Gulab Jamun With Milk Powder Recipe

Gulab Jamun With Milk Powder Recipe | Gulab Jamun is a classic Indian dessert to be enjoyed. It is a deliciously sweet ball seasoned with rose water and dipped in sugar syrup. It is one of the most popular desserts in India, with its delicious flavors and delicious texture.

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About Gulab Jamun With Milk Powder Recipe

In India, there are many festivals, like Holi, a festival of colors celebrating the memory of Lord Krishna and the goddess Radha. It is a time of transition from winter to spring, and also Diwali, the festival of light, so this gulab jamun recipe is very famous during these festivals times. Almost all sweet shops sell them, and they are in very high demand. So why not make them at home, and that too with less effort?

Gulan Jamun is one of the oldest and most popular Indian desserts we enjoyed as children. Gulab Jamun is the most popular candy of all time at wedding ceremonies and religious ceremonies.

Gulab Jamun is a traditional and popular Indian dessert and is mainly made during festivals and celebrations. The fried khoya flour balls, dipped in a thick sugar syrup, fill the mouth with sweetness. Khoya, or Mawa, is the main ingredient in Gulab Jamun, which is mixed with other ingredients such as sugar, flour, milk powder, salt, and butter.

But in some places, mawa or khoya is not available, so here is an easy way to prepare it with milk powder to make it instantly, as milk powder is easily available in markets or online.

Gulab Jamun is made from ingredients that are readily available in your home, such as paneer, milk powder, sugar, salt, and butter or ghee. I have always made gulab jamuns that always look soft and delicious and are made from the same ingredients as they are traditionally made, but here in this version, I kept in mind those who cannot get khoya or paneer easily. 

The dough should be soft and well kneaded, and you can make it as long as you like, but when kneaded properly, you will get softer and smoother Gulab jamuns. Just fry them, dip them in warm sugar syrup, and rest for a couple of hours. And these delectable gulab jamuns are ready to be served.

A bit of planning and time management can bring you good luck, so make this delicious dessert today, and if you’re preparing these delicious Gulab Jamuns at home, then let us know in the comments below. 

What is Gulab Jamun?

“Gulab” signifies rose in the Hindi language, and “Jamun” signifies berry. Gulab jamuns are little berry-estimated balls soaked in rose-seasoned sugar syrup. Jamun is a delicate, clammy, and flavorful ball made of milk solids (powder), generally useful flour, and raising ingredients such as baking powder. Generally, gulab jamun is prepared by utilizing khoya, or milk powder. We are going to learn how to make Jamun using milk powder

Ingredients 

This Gulab Jamun With Milk Powder Recipe is an easy-peasy version made with dried milk powder. This recipe is for those for whom paneer or khoya is not easily available. But at the same time, it is equally tasty, like a sweet shop.

We just need unsweetened milk powder and all-purpose flour, which will help to bind the milk powder, baking powder, ghee, liquid milk for kneading, and ghee or oil for frying.

To make the sugar syrup, mix sugar, water, and saffron in a pan; add cardamom powder; squeeze in the lemon juice; and continue cooking until it has reached the consistency of a string.

When kneading the dough correctly, you will obtain a soft and smooth Gulab jamun.

The sugar syrup ought to be somewhat clingy yet not very thick; in any case, the Gulab Jamun won’t retain the syrup. When appropriately retained in syrup, Gulab’s jamuns turn out to be delicate and springy, with a smooth surface that will dissolve in the mouth.

Check out the Gulab Jamun With Milk Powder Recipe Video:

How to Make Gulab Jamun With Milk Powder Recipe, Step-by-Step, with Photo:

1. First, in a large bowl, take milk powder, all-purpose flour or maida, and baking powder. Mix well; the homemade gulab jamun mix is ready.

2. Now add ghee and mix well, making the flour moist. Furthermore, add milk as required to start to combine.

3. Combine well, forming a soft dough. Try not to work the batter excessively, cover it, and then rest the dough for 15 minutes 4. Meanwhile, prepare the sugar syrup by taking 2 cups sugar, 2 cups water, cardamom powder or cardamom pods, and ¼ tsp saffron.

5. Blend well and bubble for 5 minutes, or until the sugar syrup turns clingy. 

6. Turn off the flame and add 1 tsp lemon juice and 1 tsp rose water optional lemon juice is added to prevent sugar syrup from crystallizing.

7. Cover and keep the sugar syrup aside. After 15 minutes, take the dough and start preparing small, ball-sized jamuns.

8. Make sure there are no breaks in the jamun. If there are breaks, then there are high possibilities for jamuns to break while browning.

9. Deep-fry in medium-hot oil or ghee. Frying jamuns in ghee gives them a nice flavor. Stir continuously and fry on a low flame.

10. Fry until the jamuns turn golden brown. Take out the fried jamuns, and then put them into a hot sugar syrup.

11. Cover and rest for 2 hours or until jamuns assimilate the sugar syrup and duplicate in size.

12. Garnish with pistachio or saffron strings

Important Suggestions to Keep In Mind

• Most importantly, if the temperature of the oil is too high, the jamuns will turn a golden brown quickly, and the inside of the jamuns will remain raw. So you need to fry the jamuns in low-medium heat.
• Do not knead the dough for a long time, as this will give you hard jamuns.
• Try to make the Gulab Jamun dough soft, and if you feel the dough is hard, then add a little milk, as the hard dough will give you hard Jamuns, and we do not want that.
• After every time you fry batches of jamuns, make sure to add a tablespoon of milk to the rest of the dough, as then the dough will always be soft. After frying every batch, the dough becomes dry, and the dry or hard dough will result in hard jamuns.
• The first milk powder dough will stick to your finger, so do not worry. Apply a little ghee, then make small balls.
• Always make crack-free balls, unless they will crack when you fry them.
• Deep-fry jamuns on a low to medium flame only.
• Do not stir the jamuns continuously at the time of frying, as at first, the balls are very soft, so avoid cracks.
• On the off chance that the jamun begins skimming upward promptly and turns earthy colored, at that point the oil is excessively hot. We need to chill the oil, so turn the oven on for quite a while and heat again to the correct temperature.
• Make sure that the ball is fried evenly on all sides; otherwise, the jamuns will be hard on the outside. The best way to fry a jamun is to fry it in medium quantities.

Storage Suggestion 

It’s best to transfer the cooked gulab jamun to an airtight container, especially if it is made of glass. It will be useful for as long as 20 days.

In the deep fridge, it stays good for almost 2–3 months. To serve them warm, simply warm them in the microwave for a few moments.

Serving Suggestions 

Warm Gulab Jamun tastes good with vanilla ice cream and is my favorite combination, and it is served with a little syrup dripping over it. You don’t need a thick sugar syrup to make this gulab jamun, and you can heat it in the microwave once it has cooled down.

Frequently Asked Questions?

What type of milk powder can we use here?

Full-fat milk powder will give you the best results, so I will recommend using the best-quality milk powder.

What should the sugar syrup consistency be?

One-string consistency will be good enough for these jamuns. Stick to the ratio given, and you will get that exact consistency.

Why Does Gulab Jamun dissolve when frying?

Overuse of baking soda makes the jamuns delicate so stick to the measurement.

Can I fry them in oil?

Yes, of course, you can deep fry them in oil rather than ghee. It’s totally your choice.

Some other dessert recipes you will like on my blog are – Kaju Katli No-Cook Recipe | Indian Cashew Fudge,Vegan No Bake Dark Chocolate Cups,Jalebi,Stuffed Motichoor Truffles.

Note: A rough estimate of nutrition is provided.
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