GULAB JAMUN MIX POWDER
The existing method for the preparation of gulab jamun is suitable at cottage scale. Khoa is generally used as a base, which causes wide variations in flavour, texture and chemical composition of the sweet. Good quality khoa may not be available all the year round in different parts of the country. In order to overcome these difficulties, a ready-to-form gulab jamun mix powder formulation based on skimmed milk powder with six months shelf life has been developed.
Recipe for gulab jamun mix powder
The formulation mix consists of materials as listed below.
Skim milk powder (roller dried) |
360 g |
Malto dextrin |
80 g |
Maida |
400 g |
Dalda |
140 g |
Baking soda (Sodium bicarbonate) |
20 g |
Cardamom |
1 g |
At home level, where the availability of balance to weigh all the ingredients may pose a problem. Hence, the following measures can be adopted.
Skim milk powder (roller dried) |
2 cup |
Maida |
3/4 cup |
Butter |
1/3 cup |
Rava |
1/2 cup |
Baking soda (Sodium bicarbonate) |
1 tsp |
Cardamom |
A pinch |
Method of preparation of gulab jamun mix
All these ingredients are properly blended and packaged in a polyethylene bag. The mix powder stays good for about six months at room temperature and can be conveniently used in the preparation of gulab jamun at any time.
The production of gulab jamun starts with the preparation of sugar syrup. Equal proportions (on weight basis) of water and sugar are boiled till syrup of about 60% concentration (one string consistency) is obtained. The dirt and impurities gathering at the surface are removed with the help of perforated ladle and the syrup strained through a nylon / muslin cloth. For the preparation of dough and balls, instant gulab jamun mix is added with required quantity of water (50-55 ml for 100 g mix) and kneaded well until smooth body is obtained. Normally, 100 g instant mix yields 13 balls. The preformed balls are covered with a wet cloth to arrest evaporation of moisture and case hardening until they are transferred to the frying pan. The balls are deep fried in refined vegetable oil or hydrogenated vegetable fat (ghee optional) at 122-130°C for 20 min till the colour becomes golden brown. The excess fat from the surface of the fried balls is drained and the balls are transferred into sugar syrup maintained at 60°C. It is soaked for at least 6 h. The gulab jamun is packed in presterilized polystyrene containers and served. |
Prepare your own gulab jamun mix and gulab jamun sweet with the easy to follow recipe. It is economical and more tasty! It is an instant way of preparing the gulab jamun mix.