Gulab Jamun with milk powder step by step photos recipe - This is one of the popular Indian dessert and it is a deep fried dumplings made with milk powder(traditionally made of khoya ) soaked in sugar syrup. Simple recipe with easily available ingredients. This is one of the dessert that is loved by most people.
 
Gulab Jamun is oftenly made at home or purchase it from sweet shop for an auspicious or festive occasion like Diwali, Holi, Ganesha chaturthi or a religious ceremony conducted in our home or simply make them for any celebrations and enjoy them. You can even try Panjiri , moong dal halwa, saffron based sweet rice,  motichoor laddoo for special festive season.

I usually made gulab jamun using with instant powder but this time I've prepared from scratch using milk powder.

What is Gulab Jamun?

Gulab jamun are soft delicious berry sized balls made of milk solids, flour & a leavening agent. The word “Gulab” translates to Rose in English & “Jamun” to berry. So gulab jamun are berry sized balls dunked in rose flavored sugar syrup. 

Gulab jamuns are prepared from milk solids and they have many variations, you can make with khoya, milk powder, instant mix or with bread also. So, we make a dough with milk powder and flour, then make balls from it and deep fry. Next we soak it in rose sugar syrup.

Festivals is around the corner, this month march is very special for me..This month my baby Aarush become 2. Mine birthday is also on march and holi is also there.

My blog turns 5th , I can't believe it's been a whole year since I started my little foodie blog, and I really never expected it to come this far or even be successful at all! So I just wanted to say a huge, massive thank you to everyone who has ever taken the time to read, share, like or comment on my blog. 

This blog really means a lot to me, and it’s helped give me the confidence to keep writing and get where I am today!

Hue na perfect festive season month. So for this celebration banta hai and sweet is must for any occasion right. So celebrating this time with Gulab Jamun. 
 
This gulab jamun is perfect for any occassions...make them and enjoy with your family & friends. 


Course: Sweets/ Dessert
Cuisine: Indian
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 11-12 gulab jamuns

Ingredients :
 
Milk Powder - 1/2 cup
All purpose flour [maida] - 1 tablespoon
A pinch of Cardamom powder or 2 pods of cardamom
Baking powder - 1/8 teaspoon(just a pinch)
Melted ghee - 1 tablespoons
Warm milk, as needed to knead the dough - 2-3 tablespoons

For the Sugar Syrup

Granulated white sugar - 1 cup
Water - 1.5 cups
Rose water - 1.5 teaspoon (optional)
Cardamom powder - 1/4 teaspoon
Lemon juice - 1-2 drops (optional)

Preparation Method :

1. In a wide a pan add sugar, water, cardamom powder, rose water (if using).

2. Bring it to a boil. Add lemon juice. Then lower the heat and let the syrup simmer for 5 to 6 minutes. Once it’s a little sticky after 5 minutes, remove pan from heat and set aside. Keep it warm.

3. In a large mix together milk powder, maida (all purpose flour), and baking powder. Mix until well combined.

4. Add melted ghee to the bowl. Use your fingers to mix ghee with the milk powder and maida.

5. Start adding warm milk, little by little until it all comes together as a dough. Don’t knead the dough too much. Just bring it all together to a smooth dough. Cover and let it rest for 20 minutes.

6. Now give a quick knead to the dough. Grease your palms with oil and divide mixture into marble sized small portions (around 9-10). 

7. Take each portion and make a round shaped crack free ball from it. If crack appears, it means mixture is dry. Add a teaspoon of milk (or few drops of milk) to the mixture, mix well and make the ball. Do not make larger balls as its size will increase to almost double after deep frying and soaking in sugar syrup.

8. Heat oil in wide kadai/pan on medium heat. Heat oil for 5 minutes on medium heat and then lower the heat to low-medium. Add the jamuns to the warm (not hot) oil. Fry until golden-brown. This will take few minutes, keep rotating the jamuns regularly with a spatula so that they get cooked evenly.

9. Once they are dark brown in color, remove them from the oil.

10. Soak the gulab jamuns in warm (not hot & not cold) sugar syrup. Keep the jamuns in syrup for at least 2 hours before serving to allow it to absorb the syrup properly. You will notice their increase in size as syrup gets absorbed.

12. Garnish with pistachios/almonds and serve gulab jamun warm or cold. 

13. Serve warm gulab jamun with vanilla ice cream or rabdi as a dessert in party or serve it as a sweet after meal.


Important Notes**

**Do not over mix or knead the mixture into dough in step-5 to prevent jamuns from turning hard.

**Do not change the quantity of baking soda to prevent them from turning chewy.

**Deep fry the jamun over medium-low flame for proper frying.

**To check whether oil is hot enough or not for deep frying, follow this – when oil is medium hot, pinch a small portion of mixture and drop it into hot oil, if it comes upward immediately without changing its color the oil is medium hot. If it comes upward immediately and turns brown then oil is too hot. If it doesn’t come upward and dips to the bottom of pan then oil is not hot enough.

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Happy Cooking & Enjoy !!

