October 26, 2023

Milk Powder Gulab Jamun Recipe (How to make Gulab Jamun)

Gulab Jamun is one of the most popular, demanded and favourite Indian desserts. It is an irresistible, rich, soft, deep-fried milk ball dipped in sugar syrup. This Indian dessert is very popular during festivals, auspicious occasions or celebrations. It is said that there is no age to have gulab jamun.

Table of Contents

1. About the recipe

2. Ingredients

3. Step-by-step method

4. Tips

 1. About the recipe

Generally, Gulab Jamun is always made using khoya along with maida. Khoya is made by cooking milk for hours on low flame until all the water is evaporated and solids are left. So, Khoya is not easily available every time and everywhere. You can make khoya at home, but it is time-consuming and requires some muscle work. 

Today, I am sharing with you a recipe for Milk powder Gulab Jamun. This recipe is especially for those who do not have access to readymade khoya. These iconic Indian sweets take just 30 minutes and are easy to make with milk powder. The milk powder dumplings are fried in ghee or refined oil and soaked in syrup flavoured with rosewater and cardamom. They are soft, juicy and fragrant. There are also a few varieties of Gulab Jamun, such as Kala Jamun, Baby Jamun, and Jamun Ice Cream. People love this sweet so much that they enjoy it with great variations like

Gulab Jamun with rabdi, Gulab Jamun with ice cream, Gulab Jamun ki sabzi.It is definitely the most famous and iconic Indian sweets out there. It is common at restaurants, festivals and parties.

           Let’s Start Cooking 

            Serving Suggestion: 4

            Preparation time: 20 minutes

            Cooking time:  10 minutes

2. Ingredients

  Preparation of  Milk powder Dough

  • 200 gm milk powder
  • 1 tablespoon of plain flour
  • 1 tablespoon of semolina (suji)
  • 1 tablespoon of baking powder
  • 1 egg (or 1 tablespoon of yoghurt for eggless)
  • 1 tablespoon of milk for kneading 

  For Sugar Syrup

  • 3 cup sugar
  • 4 cup water
  • 2 to 3 cardamom
  • A few drops of rose water (optional)

  Frying of Gulab jamun balls

  • Oil for deep frying
  • 1 tablespoon of ghee for flavour (optional)

3. Step by Step method

         Preparation of Sugar Syrup

  • Mix water and sugar in a pot.
  • Add 2 to 3 cardamom to the syrup.
  • Boil the syrup until it turns slightly shiny and sticky. Make sure the syrup is sticky. If it is below sticky, the Jamun will break and become soggy.
  • Cook until it goes one string consistency. If the sugar syrup crystallizes while cooling, add 2 to 3 tablespoons of water and warm the syrup again. Sugar crystals will disappear.
  • If it reaches 1-string consistency, Add a few drops of rose water.
  • Switch off the flame. Set aside to keep it hot.

        Preparation of Gulab Jamun balls

  • Add milk powder, plain flour, baking powder, and semolina(suji) to make Gulab Jamun dough in a large mixing bowl. Mix all the ingredients very well.
  • Now add one egg and a tablespoon of milk. I am using eggs for making dough, but you can easily replace eggs with one tablespoon of yoghurt.
  • Begin to bring the flour together to make a dough. There should be no lumps in the dough.
  • If the dough is too dry, add a little more milk until you get a smooth dough. Use milk only as needed.
  • The dough turns sticky. Grease your palm and make a ball.
  • The dough should be smooth; it must hold the shape well and should be without any cracks.
  • Divide 20 to 22 equal-sized balls. Grease your palm and fingers and roll to smooth balls.

        Frying of Gulab Jamun balls

  • Add refined oil and one tablespoon of ghee in a deep pan or kadhai. Mixing ghee and refined oil will give a similar flavour to the ghee-fried jamuns.
  • Do not switch on the flame; put 8 to 10 balls in the pan.
  • Now switch on the flame and cook the balls on a very low flame.
  • Fry the balls for 2 to 3 minutes on low flame. It must rise slowly without changing its colour. Now, turn one side of the balls and cook on the other side for 2 to 3 minutes.
  • Fry balls until golden. Keep stirring gently to fry them uniformly. Fry these balls in 2 to 3 batches.

         Soaking Gulab Jamun balls in sugar syrup

  • Add these fried balls to the hot syrup. Allow them to rest for 1 hour.
  • Enjoy Gulab Jamun warm or cold with ice cream or rabdi. Gulab Jamun are often made during festivals; if you make these for a special occasion, you can make these ahead.

  4. Tips 

  • Use the correct measurement for this recipe. This recipe will not work with approximation.
  • This recipe will not work with low-fat milk powder. Here, I am using full-fat milk powder.
  • Ghee or oil must be just medium hot and not very hot. Otherwise, the Gulab Jamun will brown without cooking inside.
  • Adding too much baking powder or baking soda than mentioned in the recipe often leaves an aftertaste.
  • The syrup has to be hot, not boiling; otherwise, jamun will break. If the syrup is not hot, then the jamun will not become soft.

 

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