Milk powder gulab jamun recipe – These are soft, juicy, melt in your mouth kind with perfect sweetness and richness.
My mom makes gulab jamum two times a year. One, few days before diwali and secondly for my Birthday in January. You guessed it right, it is my most favorite Indian sweet amongst all.
But she always makes it with khoya. This gulab jamun recipe made with milk powder and I learned in my blogging journey.
Outside the India, at many places khoya is not available. So that time this recipes comes handy. Though you can make khoya at home if you want. But that it time consuming process. If short on time, this instant version will work like wonders.
This gulab jamun is usually made on festive or special occasions. Many times you will find this into wedding functions menu.
Traditionally these are made from khoya (mawa), but this time I have made with milk powder.
Check out other sweets using milk powder
Gajar ka halwa // Instant khoya substitute // Milk peda // Vanilla ice cream
How to make gulab jamun with milk powder :
1) First make the sugar syrup. Take sugar, crushed saffron and cardamoms in a large pan.
2) Add water and turn the heat on medium.
3) Let the sugar melt and it will start boiling. Then let it simmer for 3 minutes and turn off the stove. We are making just the simple syrup, no looking for any string consistency.
4) Now add rose water, mix. Keep it aside.
5) Let’s make jamuns. Take milk and ghee in a small microwave safe bowl.
6) Just warm it up in microwave for about 30 seconds. Alternately you can do this on stove top as well.
7) Now take milk powder in another bowl.
8) Add warmed up milk-ghee mixture.
9) Using your fingertips, start mixing it. It will be lumpy, damp mixture.
10) Now add baking soda.
11) Also add all purpose flour.
12) Start mixing using your hand, It should come together like a dough. If it is too soft, you can add little more flour. Do not knead it, just gather. otherwise gulab jamuns will be tough.
13) Now divide it into 20 equal portions and make smooth balls. Make sure there are no cracks.
14) Now heat the oil or ghee in a pan on MEDIUM-LOW heat for frying. For richer taste use ghee otherwise use oil like me. Oil should be just hot, NOT too hot like we do for pakora. Try checking by adding small portion in the oil, it stays in the bottom for few seconds and then comes on top steadily, meaning oil is perfect for frying. If the added dough comes on top quickly meaning oil is too hot. NOTE: if they break while frying, add some more flour in the dough.
15) Now add few jaumns in the oil carefully and start frying.
16) Keep moving for even browning.
17) Frying process will take some time, so be patient. Also during this time you will notice that they will expand in the size
18) Once it gets deep golden color. They are ready to come out.
19) Using slotted spoon, drain the excess oil and remove.
20) Remove it to a paper towel lined plate and let it cool down for 10 minutes. Fry rest of them similarly. If needed adjust the gas heat accordingly to maintain the oil temperature.
21) Now the sugar syrup may get cold. So just warm up (do not boil) again on medium heat. Add them into the syrup. NOTE: do not add hot jamun directly to the sugar syrup. Let the fried jamuns cool down little and then add.
22) Let it sit for about 3-4 hours. Meantime, they will absorb the syrup and will again get bigger in size and will become more soft. You can see they have expanded much more than expectation. So after an hour or so, I need to remove 4 of them into another bowl. Otherwise there was no room.
Serving suggestion: Serve gulab jamun as a dessert. This is perfect make ahead dessert for your guests or small get together. For fancy serving, warm up the gulab jamun, remove to individual serving bowl and add a scoop of vanilla ice cream on top.
Milk powder Gulab jamun recipe
Ingredients
For sugar syrup:
- 1 1/4 cups Sugar
- 1 1/4 cups Water
- few strands Saffron
- 2-3 Green cardamoms
- 2 teaspoons Rose water
For gulab jamun recipe:
- ¼ cup Milk
- 2 teaspoons Ghee (clarified butter)
- 1 cup Full fat milk powder (aka mawa powder)
- ⅛ teaspoon Baking soda
- 3 tablespoons All purpose flour (Maida)
- Oil or Ghee (clarified butter), for deep frying
- ** I would prefer to use full fat milk powder which gives the very close taste and texture compared to traditional ones made using khoya.
- ** If used non-fat milk powder then they will become slightly chewy, not soft. Also of course not rich at all.
Instructions
Making sugar syrup:
- Take sugar, crushed saffron and cardamoms in a large pan.
- Add water and turn the heat on medium.
- Let the sugar melt and it will start boiling.
- Then let it simmer for 3 minutes and turn off the stove.
- We are making just the simple syrup, no looking for any string consistency.
- Now add rose water, mix. Keep it aside.
Making gulab jamun recipe with milk powder:
- Take milk and ghee in a small microwave safe bowl.
- Just warm it up in microwave for about 30 seconds. Alternately you can do this on stove top as well.
- Now take milk powder in another bowl.
- Add warmed up milk-ghee mixture.
- Using your fingertips, start mixing it. It will be lumpy, damp mixture.
- Now add baking soda and all purpose flour.
- Start mixing using your hand, It should come together like a dough. If it is too soft, you can add little more flour. Do not knead it, just gather.
- Now divide it into 20 equal portions and make smooth balls. Make sure there are no cracks.
- Now heat the oil or ghee in a pan on MEDIUM-LOW heat for frying. For richer taste use ghee otherwise use oil like me. Oil should be just hot, NOT too hot like we do for pakora.
- Now add few jaumns in the oil carefully and start frying.
- Keep moving for even browning.
- Frying process will take some time, so be patient. Also during this time you will notice that they will expand in the size
- Once it gets deep golden color. They are ready to come out. Using slotted spoon, drain the excess oil and remove.
- Remove it to a paper towel lined plate and let it cool down for 10 minutes.
- Fry rest of them similarly. If needed adjust the gas heat accordingly to maintain the oil temperature.
- Now the sugar syrup may get cold. So just warm up (do not boil) again on medium heat.
- Add fried jamuns into the syrup.
- Let it sit for about 3-4 hours.
- Meantime, they will absorb the syrup and will again get bigger in size and will become more soft.
Asha
Hi Kanan
Can one keep the fried gulab jamun balls and dip them in the syrup when needed ?
Maybe two days before?
Kanan
no. You should keep them in sugar syrup.
It stays good for 3-4 days.
Nady
Hi can I use baking powder instead of baking soda? And if yes do the same measurement work
Kanan
no baking soda and baking powder are not interchangeable