gulab jamun recipe with milk powder

making milk powder gulab jamun recipe

gulab jamun recipe with step by step pictures | gulab jamun recipe with milk powder

Gulab jamun – a very popular sweet dish across India and one of the all-time favorites desserts of millions of people. As simple as these cute, brown dumplings swimming in that intoxicating, fragrant sugar syrup look, they are tricky to make. However, with my foolproof recipe, you can make these delicious, melt-in-mouth gulab jamuns at home in under an hour.

The ingredients of the gulab jamun recipe are in the perfect ratio. There are some tips that will help you make great gulab jamuns every single time. I have made this gulab jamun recipe with milk powder, which is a good substitute for khoya. It is very time consuming to make khoya at home in large quantities. Sometimes it is difficult to get khoya in the market at certain places. So you can make these gulab jamuns with milk powder. This is a very practical and sensible recipe considering our need to save time.

ingredients for gulab jamun recipe

The gulab jamun ingredients are something that most Indian kitchens already have. If not, they are easily available in any grocery store. The main ingredient of this gulab jamun recipe is the milk powder. I have used the Nestle Everyday Dairy Whitener for this recipe.

Traditionally, gulab jamun is made with khoya or mawa. Khoya is prepared by reducing milk until you get a thickened milk solids. Milk powder when combined with some fat is basically khoya. So I have incorporated fat into the milk powder by using ghee.

The maida/all purpose flour works like a binder. The rava/semolina lends the gulab jamun the porous texture. This gulab jamun recipe calls for baking powder. It makes the gulab jamuns soft and spongy.

The sugar syrup is flavoured withe green cardamoms, saffron, and rose water. It smells just so heavenly. The final garnishing with pistachios, rose petals, and some more saffron makes it utterly irresistible.

how to make gulab jamun soft

making gulab jamun with milk powder

The key to make soft gulab jamun is not kneading the dough. You just have to mix the mixture with your fingers very lightly and gently till it comes together. Kneading the dough, or even mixing it too much will make your gulab jamun hard.

While adding the fried jamuns to the sugar syrup, both the jamuns and the sugar syrup should be hot. Also, the sugar syrup should be of the right consistency. Too thin, and the gulab jamuns will break and taste bland. Too thick, the jamuns won’t absorb it. Rest the gulab jamun for 2-3 hours before serving, so that the syrup seeps in right though the core of the jamuns.

frying the gulab jamuns

Frying the gulab jamuns can be a bit tricky if you are making them for the first time. But if you follow the instructions correctly, it won’t be that difficult.

You have to fry the gulab jamun in oil that is not very hot, and on low flame. In fact, I switch the flame on and off off several times while frying the gulab jamuns to maintain the right temperature. The sugar in the milk powder caramelizes while frying the jamuns and they tend to darken very quickly. Frying the jamuns on low heat while stirring the oil constantly will ensure they get cooked from the inside while not darkening too much on the outside.

If you are looking for Indian sweet recipes, here is a collection of some delicious sheera, halwa, kesari, fruit salads. Do check it out – Best Indian Sweets Recipes

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easy gulab jamun recipe | gulab jamun recipe with milk powder
 
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Gulab jamun recipe is an Indian dessert, consisting of fried dumplings made with milk solids and soaked in sugar syrup. In this recipe, the gulab jamuns are made using milk powder. The gulab jamuns come out very soft, juicy, and melt-in-mouth.
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 22
Ingredients
For the Sugar Syrup
  • Sugar - 2 cups
  • Water - 2 cups
  • Green cardamoms - 5
  • Saffron - a few strands
  • Rose water - 1 tsp
For the Gulab Jamun
  • Milk powder - 2 cups
  • Fine semolina / Bareek sooji / rava - 1 tbsp
  • Maida - 3 tbsp
  • Baking powder - ½ tsp
  • Full fat milk - 2 tbsp warmed up, 4 tbsp at room temperature
  • Melted ghee - 4 tbsp
  • Ghee or sunflower oil for frying
Instructions
  1. To make gulab jamun recipe, prepare the sugar syrup first. Combine sugar, water, green cardamoms, and saffron in a pot.
  2. Bring the syrup to a boil.
  3. Turn the heat to low and let the sugar syrup simmer for about 7-8 minutes. Stir it often. The sugar syrup will reach ½ string consistency. You will feel it is thin but sticky when you stir it.
  4. Turn the heat off. Add in the rose water and stir. The sugar syrup is thin and it won’t crystallize upon cooling, which is why I haven’t added any lemon juice to it.
  5. To make the gulam jamuns, soak the rava or semolina in 2 tbsp warm milk for about 10 minutes.
  6. Take milk powder in a mixing bowl.
  7. Add maida and baking powder to it. Mix well.
  8. Add in the soaked semolina and 4 tbsp ghee.
  9. Mix everything together. Gently rub the mixture in between your palms so that you get a crumb-like texture.
  10. Add the 5 tbsp milk little by little and mix everything gently to form a dough.
  11. Just mix, do not knead. Use more milk if needed. Once the dough comes together, stop mixing, else the gulab jamun with turn out hard.
  12. Divide the dough in 22 portions and roll them gently to form smooth balls. Make sure there are no cracks in them.
  13. Heat sufficient sunflower oil or ghee in a kadhai at about 120 degrees Celsius. The ghee/oil should be moderately hot. When you add a crumb of gulab jamun dough to the hot ghee/oil, you should see bubbles. The crumb will not rise on the top or turn brown immediately.
  14. Add in as many gulab jamun as you can without overcrowding the kadhai.
  15. Keep the heat on low. Stir the oil so that the gulab jamuns will keep turning and get browned evenly. Maintain the temperature of the oil between 115-120 degrees Celsius.
  16. After about 8-9 minutes, the gulab jamuns will be cooked through.
  17. Remove them onto a plate lined with kitchen towel to drain the excess oil.
  18. After a few seconds, add them to the hot sugar syrup. If the sugar syrup is cold, heat it up before adding the jamuns in.
  19. Fry the remaining jamuns and add them to the sugar syrup as well. Let the gulab jamuns rest for 2-3 hours so that they absorbs the syrup. Cover the pot of gulab jamuns with a lid.
  20. Gulab jamun recipe with milk powder is ready. Serve them at room temperature or warm. Enjoy!

