recipe of gulab jamun with milk powder gulab jamun using milk powder

Gulab Jamun, those melt-in-your-mouth, syrup-soaked delights, have always held a special place in my heart. There’s something undeniably comforting about their warm, sweet aroma and the soft, spongy texture that just dissolves on your tongue. While traditionally made with khoya (reduced milk solids), I’ve found a fantastic recipe using milk powder that’s just as delicious and incredibly easy to make at home. This version is perfect for those times when you’re craving a sweet treat but don’t have hours to spend in the kitchen. Get ready to impress your friends and family with these homemade Gulab Jamuns!

Gulab Jamun Using Milk Powder

Here’s what you’ll need to recreate these delightful sweets:

Ingredients:

• 1 cup Milk Powder
• 1/4 cup All-Purpose Flour (Maida)
• 1/4 teaspoon Baking Soda
• 2 tablespoons Ghee (Clarified Butter)
• 3-4 tablespoons Milk (for kneading)
• Oil or Ghee for frying

For the Sugar Syrup:

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

Instructions:

1. Prepare the Sugar Syrup: In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely. Once boiling, lower the heat and simmer for 5-7 minutes, or until the syrup slightly thickens (it should be sticky to the touch, but not too thick). Add cardamom powder and saffron strands (if using) and stir well. Turn off the heat and add rose water (if using). Keep the syrup warm.
2. Make the Gulab Jamun Dough: In a mixing bowl, combine milk powder, all-purpose flour, and baking soda. Add ghee and mix well with your fingertips until the mixture resembles breadcrumbs.
3. Gradually add milk, one tablespoon at a time, and gently knead to form a soft, smooth dough. Do not over-knead the dough. The dough should be just enough to hold its shape.
4. Shape the Gulab Jamuns: Divide the dough into small, equal-sized portions. Roll each portion between your palms to form smooth, crack-free balls. This is crucial to prevent the Gulab Jamuns from cracking while frying.
5. Fry the Gulab Jamuns: Heat oil or ghee in a deep frying pan over low heat. Make sure the oil is not too hot, otherwise the Gulab Jamuns will brown quickly on the outside and remain raw inside.
6. Gently drop a few Gulab Jamun balls into the hot oil. Fry them on low heat, turning frequently, until they are golden brown on all sides. This may take about 10-15 minutes.
7. Soak in Syrup: Remove the fried Gulab Jamuns from the oil and immediately transfer them to the warm sugar syrup. Make sure the syrup is warm, not boiling hot.
8. Allow the Gulab Jamuns to soak in the syrup for at least 2-3 hours, or preferably overnight, so that they absorb the syrup properly and become soft and juicy.
9. Serve: Serve the Gulab Jamuns warm or at room temperature. Garnish with chopped nuts or saffron strands, if desired.

Tips for the best Gulab Jamuns:

• Use good quality milk powder for the best results.
• Don’t over-knead the dough, as this will make the Gulab Jamuns hard.
• Make sure the oil is not too hot while frying.
• Fry the Gulab Jamuns on low heat until they are evenly golden brown.
• Soak the Gulab Jamuns in warm syrup for at least 2-3 hours.

Enjoy these homemade Gulab Jamuns – they’re a perfect treat for any occasion!

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Gulab Jamun Using Milk Powder - Chef Kunal Kapur

www.chefkunalkapur.comGulab Jamun Using Milk Powder - Chef Kunal Kapur

Gulab jamun using milk powder. gulab jamun using milk powder