Recipe- Gulab Jamun Modak using milk powder
“A deep fried mouth melting mawa balls shaped like a modak served in rose flavored sugar syrup”
For Gulab Jamun Modak
All Purpose Flour/ Maida
For Sugar Syrup
For sugar syrup, take sugar, water and rose petals in a pan and let it boil on high flame. When a boil comes reduce the flame to low and let it boil for another 7-8 minutes.
Meanwhile sieve milk powder, maida and baking soda in a deep bowl.
Add ghee and mix with rubbing your hands. Whe it should looks like bread crumbs, stop rubbing it. Pour warm milk and make a very soft dough. (Use more milk if needed)
Divide the dough into 20 equal portions and shape like a ball each portion. Keep aside.
Meanwhile check the sugar syrup, if done switch off the flame and keep it aside.
Now to give a shape like a modak, pick one ball, shape like a slight cone. Now take a toothpick and make marks to give modak plates.
Do the same with all balls and keep aside. And meanwhile heat sufficient ghee in a kadai or pan.
Deep fry all modaks carefully, in batches of 3-4 madaks at a time till brown in color at low to medium heat.
When done remove from ghee and directly dip in to sugar syrup.
Do the same with all modaks. Let them rest for 3-4 hours in sugar syrup. You wise notice the raise in size of modak after 3-4 hours.
Your Gulab Jamun Modak are ready to serve Lord Ganesha!
You can make sugar syrup of any flavor, if you are out of rose petals, you may use cardamom also.
While making dough use only warm milk.
And make a very soft dough.
While rolling balls make sure there is no crack on the surface.
While frying, make sure the flame is low to medium.
Do not fry on high flame otherwise they may remain uncook inside.
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