About Gulab Jamun
This easy gulab jamun recipe with milk powder is perfect if you’re looking for a delightful and simple dessert to impress your guests. Gulab jamun, a classic Indian sweet, is loved for its soft, melt-in-the-mouth texture and rich, syrupy flavor. This recipe makes things simple by using milk powder, so it’s easy and convenient for anyone to try. Whether you’re celebrating a special occasion or just craving something sweet, this easy gulab jamun recipe with milk powder is sure to become a favorite in your kitchen.
Gulab Jamun is a classic way to finish a festive meal. It’s a rich and satisfying way to end a celebratory dinner or gathering. These sweet treats are a staple at weddings, religious festivals like
Gulab Jamun is a popular Indian dessert with a melt-in-your-mouth texture. Traditionally, gulab jamun is made with khoya, a milk product that’s rich and concentrated. Milk powder is a common substitute.
Gulab Jamun Ingredients
Milk Powder
Milk powder is the main ingredient in this gulab jamun recipe. It serves as the base, providing the rich, creamy flavor typically associated with traditional khoya (reduced milk). Milk powder makes the recipe quicker and more convenient without compromising on taste.
Full-cream or whole milk powder is preferred for a richer flavor and soft texture. Non-fat milk powder can be used, but the gulab jamuns may turn out slightly less tender.
All-Purpose Flour (Maida)
All-purpose flour acts as a binding agent. It helps to hold the dough together, ensuring the gulab jamuns retain their shape during frying and soaking.
The amount of flour should be minimal, as too much can make the gulab jamuns dense and tough. The right proportion keeps them soft and tender.
Baking Soda
Baking soda is a leavening agent that helps the gulab jamuns rise slightly, making them light and fluffy. It also contributes to the soft, melt-in-the-mouth texture.
Ghee or Melted Butter
Ghee adds richness and flavor to the dough while also contributing to its soft texture. It makes the dough pliable and helps achieve a smoother surface for the gulab jamuns, which is important for even frying.
Melted butter can be used as an alternative to ghee, but ghee is traditionally preferred for its authentic flavor.
Milk
Milk is used to moisten and bring the dry ingredients together into a dough. It adds to the richness and helps create a soft, smooth texture.
The amount of milk may vary slightly based on the type of milk powder used. The goal is to achieve a soft, slightly sticky dough that is easy to shape.
Oil or Ghee for Frying
The gulab jamuns are deep-fried in oil or ghee until golden brown. Ghee is often preferred for frying as it enhances the flavor, but neutral oils like sunflower or canola oil can also be used.
Frying at the correct temperature is crucial. The oil should be medium-low to ensure the gulab jamuns cook evenly without burning on the outside or remaining raw inside.
Sugar
Sugar is the key ingredient for making the syrup in which the fried gulab jamuns are soaked. It gives the gulab jamuns their signature sweetness and ensures they are juicy and flavorful.
Regular granulated sugar is typically used.
Water
Water is combined with sugar to create the syrup. The ratio of sugar to water is important for achieving the right consistency—thick enough to coat the gulab jamuns but not so thick that it crystallizes.
Cardamom Powder
Cardamom powder adds a warm, aromatic flavor to the sugar syrup, enhancing the overall taste of the gulab jamuns. It is a traditional spice used in many Indian sweets.
Some recipes may also add a hint of saffron for color and flavor.
Rose Water (Optional)
Rose water gives the syrup a floral aroma, adding a delicate fragrance to the gulab jamuns. It’s optional but adds an authentic touch to the dish. If rose water is unavailable, you can use kewra water or omit it altogether.
Saffron Strands (Optional)
Saffron strands add a rich golden hue and a subtle earthy flavor to the sugar syrup. It’s an optional ingredient often used for special occasions or to elevate the dish’s presentation.
Each of these ingredients contributes to making the perfect gulab jamun—soft, sweet, and indulgent.
Looking for more delicious desserts recipes check the links below
Sooji Halwa (Semolina Pudding)
Air fryer chocolate chip cookies
What are your favorite desserts?Let me know in the comments below!
FAQs
Why my Gulab jamuns deflate after hitting the sugar syrup.
The key to preventing deflated gulab jamuns is getting the dough consistency just right.
If the dough is too soft, it might not hold its shape well during frying and absorb too much syrup, leading to deflation.
Aim for a soft but manageable dough:Â It should be easy to shape into balls without sticking to your hands. If it feels too soft, add a little more flour, a tiny bit at a time, until it reaches the right consistency.
What is gulab jamun?
Gulab Jamun is a popular Indian dessert made from deep-fried dough balls soaked in a sugar syrup flavored with cardamom, rose water, and sometimes saffron. The dough is typically made from milk solids such as khoya or mawa mixed with a bit of flour, milk, and a leavening agent like baking powder. Once fried, the golden-brown balls are immersed in the syrup, allowing them to absorb the sweet, aromatic flavors.
The name Gulab Jamun comes from the Persian words “Gulab“meaning “rose water,” and “Jamun” a type of Indian fruit similar in shape and color to the dessert. Gulab Jamun is often served at festivals, weddings, and special occasions.
