Gulab jamun recipe with milk powder is a milk-solids-based sweet mithai, trendy in countries of South Asia as well as found in like as the Indian cuisine, the Sri Lankan cuisine, the Nepalese cuisine (known as Lal Mohan), Pakistani cuisine as well as Bangladeshi. It is also familiar in Mauritius and the Caribbean countries of Trinidad as well as Tobago, Guyana, Suriname along with Jamaica. In Nepal, it is extensively known as lal Mohan. It is prepared mainly from milk solids, conventionally from newly curdled milk. It is often decorated with dried nuts like almonds to improve flavor according to Middle Eastern tradition. In India, milk solids are prepared by heating milk over a little flame for a long time until most of the water content has evaporated.
Ingredients for Gulab Jamun :
400 gm Khoya or Mava.
125 gm of Tapkir Flour or Arrowrot Flour.
500 gm of Ghee or Clarified Butter.
500 gm of Sugar.
1 tbsp Rose Water (Optional).
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