a milk-solids -based dessert, similar to a dumpling. . It is made mainly from milk solids, traditionally from
freshly curdled milk. In India, milk solids are prepared by heating milk over a
low flame for a long time until most of the water content has evaporated. These
milks solids are kneaded into a dough, sometimes with a pinch of flour, and
then shaped into small balls and deep fried at a low temperature . The balls are then soaked in a light sugar syrup flavored with green cardamom and rosewater.
India’s most popular desserts! This delicious dessert consists of dumplings
traditionally made of thickened or reduced milk, soaked in rose flavored sugar
syrup. Gulab means rose (for the rose flavored
syrup) and Jamun which is a kind of deep purple colored Indian berry (the
cooked dumplings are dark brown in colour). Serve Gulab Jamun warm or at room
temprature; by itself or topped with ice cream!
There may be a veritable spread of the most yummiest sweets and savories being laid out for the festivities and the gorging is incomplete without some succulent sweet melt in the mouth Gulab Jamuns.
Jostling for the pride of place on the festive platter , this sweet can be prepared in a jiffy and in a moments notice thanks to the enormous no of branded ready to make mixes which gives amazing results in no time and for first timers and young people , this is no doubt a boon for whipping up some yummy jamuns .
But there is something to be said about preparing this bowl of yummies from scratch and there isnt any long procedure involved either. The ingredients will definitely be available as this is made using skimmed milk powder.
Am always trying to figure out how to reduce calories from such calorie rich goodness. A pack of skimmed milk powder sitting idle drew my attention and I had to find out whether I could replace the calorie laden khoa normally used in making gulab jamuns, with skimmed milk powder.
Happily not only did I get the most amazingly succulent jamuns , they tasted just as good too. Great colour on the exterior, crack free and smooth spongy inside totally absorbing the syrup.