Nido Gulab Jamun

Gulab Jamun is an indulgent treat. They are best served warm, and when made right, they are tender enough to melt in your mouth, often delighting the indulgers with a milky sweetness and subtle aromas of rose and cardamom.

In our gulab jamuns we’ve used Nestle Nido Instant Full Cream Milk Powder, which we got from one of our partners MHA, and it gave our gulab jamuns this really nice milky and rich taste.

Apart from being great in our gulab jamun, Nestle Nido Instant Full Cream Milk Powder also comes fortified with vitamins and minerals to help kids with learning, immunity and growth. And when dissolved in water, it really is so creamy and delicious.

Makes: around 22

Ingredients:

For the sugar syrup

• 1 cup sugar
• 2 cups water
• 6 cardamom pods
• 1 cinnamon stick (3 inches)

For the dough

• 1 ½ cups Nestle Nido Instant Full Cream Milk Powder
• 4 tbsp. flour
• 1 tsp. baking powder
• 2 tbsp. ghee
• ½ cup milk (1 tbsp. Nestle Nido Instant Full Cream Milk Powder mixed in 1/2 cup water)

For frying

• 1 cup oil

Instructions:

1. Prepare the sugar syrup by adding sugar, water, cinnamon stick and cardamon to a pot and then boiling the mixture on medium heat for 15 minutes.
2. Add the milk powder, flour and baking powder to a large bowl and mix to combine.
3. Add ghee and mix well, making the flour moist. You can use your hands for this.
4. Start adding milk gradually and combine with your fingers well until it forms a soft and sticky dough. Do not knead the dough.
5. Start to prepare small balls from the dough by pinching off a piece and then rolling it between your palms. Our balls had around an inch in diameter. Make sure there are no cracks in the balls.
6. Heat oil in a pan. Test the temperature of the oil by dropping in a little piece of dough. If it floats and you see bubbles forming around it, that means you are good to go. Fry the balls on medium heat until they turn golden brown. We fried them in batches.
7. Once fried, remove the balls from the oil and drain them in a steel strainer. Then transfer them to the syrup mixture you prepared earlier. Cover and let them sit in the syrup for 2 hours or until they absorb the sugar syrup and doubles in size. Serve while warm or at room temperature.