAB JAMUNS:
For the gulab jamuns
2 cups (250 grams) hariali mava (khoya), grated
5 tablespoons all purpose/plain flour (maida)
1/4 teaspoon baking soda
1/4 teaspoon cardamom (elaichi) powder
few drops of rose water
milk, if needed
3 cups sugar
4 cups water
a few strands of saffron (optional)
METHOD:
First make the syrup by dissolving sugar in water!. Add saffron, cardamom powder and rose water in it!. Keep it aside!.
Mix khoya, baking soda and maida (all propose flour) and a little milk (if needed) to make it into a soft dough and make into small balls!. This may be easier after refrigerating the dough for 15-20 minutes, it will not be sticky and easier to make balls!.
Heat the oil until hot and fry the balls to a golden brown or until they are darkbrown!. Soak in sugar syrup for a few hours!. Serve hot or cold!.
PS: You can find these items in any Indian grocery store!.
The other option is using the modern Bisquick (Flour) & Carnation Milk Powder recipe!.
http://indianfood!.about!.com/od/sweetsand!.!.!.Www@FoodAQ@Com
Traditionally, gulab jamuns were made using khoya and maida, milk powder is a convenient and modern substitute!.
GULAB JAMUNS:
For the gulab jamuns
2 cups (250 grams) hariali mava (khoya), grated
5 tablespoons all purpose/plain flour (maida)
1/4 teaspoon baking soda
1/4 teaspoon cardamom (elaichi) powder
few drops of rose water
milk, if needed
3 cups sugar
4 cups water
a few strands of saffron (optional)
METHOD:
First make the syrup by dissolving sugar in water!. Add saffron, cardamom powder and rose water in it!. Keep it aside!.
Mix khoya, baking soda and maida (all propose flour) and a little milk (if needed) to make it into a soft dough and make into small balls!. This may be easier after refrigerating the dough for 15-20 minutes, it will not be sticky and easier to make balls!.
Heat the oil until hot and fry the balls to a golden brown or until they are darkbrown!. Soak in sugar syrup for a few hours!. Serve hot or cold!.
PS: You can find these items in any Indian grocery store!.
The other option is using the modern Bisquick (Flour) & Carnation Milk Powder recipe!.
http://indianfood!.about!.com/od/sweetsand!.!.!.Www@FoodAQ@Com
ooh, thanks Desi Chef for a recipe!
:)Www@FoodAQ@Com
:)Www@FoodAQ@Com