hey! anyof u make gulab jamans w/o the milk powder part??
where i live.. powdered milk aint available… the one that’s available is the skim milk type… and it does not regain that consistency once added to water
so wat do i use as a substitute for milk powder…
thanks so much!!
Re: gulab jaman recipe W/O milk powder anyone??
Pehlay tau ye batao where you live? 
Re: gulab jaman recipe W/O milk powder anyone??
Yeah Where do you live? there must be some desi shop near you! Any way no I don't think you can make Ghulab Jaman without Milk Powder..that's like saying how do you make Ras milaiye without Milk powder.
Milk Powder is what you would use to make most Mitaye.
Re: gulab jaman recipe W/O milk powder anyone??
hey! i live in sauga-canada...
been to enough desi shops... they dont sell no milk powder, or maybe i dont know the brands... :S
n i been makin ras malai w/o milk powder for yrs.....
Re: gulab jaman recipe W/O milk powder anyone??
carnation milk powder in walmart :halo:
Re: gulab jaman recipe W/O milk powder anyone??
ok... i was at the walmart at sherway gardens today.. cudnt find it
ill try checkin out the ones here in sauga again over the weekend..
Re: gulab jaman recipe W/O milk powder anyone??
yes, i have seen and tried this yummy recipe for gulab jamun that doesn;t require milk podwer at all...and, by the way, saw it on KHANA KHAZANA by the chef sanjeev kapo0r and it truned absolutely amazing
Makes 25 jamuns.
For the gulab jamuns
1 cups (125 grams) hariali mava (khoya)grated
1 cup home made cheese (chena) crumbled into small pieces
5 tablespoons plain flour (maida)
1/4 teaspoon (elaichi) powder
For chena(cheese), get one litre of milk and boil it...when it comes to a boil, put it on simmer and then add a few drops of lemon juice...the milk will curdle...cook this until the liquid runs clear and translucent...drain this on a cheese cloth so that the liquid is drained and you are left with the cheese...make sure you drain this well and no liquid is remained inside the cheese or the gulabjamun might run too fliuid...hang the cheese cloth for a couple of hours so the remaining water runs out and then you can use one cup of this homemade cheese
ghee or vanaspati for deep frying
For the sugar syrup
3 cups of sugar
a few strands of saffron (optional)
In a large pan, dissolve the sugar in 1 1/2 cups of water and bring to a boil.
Simmer over a slow flame till the syrup is of 1 string consistency. Remove any impurtiies which float on top of the syrup using a slotted spoon. Add the saffron and keep the syrup warm.
For the gulab jamuns
In a bowl, combine the khoya, cheese, flour and cardamom powder and mix well. Knead to a firm dough without using any water. Divide this mixture into 25 equal portions and roll into rounds. These should have no cracks on the surface as otherwise the gulab jamuns will crack while frying. Refrigerate for 10 to 15 minutes. Deep fry in ghee over a slow flame till the jamuns are golden brown in colour (approximately 10 to 12 minutes). Drain and immerse in the warm sugar syrup. Soak for 30 minutes. Serve warm
Re: gulab jaman recipe W/O milk powder anyone??
oh my godddd
ure a sweeeeeeeeeeetheart!!!
thank u SOOOOOOOOOOOOOOOOO much wishkamar..
i ws almost abt to hit the hay....... n then i saw ur reply
thanks again :)
Re: gulab jaman recipe W/O milk powder anyone??
and hey....
this is pretty similar to how i make ras malaai...
thanks so much!!!
Re: gulab jaman recipe W/O milk powder anyone??
I’ve never made ras malai with milk powder 
(I use ricotta cheese–it’s almost identical to the authentic paneer tradtionally used).
But as far as milk powder goes, ask for the “Nido” brand. It’s at every desi shop and even in Chinese and Mexican markets.