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How can one make gulab jamun and malpua with skimmed milk powder?
Chabbria, Secunderabad
FOR GULAB jamun use khoya - 1 kg, skimmed milk powder - 200 gms, maida - 200 gms, sugar 3 kgs, ghee - 2 kgs and green cardamom powder 5 gms.
Break the khoya and mix the skimmed milk powder and maida to it. Rub well and make a soft dough adding cardamom powder and a little chilled water to it. Make roundels of 20 gms each and keep aside.
Heat the ghee in a kadai until it is suitably hot. Add the roundels to the ghee and keep then in oil till they rise to the top. Then stir continuously until it gives an even brown colour. Make the sugar syrup by adding water to the sugar. Add the fried jamuns to the sugar syrup.
For malpua: milk - 500 gms, skimmed milk powder - 500 gms, maida - 200 gms, black pepper 10 gms, saunf -10 gms, sugar - 2 kgs and ghee- 2 kgs.
Boil the milk until it reduces to a light thick consistency. Add maida and skimmed milk powder and whisk well till it blends. Add saunf and black pepper to the mixture. Make sugar syrup till it gets stringy in consistency. Take a flat pan and heat ghee in it. On a medium flame add a heaped spoon of the mixture to the oil. Colour from both sides and add to the sugar syrup. Remove from the syrup after three to four minutes and garnish with chopped pista.
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PRADEEP KHOSTA
Executive Chief, Taj Krishna
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