gulab jamun recipe condensed milk

Lemon

2 min read

·

02-02-2025

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Gulab Jamun, the iconic Indian milk-solid sweet, is a beloved dessert enjoyed across the globe. While traditional recipes are time-consuming, this recipe uses condensed milk for a significantly quicker and easier approach, without compromising on taste. This condensed milk gulab jamun recipe is perfect for both novice cooks and experienced dessert enthusiasts looking for a faster method.

Ingredients You'll Need:

• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup all-purpose flour (maida)
• 1/4 cup milk powder
• 2 tablespoons ghee or clarified butter (melted)
• 1/4 teaspoon cardamom powder
• 1/4 teaspoon baking powder
• Pinch of saffron strands (optional, for color and aroma)
• Oil for deep frying

For the Sugar Syrup (Chashni):

• 2 cups sugar
• 1 cup water
• 1/4 cup rose water
• Few strands of saffron (optional)

Step-by-Step Instructions:

Preparing the Gulab Jamun Mixture:

1. Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, milk powder, and baking powder. Ensure there are no lumps.
2. Add Wet Ingredients: Add the condensed milk, melted ghee, and cardamom powder to the dry ingredients. If using, gently incorporate the saffron strands.
3. Mix Thoroughly: Mix everything well until a smooth and slightly thick batter forms. Avoid overmixing. Let the batter rest for about 15-20 minutes. This allows the flour to absorb the liquid, resulting in a better texture.

Frying the Gulab Jamun:

1. Heat the Oil: Heat the oil in a deep-bottomed pan or kadai to a medium-high temperature. The oil should be hot enough that a small drop of batter sizzles immediately when added.
2. Fry the Jamuns: Gently drop small spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan. Fry for about 2-3 minutes per side, until golden brown and slightly puffed up.
3. Drain Excess Oil: Remove the fried gulab jamuns with a slotted spoon and place them on a plate lined with absorbent paper towels to drain any excess oil.

Making the Sugar Syrup (Chashni):

1. Prepare the Syrup: In a separate saucepan, combine the sugar and water. Bring the mixture to a boil, stirring until the sugar dissolves completely.
2. Simmer and Infuse: Once boiling, reduce the heat to low and let the syrup simmer for about 10-12 minutes, or until it reaches a one-thread consistency (when you lift a drop of syrup with a spoon, it should form a thin thread). Add the rose water and saffron (if using) during the last few minutes of simmering.

Combining and Serving:

1. Soak the Jamuns: Gently drop the fried gulab jamuns into the warm sugar syrup. Allow them to soak for at least 30 minutes, or even longer for a richer flavor and softer texture. The longer they soak, the more flavorful they become.
2. Serve and Enjoy: Serve the soaked gulab jamuns warm or at room temperature. Garnish with extra chopped nuts or a sprinkle of cardamom powder, if desired.

Tips for Perfect Gulab Jamuns:

• Don't overcrowd the pan: This will lower the oil temperature and result in oily gulab jamuns. Fry in small batches for best results.
• Adjust sweetness: If you prefer a less sweet syrup, reduce the amount of sugar accordingly.
• Check syrup consistency: The syrup consistency is crucial. If it's too thin, the gulab jamuns won't soak properly. If it's too thick, they might become hard.
• Storage: Store leftover gulab jamuns in an airtight container in the refrigerator. They will stay fresh for several days.

This condensed milk gulab jamun recipe provides a delightful balance of ease and deliciousness. Enjoy this simplified yet incredibly satisfying Indian sweet treat!