Gulab jamun recipe with milk powder with step by step photos. An easy recipe for making gulab jamun, a classic Indian sweet that is loved across the country. In this easy recipe unsweetened khova or milk solids is replaced by milk powder. This is an easy recipe for gulab jamun that beginners can try with confidence. Serve as chilled dessert or serve hot gulab jamuns with vanilla ice cream for a wonderful treat.
Traditionally gulab jamun is made with khoya or unsweetened milk solids. Gulab jamuns are berry sized deep fried balls dunked in sugar syrup and the term means rose berries. This milk powder gulab jamun recipe is a quick alternate way for you to make jamun. Furthermore this recipe is similar as how to make gulab jamun from store bought mix. I have made mini jamuns with milk powder in this post.
Gulab jamun is traditionally made for festivals like diwali, holi, navratri, eid etc. Basically it is the most prefered sweet for any Indian celebration. My mom makes gulab jamun very often at home and it is mostly milk powder gulab jamun.
This is a very useful recipe especially if you cannot source khoya easily. Also as we all know making khoya at home takes considerable time. You can also make this milk powder gulab jamun for surprise guests.
Making gulab jamun with milk powder is easy. I would say this gulab jamun recipe is for beginners. Just few tips and tricks to take care of and you will be rewarded with melt in mouth, delicious and addictive gulab jamuns. These are perfect dessert after a grand meal for guests or any special occasions also.
Tips for perfect gulab jamun recipe with milk powder
1. First of all proportions are very important. Please do not alter the recipe until you master it.
2. After adding all the ingredients, do not knead the dough. Just bring everything together and mix very gently with finger tips. The gluten should not develop in the dough. If the dough is kneaded harshly, the jamuns will turn hard.
3. The consistency of sugar syrup should be something close to half string. We do not need a one string sugar syrup for making jamun.
4. Furthermore the sugar syrup must be warm but not hot for jamuns to absorb it well.
One most important tip for perfect gulab jamun is to make the dough perfectly. The dough should be made properly to get good melt in mouth gulab jamuns. I like to use ghee and curd in gulab jamun dough. You can even use unsalted butter in gulab jamun dough but curd yields very soft and fluffy jamuns as far as I noticed. I like to flavor my sugar syrup for gulab jamun with saffron and cardamom. You can very well use rose essence to make real “gulab” jamun.
To make gulab jamun recipe with milk powder we need few simple ingredients. Milk powder, maida, curd, ghee and a pinch of baking soda. For sugar syrup we need water, sugar, cardamom powder and saffron.
Serve gulab jamun warm with a scoop of ice cream or chilled as dessert. Gulab jamun with vanilla ice cream is a classic hit combo! Apart from khoya gulab jamuns I have shared paneer jamun, bread jamun and vegan sweet potato jamun recipes too.
More Indian sweet recipes:
jalebi, badusha, besan ladoo, motichoor ladoo, rasgulla, rasmalai recipes
How to make gulab jamun recipe with milk powder (step by step).
Making sugar syrup for gulab jamun:
Take water and sugar in a thick bottomed pan. Mix slightly and start heating.
Cook until a sticky syrup is formed. Switch off the flame and remove from heat before it reaches one string consistency.
Add few drops of lemon juice, saffron and cardamom powder. Mix well and set aside.
Making the gulab jamun dough and frying the jamuns:
Take all the ingredients except milk mentioned for dough in a mixing bowl.
Gently mix with your finger tips and bring the dough together. Do not knead. rest the dough for 10 minutes.
Make 20-25 tiny balls or 15 normal sized balls. Roll the balls gently.
Heat oil or ghee for deep frying. The ghee or oil should not be smoking hot. Just hot. Slide thwe prepared jamun balls gently and deep fry until golden brown. Deep fry in low flame so that the gulab jamun gets cooked well inside. Drain the jamuns and rest for 30 seconds in a plate.
Dunk the fried jamuns in warm sugar syrup and rest for 2 hours before serving. Serve gulab jmauns along with some syrup chilled or at room temperature.
Gulab jamun recipe with milk powder card below :
Gulab jamun recipe with milk powder- an easy yet delicious recipe to make the ever popular classic Indian sweet/ dessert gulab jamun.
- 1 cup milk powder
- 1/4 cup plain flour (Maida)
- 2 tablespoons curd
- 2 teaspoons ghee
- 2 tablespoons milk more or less as required
- A big pinch baking soda
- ghee or oil for frying
- 1.5 cups sugar
- 1.5 cups water
- 4 cardamom pods
- few saffron strands
- roasted chopped nuts
- Take water and sugar in a thick bottomed pan. Mix slightly and start heating.
- Cook until a sticky syrup is formed. Switch off the flame and remove from heat before it reaches one string consistency.
- Add few drops of lemon juice, saffron and cardamom powder. Mix well and set aside.
- Take all the ingredients except milk mentioned for dough in a mixing bowl.
- Gently mix with your finger tips and bring the dough together. Do not knead. rest the dough for 10 minutes.
Make 20-25 tiny balls or 15 normal sized balls. Roll the balls gently.
- Heat oil or ghee for deep frying. The ghee or oil should not be smoking hot. Just hot. Slide thwe prepared jamun balls gently and deep fry until golden brown. Deep fry in low flame so that the gulab jamun gets cooked well inside. Drain the jamuns and rest for 30 seconds in a plate.
- Dunk the fried jamuns in warm sugar syrup and rest for 2 hours before serving. Serve gulab jmauns along with some syrup chilled or at room temperature.
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