#glutenfree #gulabjamun #milkpowder #withoutkhoya #indian #sweets

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GF All Purpose Flour mix recipe - [ Ссылка ]

Ingredients:

For Chashni
Granulated Sugar : 1 Cup
Water : 1 Cup
Green Elaichi : 2 half crushed
Kesar : 4-5 strands
Lemon Juice : 3-4 drops

For Gulab Jamun
Milk Powder/ Dairy Whitener : 1 cup
GF All Purpose Flour : 1/4 cup
GF Baking Powder : 1/2 tsp
Ghee : 2 tbsps
Milk : 1/4 cup or enough for a soft dough

Take a bowl, add 1 cup milk powder, which is also known as Dairy Whitener, 1/4 cup GF All Purpose flour, recipe link on the top; 1/2 tsp GF Baking powder, mix them all well with a hand whisk.

Add 2 tbsps of ghee...and mix well until the dry mix looks like bread crumbs.

Start adding cold milk, little at a time, till we are able to get a soft dough. I had to use about 1/4 cup but if you are using any other gluten free flour, then you might need a little more or a little less than 1/4th cup.

Please do not knead the dough. Just bring it together with your hands to form a soft dough.

Cover and keep it aside for 10-15mins.

In the meantime, take a pan, add 1 cup of granulated sugar, 1 cup of water, 2 half crushed green cardamom/ elaichi, a few strands of kesar/ saffron, mix well and keep it on a medium flame until all the sugar is melted, which should take about 5-7mins.

Once the froth settles down and the syrup looks clean, turn off the flame, add 3-4 drops of lemon juice to prevent sugar syrup form crystallizing. give it a quick mix and keep it aside.

The dough is ready, so take a small portion of the dough and make a smooth ball, ensuring no cracks, coz if there will be cracks, then there are high chances for jamuns to break while frying. Repeat for the rest of the dough.

Heat some ghee in a kadai or a wok on a medium flame. You can use oil as well but ghee gives a very rich taste to the jamuns. test the temperature first by putting only one jamun in the kadai, if you start seeing bubbles immediately, the ghee is too hot. In that case, switch off the flame for a few mins for ghee to cool down a bit. Once it has reached a perfect temperature, add more jamuns depending on the size of the kadai.

Keep stirring the jamuns continously, so they get an even golden brown colour. Please be patient with the stirring and not be tempted to increase the flame, as then the jamuns would not cook properly on the inside.

Once they look a nice golden brown colour, take them out using a slotted spoon or a spatula, to help drain out the excess ghee, and drop them into the hot sugar syrup.

Leave them in the syrup for atleast 30mins, before serving.

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