Can we make gulab jamun without semolina?
Yes,Semolina can be replaced with an equal amount of all-purpose flour. This substitution might slightly alter the texture of your gulab jamuns, but it can still yield delicious results.
What is the reason of tough gulab jamun?
- Just like with bread, kneading the dough for too long can make it tough. Be gentle and aim for a smooth consistency, not a super elastic one.
- High heat might seem like a faster option, but it can cook the outside too quickly, leaving the inside uncooked and dense. Use medium-low heat for even cooking.
- Once they’re a light golden brown, they’re done! Take them out of the oil at that point to avoid a tough texture.
Easy Gulab Jamun Recipe With Milk Powder
Description
Gulab jamun, those melt-in-your-mouth milk dumplings swimming in fragrant syrup, are a true Indian delight. But what if you don't have khoya (milk solids) on hand? Fear not! Milk powder comes to the rescue, offering a simple and delicious alternative. Here's how to create this heavenly dessert with a twist:
Ingredients
Ingredient for Sugar syrup
Instructions
How to make soft gulab jamun with milk powder
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Prepare Gulab jamun dough:
In a large bowl, whisk together the dry ingredients: milk powder, flour, baking powder, and semolina. This ensures all the dry ingredients are well incorporated.
In a separate bowl, combine the melted ghee and lightly beaten egg. Then, gradually add the wet ingredients to the dry ingredients using a spatula. This allows for better control over the dough consistency.
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Binding with milk:
Finally, slowly incorporate the milk and yogurt mixture, one spoonful at a time, until a soft dough forms.
The dough is going to be super sticky. So "knead" it with a spatula or the back of a spoon. You can use your hands too, if you prefer
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Rest the dough:
Cover the dough and let it rest for 20 -30 minutes in fridge.Â
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Form dough balls:
Grease your palms lightly with oil, take out 1 heaped teaspoon dough and roll it out in a ball with the palm of your hands.
Prepare 15-16 dough balls and place them on a plate, ready to be fried.
Roll out 2 small dough balls for testing.
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Prepare sugar syrup:
 In a saucepan, combine sugar, water, and cardamom pods. Bring to a boil over medium heat, add lemon juice, stirring occasionally until the sugar dissolves completely.
Once the sugar dissolves, reduce the heat to lowest possible, and let the syrup simmer, while you fry the milk balls
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Check syrup consistency:
 Reduce the heat and simmer for 10-15 minutes, or until the syrup reaches a one-string consistency. To test, take a drop of syrup between your thumb and index finger and gently pull them apart. If a single strand forms, your syrup is ready.
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Heat up the oil:
In a deep pan or wok, heat enough ghee or vegetable oil for frying over medium-low heat. The oil should be medium hot, not very hot. If the oil is too hot, the gulab jamun will brown without cooking inside.
To check the oil temperature : Drop a small test ball of dough into the oil.It should slowly rise to the top without changing its color or showing any scorch marks from where it hit the pan.
This indicates the perfect temperature for frying your gulab jamun.
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Frying:
On low flame add all the milk balls gently to the oil, keep a close eye on them! You can gently tilt the pan if needed to create a swirling motion. This swirling will help the milk balls cook evenly on all sides.
Avoid to touch them directly. As the hot oil surrounds them, they'll start to puff up and expand.
Soon, they will rise to the top of the oil. Now, turn the flame to medium and use a wooden spoon to constantly move the milk balls around for even browning. This will take about 3-5 minutes.
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Soak in sugar syrup:
Directly add the fried Gulab jamun in hot sugar syrup and cook 5 minutes on high flame, remove from heat cover and rest for 2-4 hrs.
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Serving:
After soaking, garnish your Gulab Jamun with sliced pistachios and edible silver leaf. Serve warm or chilled, according to your preference.
- Amount Per Serving
- Calories 157kcal
- % Daily Value *
- Total Fat 3g5%
- Saturated Fat 1g5%
- Cholesterol 17mg6%
- Sodium 45mg2%
- Total Carbohydrate 32g11%
- Sugars 32g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
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- For a soft dough, add the yogurt and milk mixture gradually, one spoon at a time. You only need enough to bring the dough together.
- Use low heat to fry the gulab jamun. This allows them to cook evenly all the way through and puff up nicely.
- The sugar syrup shouldn't be too thick. If it is, add a little water and bring it back to a boil. This will ensure the gulab jamun absorb the syrup properly.Ideal consistency is one string sugar syrup.Â
- You can add a pinch of yellow food coloring to the sugar syrup for a vibrant touch.
- Always use fresh baking powder and milk powder when making gulab jamuns
- Use wide pan for both frying and making the syrup.
- Make the dough balls with expansion in mind. Since they'll puff up in both oil and syrup, consider forming them a bit smaller than you think you'll need.
- Directly transfer hot gulab jamuns to syrup. Don't let them cool down too much between frying and adding them to the sugar syrup for maximum absobtion.
- While the milk dough chills in the fridge, you can prepare the sheera to save time.
I tried this recipe, they came out delicious , soft and perfectly sweet. Loved it!