Dahi Methi Poori recipe with step by step photos - Dahi Methi Poori / Puri, is an irresistible twist to regular methi poori with the goodness of fresh fenugreek leaves/ methi and dahi. It is tasty, soft, crispy and one of the healthy Indian breakfast recipe. These are also a great lunch and tiffin box option as your kid can just roll and eat it without much hassle.

Methi leaves are nutritional rich and this is one way we could include these healthy greens in our regular diet. I love to make these Poori especially on weekend's or any holiday when my husband is at home and we all three sits together for a breakfast! My husband love to have this poori along with potato curry. 

Health benefits of Fenugreek Leaves

The word “fenugreek” has its origin in the Latin language, and refers to ‘Greek hay’. Fenugreek leaves are also known as ‘Methi Ke Patte’ in Hindi, ‘Menthikora’ in Telugu, ‘Venthiya Keera’ in Tamil, ‘Menthya Soppu’ in Malayalam, and ‘Methi Sag’ in Bengali. Fenugreek too contains strong antioxidants.

Fenugreek leaves has so many benefits -

**Fenugreek lowers blood sugar levels
**Fenugreek leaf has an incredibly strong effect on blood lipid levels; it may also prove helpful in lowering atherosclerosis.
**This herb is highly beneficial in reducing skin marks and blemishes.
** Considering its countless natural benefits, it works as an excellent alternative to damaging and unsafe chemical found in local shampoos.

What is Poori/Puri?

Poori is the popular Indian deep fried and puffed bread made from whole wheat flour, salt and water. They have many variations like methi poori, ajwain poori, palak poori, plain poori, beetroot poori and many more. 

Poori is very versatile dish that it can be paired with savories or sweet. This is the perfect food to take along with your long route while traveling in train or air bus. You can even try gujarati methi thepla too while traveling.

Methi poori can be eaten as such or can be paired with aloo curry and yogurt or pickle or any dry sabzi. This Indian puffed bread is little bit oily but ya considered very nutritious and good for digestion.

Dahi Methi Puri is so crispy and melt in your mouth puri recipe, because the puri dough is made by combining dahi and whole wheat flour. Dahi helps us make a soft dough.

These Dahi Methi Puri's can be served at any time of the day be it breakfast, lunch or even dinner. 

This recipe is a part of A to Z recipe challenge, a challenge & it was initiated by me with my other blogger friends and made Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month.

This is our 6th post for the challenge. We choose key ingredients alphabetically to cook and post a dish every alternate month.

This is my 5th dish in the A to Z challenge series,
A- Homemade Apple Jam (no preservatives)
B - Beetroot Carrot Sandwich
C - Black Chana Masala
D - Dates, Almonds and Coconut Rolls
E - Breakfast Egg Muffins
 
This time the alphabet is "F" so I choose fenugreek and thought of sharing our family favourite breakfast i.e "Dahi Methi Poori".
Let's see how to make this poori.


Serve Methi Puri along with Sukhi Aloo Sabzi Recipe (Spiced Potato Stir Fry) or Aloo Gobhi Matar alongside some Kesari rice kheer(saffron flavored rice pudding) - Sooji Halwa Recipe, and a glass of  Sweet Lassi Recipe a perfect platter for your holiday brunch.

Course : Bread
Cuisine : Indian
Prep Time : 15 minutes
Cook Time : 20 minutes
Total Time : 35 minutes
Servings  : 4
Author    : Jolly Makkar

Ingredients :

Whole Wheat Flour - 2 cups
Methi Leaves / Fenugreek leaves - 1 cup (cleaned, finely chopped and washed properly)
Ajwain / Carom Seeds - 1/2 tsp
Dahi / curd - 1 cup
Salt to taste
Red Chilli Powder - 1/2 tsp
Turmric powder - 1/8 tsp
Oil for deep frying
water if required for making dough

Preparation Method :

1. First clean the methi leaves, finely chopped it and washed it properly with regular water then drinking water 2 to 3 times.(This process is very important because methi leaves has so much dust and impurities so we need to clean and wash it properly).

2. Mix whole wheat flour, salt, ajwain, methi leaves, turmeric powder and red chilli powder in a bowl.

3. Next bring the dough together with the curd to make a smooth and soft dough. If required, use a little water, if the curd is not enough to make a soft dough. I have added water.

4. Cover and keep the dough aside for 20 minutes.

5. Make equal portions of the dough, similar to the size of a lemon.

6. Dust each portion of the dough in flour and flatten using a rolling pin to a 3 inch diameter of medium thickness.

7. Heat oil in a kadai on medium flame, gently slide the flattened poori into the kadai, and gently fry the puri with a slotted spatula, continuously yet gently pouring oil onto the puri, allowing it to puff up. 

8. Flip it over and cook on the other side for about 30-40 seconds until browned.  Remove from the kadai and place on an absorbent paper, to drain off the excess oil. Take out on a tissue lined plate.

9. Serve hot pooris with aloo gobi ki sabzi alongside some mango pickle, and a glass of sweet lassi or aamras for a perfect lunch or breakfast. 

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