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Gulab Jamun recipe with Milk Powder. An immensely popular Indian dessert, made to perfection with milk powder with few simple techniques which will never fail you for the most soft and moist gulab jamuns ever.
Now, who doesn’t know this hugely popular Indian sweet recipe. Whether it is the local mithaiwala, or the shelves of the supermarket or the local restaurant, everyone stocks this sweet. You will find a different unique flavor at each place which will tantalize your taste buds.
It is made in different ways, like making it with maida and khoya, which you will find in most traditonal shops or those who love making in the traditional method, or you can have the instant bread gulab jamun too, though no where close to the original recipe, but it does satisfy your cravings for gulab jamun at short notice. And the most popular being the gulab jamun recipe with milk powder. Ever seen the aisles of supermarkets where it will be flooded with the ready mix gulab jamun sachets, those are nothing but the milk powder measured with other ingredients.
I never buy those, I must have bought them once or twice initially, as in my home, Ammi always made the gulab jamuns with the khoya and I have never seen her using the ready mix. After getting married and coming to Dubai, I tried with the ready made packets and was not totally satisfied with the results. And making with khoya looked like an uphill task. And so that was that. I didn’t make the gulab jamun for quite sometime after that.
That was until my neighbor served me the gulab jamun recipe with milk powder. I was pleasantly surprised with the taste and did ask her which brand of the ready mix did she use as I was pretty sure that it was not made in the traditional method of khoya. She disclosed that it wasn’t a ready made powder and she had made with the simple everyday milk powder. And so my quest for a perfect gulab jamun ended that day with amazing results ever since.
Making the gulab jamun recipe with milk powder was quite an adventure in itself as it was filled with few trial and error as it resulted in disastrous results at times. But over time, I have learnt what works and what doesn’t and if you follow the recipe with the extra tips, in sha ALLAH, your gulab jamun recipe with milk powder will turn out great.
Let’s get started with the gulab jamun recipe with milk powder.
Gulab Jamun recipe with Milk Powder
- 2 cups sugar
- 2 cups water
- 2 cardamom
- few strands of saffron optional
- 1 cup milk powder
- 1/4 cup all purpose flour / maida
- a big pinch of baking soda
- 2 tbsp melted butter
- 4 tbsp milk
- oil / ghee for frying
- Start by preparing the sugar syrup. Boil water with sugar, cardamom and saffron. Cook till the sugar has dissolved.( I time the sugar syrup after the sugar has completely dissolved and let it simmer for additional 5 minutes.) Remove from flame and allow it to cool while you prepare the jamuns.
- Sift together milk powder, all purpose flour and baking soda.
- Mix in the melted butter and gently mix.
- Add 1 tbsp of milk at a time and knead gently to a soft dough. (Do not over work this dough. If you knead the dough too much, the gluten will make the balls fall apart while frying. Just mix enough to gather it together. For me, 4 tbsp of milk is perfect for the right consistency, it will depend upon your milk powder how much milk you will need. It should be soft and not too sticky and neither too hard.)
- Apply oil or ghee to the hands and make it into small round or oval shaped balls.
- Heat oil or ghee in a kadai on low heat and fry the balls till golden brown in color.
- Transfer these balls to the warm sugar syrup and allow it to soak for at least 2 hours before serving.
Do not over crowd the oil. Fry in batches.
I find frying in three batches helpful. I put a small batch and when it half done, I add the second small batch of balls. Just before the first batch is totally golden brown in color and about to be removed from the oil, I add the third batch and then remove the first batch from oil. This rotation keeps the temperature of the oil even as any change in temperature of oil spoils the jamun. You will have a consistent temperature throughout the frying process.
Start kneading the dough after you have finished the sugar syrup. That way, by the time you are done with the frying part, the syrup would have cooled down to the right temperature. Neither too hot nor too cold.
Do not add the jamuns to the syrup as you finish frying the jamuns as the temperature of the syrup will change. Fry all the balls and add them to the syrup.
Until next time,
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