Gulab Jamun Recipe With Milk Powder (With Video) (2024)

Gulab jamun recipe with milk powder

Listening gulab jamun, the first word comes to my mind is ‘Yummm’ and I think it’s same for most of the people. These are sweet milk solid dumpling dipped in rose and cardamom scented sugar syrup. The soft balls and the sugar essence in each bite will certainly leave the tongue craving for more. I’ve tested this recipe several times and finally have the one for perfectly juicy, soft gulab jamuns to share with you all. I have tried to explaincompletely to make gulab jamun recipe with milk powder.Lets see the recipe.

If you are looking for some Indian dessert recipes , you may like Rasmalai recipe, Mathura ke peda, Bengali chena recipe, Gulab jamun recipe with khoya and kalakand in microwave,Easy Kaju katli recipe ,Full proof ragulla recipe,Besan ladoo recipe

INGREDIENTS

For the gulab jamuns

1/2 cup milk powder (Use ful fat milk powder)
1 1/2 teaspoonsall purpose flour or maida
1½ teaspoons fine semolina (bareek sooji)
1 tablespoon ghee
A pinch of baking soda
1 1/2 teaspoonsyogurt
Water as required (approx. 1 tablespoon)
A few piece of sweet Makhana/Elaichi Dana(optional)
A few blanched pistachio or almond slices for garnishing

For the sugar syrup

2 cups water
1.5 cups sugar
3-4 green cardamoms, husked & crushed or powdered
A pinch of saffron (optional)
1 tsp rose water (optional)

Step by step gulab jamun recipe with milk powder

Step 1. Preparing gulab jamun dough balls

First sieve dry ingredients into a mixing bowl (milk powder, plain flour, fine semolina and baking soda).
Mix yogurt, baking soda and ghee in a separate bowl. Then mix the dry ingredients to wet ingredients lightly to make soft sticky dough. Check the consistency of dough.

Note – Do not ever try to knead dough hard, at first start mixing to form crumbles. Then just try to gather dough together. This is how air traps in between and resulting gulab jamun are extra soft.

Now pinch small portions and put 1 piece of elaichi dana in the middle and bring the sides up around it, rolling it into a smooth ball about the size of a large walnut.(refer pics below)

Make sure there are no cracks on the surface else the ball will break when it is being cooked. Shape the rest of the dough similarly.

Note – Cracks are likely to open while frying them in oil.

Step 2. Prepare Sugar Syrup

Meanwhile to a saucepan add sugar, water and crushed cardamom pods and stir well, place on low flame. Stir well until the sugar dissolves and the syrup thickens slightly, this may take 5 minutes. (No string consistencies needed). Then remove from flame and add a drop of rose essence, set aside.

Step 3. Frying the gulab Jamun

Place a frying pan on flame and pour oil to deep fry the balls.
Now after the oil heats up, (oil should not be too hot), gently slide the prepared balls into it. Do not over crowd the pan. And check that the flame is in low mode.(refer video for correct temperature)

The balls will sink to the bottom and then it will gently rise up. Slowly turn each balls with a slotted spoon, at frequent intervals to make sure that the balls brown evenly.

Remove balls from flame and place on a tissue paper to remove excess oil.

Once they turn golden brown, remove them from oil with a help of a slotted spoon and transfer them to the prepared sugar syrup.

Note- At the time you are adding gulab jamun to syrup, Syrup must be warm. This will ensure that gulab jamun suck syrup instantly.

The Gulab Jamun should rest in the sugar syrup for at least 1 hour before serving so that they absorb the sugar syrup well and become soft and melt in mouth treats.

You can serve these delicious melt in mouth Gulab Jamun warm, cold or chilled on their own, garnished with pistachio. I served them warm with a scoop of cold ice cream.

TIPS

• Temperature is crucial: Never fry the balls in hot oil, the oil must not be too hot nor too low in temperature, a medium temperature will be the best. If you fry the gulab jamun at high temperature the outer portion will brown soon, but the inner portion will remain uncooked. Also do not crowd the pan, fry them in batches.
• Make sure that you don’t over knead the dough as we don’t want the gluten to form. It should have crumbly texture. If you over mix the dough then the gluten formed will make the mixture dense and the gulab jamuns will not absorb the sugar syrup well.
• Be accurate at the measurement of ingredients.
• Sugar syrup must be warm when you drop jamuns into it.
• For best result use ful fat milk powder (I used nido milk powder).
• The trick to make gulab jamuns soft and juicy, add vinegar to the dough. The acids in vinegar, when combined with baking soda, will make the jamuns airy and soft so they absorb the sugar syrup better. They will also be lighter and less dense than khoya gulab jamun.

Recipe card – Gulab jamun recipe with milk powder