gulab jamun recipe using milk powder Gulab jamun using milk powder

Alright, let’s talk about Gulab Jamun. These little fried milk balls, soaked in syrup, are seriously addictive. I remember the first time I tried to make them, it was a bit of a disaster! But after a few tries, I finally nailed it. And honestly, using milk powder makes it so much easier than starting from scratch with khoya.

Gulab Jamun Using Milk Powder

Here’s a foolproof recipe that I’ve adapted over the years. It’s relatively quick and yields perfectly soft, melt-in-your-mouth Gulab Jamun every time.

So, gather your ingredients, and let’s get started!

Ingredients:

• 1 cup Milk Powder (full cream)
• 1/4 cup All-Purpose Flour (Maida)
• 1/4 tsp Baking Soda
• 2 tbsp Ghee (clarified butter), melted
• 3-4 tbsp Milk (lukewarm)
• Ghee or Oil, for frying

For the Sugar Syrup:

• 1 1/2 cups Sugar
• 1 1/2 cups Water
• 1/4 tsp Cardamom Powder
• A few strands of Saffron (optional)
• 1/2 tsp Rose Water (optional)
• 1/2 Lemon Juice

Instructions:

1. Prepare the Dough: In a mixing bowl, combine the milk powder, all-purpose flour, and baking soda. Mix well.
2. Add the melted ghee and mix it with your fingertips until the mixture resembles breadcrumbs. This step is crucial for soft Gulab Jamun.
3. Gradually add the lukewarm milk, a little at a time, and gently mix until a soft, smooth dough forms. Do not over-knead the dough, as this will make the Gulab Jamun hard. The dough should be slightly sticky.
4. Cover the dough with a damp cloth and let it rest for about 10-15 minutes. This allows the gluten to relax and prevents cracking during frying.
5. Make the Sugar Syrup: In a saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
6. Add the cardamom powder and saffron strands (if using). Simmer for about 5-7 minutes, or until the syrup slightly thickens. It should be sticky to the touch, but not too thick like honey.
7. Stir in the rose water (if using) and lemon juice. The lemon juice helps prevent the syrup from crystallizing. Remove from heat and set aside. Keep warm.
8. Shape the Gulab Jamun: Divide the rested dough into small, equal-sized portions. Roll each portion between your palms to form smooth, crack-free balls. If the dough is sticking to your hands, lightly grease them with ghee.
9. Fry the Gulab Jamun: Heat ghee or oil in a deep frying pan over low heat. The oil should not be too hot, or the Gulab Jamun will brown too quickly and remain uncooked inside.
10. Gently drop a few Gulab Jamun balls into the hot oil. Fry them on low heat, turning occasionally, until they are golden brown on all sides. This may take about 10-12 minutes. Be patient and do not rush the process.
11. Remove the fried Gulab Jamun from the oil and immediately drop them into the warm sugar syrup. Make sure the syrup is warm, not boiling hot.
12. Repeat the process with the remaining dough.
13. Soak and Serve: Allow the Gulab Jamun to soak in the sugar syrup for at least 2-3 hours, or preferably overnight, so that they can absorb the syrup completely.
14. Serve warm or at room temperature. These are delightful on their own or with a scoop of vanilla ice cream!

Enjoy these little balls of sugary goodness! Trust me, your friends and family will be begging for more. Don’t be afraid to experiment with different flavors in the syrup – a little cinnamon or nutmeg can add a lovely warmth. Happy cooking!

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