how to make gulab jamun recipe with milk powder


Step 1

To make gulab jamun recipe, prepare the sugar syrup first. Combine 2 & 1/2 cups sugar, 2 & 1/2 cups water, 5-6 green cardamoms, and a few strands of saffron in a pot.

making gulab jamun recipe with milk powder


Step 2

Bring the syrup to a boil.

making sugar syrup gulab jamun recipe


Step 3

Turn the heat to low and let the sugar syrup simmer for about 7-8 minutes. Stir it often. The sugar syrup will reach 1/2 string consistency. You will feel it is thin but sticky when you stir it.

how to make sugar syrup gulab jamun


Step 4

Turn the heat off. Add in 1 tsp of rose water and stir. The sugar syrup is thin and it won’t crystallize upon cooling, which is why I haven’t added any lemon juice to it.

sugar syrup how thick for gulab jamun


Step 5

To make the gulam jamuns, soak 1 tbsp rava or semolina in 2 tbsp warm milk for about 10 minutes.

making gulab jamun recipe


Step 6

Take 2 cups milk powder in a mixing bowl.

making gulab jamun recipe


Step 7

Add 3 tbsp maida.

making gulab jamun with milk powder


Step 8

Also, add 1/2 tsp baking powder to it. Mix well.

making gulab jamun with milk powder recipe


Step 9

Add in the soaked semolina and 4 tbsp ghee.

how to make gulab jamun with milk powder


Step 10

Mix everything together. Gently rub the mixture in between your palms so that you get a crumb-like texture.

making gulab jamun with milk powder


Step 11

Add the 5 tbsp milk little by little and mix everything gently to form a dough. Just mix, do not knead. Use more milk if needed. Once the dough comes together, stop mixing, else the gulab jamun with turn out hard.

making gulab jamun with milk powder


Step 12

Divide the dough in 22 portions and roll them to form smooth balls. Make sure there are no major cracks in them. (You can see 16 portions here, the rest are being fried)

making gulab jamun recipe with milk powder


Step 13

Heat sufficient sunflower oil or ghee in a kadhai at about 120 degrees Celsius. The ghee/oil should be moderately hot. When you add a crumb of gulab jamun dough to the hot ghee/oil, you should see bubbles. The crumb will not rise on the top or turn brown immediately. Add in as many gulab jamun as you can without overcrowding the kadhai.

making gulab jamun recipe with milk powder


Step 14

Keep the heat on low. Stir the oil so that the gulab jamuns will keep turning and get browned evenly. Maintain the temperature of the oil between 115-120 degrees Celsius.

making gulab jamun with milk powder


Step 15

After about 8-9 minutes, the gulab jamuns will be cooked through. Remove them onto a plate lined with kitchen towel to drain the excess oil.

gulab jamun banane ki recipe


Step 16

After a few seconds, add them to the hot sugar syrup. If the sugar syrup is cold, heat it up before adding the jamuns in. Fry the remaining jamuns and add them to the syrup.

gulab jamun banane ki vidhi


Step 17

Let the gulab jamuns rest for 2-3 hours so that they absorbs the syrup. Cover the pot of gulab jamuns with a lid.

making gulab jamun with milk powder


Step 18

As you can see, gulab jamuns have absorbed the syrup and increased in size.

gulab jamun banane ka tareeka


Step 19

Gulab jamun recipe with milk powder is ready. Serve them at room temperature or warm. Enjoy!

making gulab jamun with milk powder

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4 Comments

  • Reply
    Monica Joseph
    January 15, 2019 at 11:32 am

    Dear Ma’am,
    Just saw your post on FB… Love all your vegetarian recipes…
    A humble request to add me for any future updates….
    I am a 57 years old stay-in Mom… and love cooking, baking and DIYs Crafts to kill my stress… New and easy recipes give me a high when they come ou yummy and my daughter loves it… I prefer comfort food.
    Thank you in advance,
    Monica Joseph

    • Reply
      Monica
      January 16, 2019 at 10:27 am

      Hi Monica. Thank you for such kind words.
      For the latest updates, you can follow my page on Facebook – https://m.facebook.com/flavouroma/

      Feel free to invite your friends and family to join as well.
      Happy cooking!

  • Reply
    Aadesh
    May 7, 2019 at 9:20 pm

    The presentation is wow! Makes the gulab jamun even more tempting.

    • Reply
      Monica
      May 9, 2019 at 2:41 pm

      Thank you Aadesh.

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