Easy Gulab Jamun With Milk Powder Recipe

There’s something nostalgically delightful about biting into a syrup-soaked gulab jamun; it’s like a warm, comforting hug for your taste buds that instantly transports you back to grand celebrations and cherished family gatherings.

I adore turning basic pantry items into amazing desserts, and my Easy Gulab Jamun with Milk Powder personifies this perfectly. With milk powder and ghee as the star ingredients, this recipe churns out soft, luscious dumplings, deep-fried to perfection in an unusual way, and then soaked in a not-too-sweet, saffron-kissed, cardamom-flavored sugar syrup.

Easy Gulab Jamun With Milk Powder Recipe Ingredients

• Milk Powder: Rich in protein, provides a creamy texture.
• All-Purpose Flour: Adds structure, a source of carbohydrates.
• Baking Soda: Leavening agent, helps gulab jamun stay soft.
• Ghee: Adds rich flavor, essential for frying.
• Sugar: Sweetens the dessert, forms syrup.
• Cardamom Pods: Adds aromatic flavor, aids digestion.

Easy Gulab Jamun With Milk Powder Recipe Ingredient Quantities

• 1 cup milk powder
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking soda
• 2 tablespoons ghee (clarified butter)
• 1/4 cup milk (approximately, adjust as needed)
• 1 cup sugar
• 1 cup water
• 4-5 cardamom pods, crushed
• 1 teaspoon rose water or a few saffron strands (optional)
• Oil or ghee for deep frying

How to Make this Easy Gulab Jamun With Milk Powder Recipe

1. In a mixing bowl, blend the milk powder, all-purpose flour, and baking soda. Mix thoroughly.

2. Mix the dry ingredients with ghee until the mixture takes on a crumbly texture.

3. Slowly and carefully add milk, a little at a time, and knead the mixture into a smooth, soft dough. The dough should be non-sticky. Let it rest for a few minutes.

4. At the same time, in another pan, prepare the sugar syrup by mixing together sugar, water, and crushed cardamom pods. Bring it to a boil and let it simmer for 5-6 minutes until it is slightly sticky. Turn off the heat and add rose water or saffron, if using. Set this mixture aside.

5. Portion the dough into small lumps and delicately roll them into smooth balls without visible seams. Make sure the balls are small; they will grow both in size and in surface area when they are fried and soaked in syrup.

6. Warm oil or ghee in a deep frying pan over medium heat. You want the oil to be warm, not hot.

7. Cook the balls in several batches over medium-low heat, stirring gently and constantly until they are a beautiful golden brown. This should take about 10 minutes for each batch.

8. Take the fried gulab jamuns out of the oil and let them drain of excess oil on kitchen paper towels.

9. Immer immerse the gulab jamuns fried in warm sugar syrup. Make sure the syrup is warm, not hot, for the best absorption.

10. Allow the gulab jamuns to steep in syrup for a minimum of 2 hours before serving so that they soak up the syrup’s sweetness. Serve either warm or at room temperature. Enjoy!

Easy Gulab Jamun With Milk Powder Recipe Equipment Needed

1. Mixing bowl
2. Whisk or spoon for mixing
3. Measuring cups and spoons
4. Kneading surface or additional bowl
5. Saucepan
6. Deep frying pan
7. Slotted spoon
8. Paper towels
9. Plate or tray for draining
10. Ladle or spoon for syrup
11. Timer (optional)

FAQ

• Can I use any other flour instead of all-purpose flour?Although all-purpose flour is the recommended choice for achieving the traditional texture of this dish, you can try wheat flour instead. Just know that it might alter the texture ever so slightly.
• How can I make sure my gulab jamun doesn’t crack while frying?Make certain that the dough is free from cracks and has a smooth surface. Then shape the dough into balls and fry them on medium-low heat so they cook evenly.
• What should I do if my dough is too sticky or dry?To achieve the right dough consistency, follow these steps:

  1. If the dough is too sticky, add a little more milk powder.
  2. If the dough is too dry, add a few drops of milk slowly, until the desired consistency is reached.

• How important is the rose water or saffron?They contribute a heady scent and a truly authentic flavor, but if you can’t find them, feel free to leave them out.
• How long should the gulab jamuns soak in syrup?Let them immerse for a minimum of 2 hours if you want them to have a decent taste; overnight would be the best for real absorption.
• Is it necessary to use cardamom pods?The flavor is enhanced by cardamom pods, but if you need to substitute, a small pinch of ground cardamom will suffice.

Easy Gulab Jamun With Milk Powder Recipe Substitutions and Variations

To substitute for milk powder: Use an equal amount of coconut milk powder or almond milk powder for a different flavor.
When using all-purpose flour, substitute whole wheat flour or chickpea flour for a healthier, lighter alternative.
If ghee is not available, replace it with unsalted butter or coconut oil.
For cardamom pods: Substitute with ground cardamom or, for a different spice profile, use a pinch of ground cinnamon.
To make rose water, use vanilla extract or for a more traditional taste, omit and add saffron if a rich flavor is desired.

Pro Tips

1. Dough Consistency To achieve the perfect dough texture, start with the recommended amount of milk and adjust as needed. The dough should be smooth and pliable but not sticky. Overworking the dough can make the gulab jamuns hard, so knead just until the dough comes together.

2. Frying Temperature Maintain a medium-low heat when frying. If the oil is too hot, the gulab jamuns will brown too quickly on the outside, leaving the insides uncooked. It’s helpful to test-fry a single small ball first to ensure the temperature is correct.

3. Sugar Syrup To prevent crystallization, add a few drops of lemon juice to the sugar syrup as it simmers. This will ensure the syrup remains smooth and helps gulab jamuns absorb the syrup evenly.

4. Resting Time Allow the dough to rest for at least 10-15 minutes before shaping the balls. This resting period helps the ingredients bind better and results in smoother, crack-free dough balls.

5. Syrup Soaking Ensure the sugar syrup is warm, not hot, when adding the fried gulab jamuns. Hot syrup can cause shrinkage and affect texture negatively. Let the gulab jamuns soak for several hours or overnight to fully absorb the syrup for the best flavor.