Milk Powder Gulab Jamun

Milk Powder Gulab Jamun is one of the easiest sweets to make when sudden guests arrive or festival vibe hits home. It looks rich and tastes almost same like the traditional khoya jamun. Soft balls made from milk powder dough are fried until golden brown and soaked in sugar syrup. Every bite just melts inside the mouth with that sweet milky flavor.

You do not need to run behind khoya or condensed milk. Just simple ingredients from the kitchen, few steps and you get perfect Gulab Jamuns that look and taste same like bakery ones. When warm jamuns soak in syrup, it feels like magic happening in pot. I have been making this version quite often as it saves time and gives that authentic feel.

Jump to:

• About Milk Powder Gulab Jamun
• Milk Powder Gulab Jamun Ingredients
• How to make Milk Powder Jamun Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Milk Powder Gulab Jamun

Milk Powder Gulab Jamun is a delicious alternate made using milk powder, ghee, little maida and rava. The dough is formed soft, fried slowly till golden brown and then soaked in light sugar syrup. The texture comes very soft and juicy if you follow the right steps.

Many of us hesitate to make Gulab Jamun at home thinking it is complicated, but honestly it is not. The trick is in getting the dough right and controlling oil temperature. I have spoiled few batches in early days but once I learnt the right flame and syrup consistency, it became my favorite sweet to make at home.

The sugar syrup is made with sugar, saffron and little rose essence which gives it mild fragrance. The jamuns soak beautifully if the syrup is warm when we drop them in. I always give 2 to 3 hours resting time so that every jamun become soft inside. The best part is it stays soft even next day when reheated slightly.

I still remember my first successful batch, I was so happy that I shared it with neighbors immediately. Now it has become a regular sweet during Diwali or any celebration.

Milk Powder Gulab Jamun Ingredients

• Milk powder - I have used one cup milk powder for this. It gives the main body and soft milky taste to the jamuns. You can use any good brand, it will work fine.
• Ghee - I used homemade ghee, it gives nice aroma and rich flavor to the dough. You can also use store bought one if you like, but homemade always taste more better.
• Oil - I add little oil along with ghee so that the dough stays soft and not dry after frying. You can use any cooking oil which has no strong smell.
• Fine sooji (rava) - I use fine sooji as it gives light texture and helps jamuns to hold shape well. You should always soak it before adding to dough.
• Maida (plain flour) - I add little maida as binding agent which gives smooth finish. If you skip it, jamuns may break while frying in oil.
• Baking powder - I always add just a small pinch, it helps to make jamuns soft and fluffy. You should not add more else it changes taste.
• Milk - I use milk to bring the dough together. Add little at a time, only till it gathers nicely, not too much.
• Sugar - I use white sugar for making syrup. It gives clear syrup and perfect sweetness that balance well.
• Saffron - I add few strands for nice color and beautiful smell to syrup. It is optional but gives lovely touch.
• Rose essence - I like to add few drops at the end, it gives very nice flavor that lift up the whole sweet. You can skip if you not prefer strong smell.
• Oil (for frying) - I use fresh oil and always fry in medium low flame so jamuns get even brown color.

Similar Recipes

• Bread Jamun
• Paneer Jamun
• Instant Gulab Jamun
• Dry Jamun

How to make Milk Powder Jamun Step by Step

1.Take sooji/rava in bowl, add water to it and keep aside for 10 minutes

2.In a mixing bowl - add milk powder, ghee and oil

3.Mix well with your fingers, don't use your, don't knead just mix with your finger tips for even distribution of oil and ghee. Now add maida.

4.Then soaked rava, baking powder.

5.Now again mix well with your fingers, Now add a tablespoon of milk first if it gathers then don't add more. Else add another tablespoon .

6.Gather to form a sticky dough, Now keep covered with a cloth for 10 minutes. After 10mins you will have a dough like this.

7.To make the sugar syrup : Take sugar, water and saffron in a pan mix well. Then heat it up and let it boil for at least 10-12 minutes in medium flame. It may take some time so meanwhile you can continue making the jamun balls. Stir the syrup in between. When the sugar syrup starts turning sticky switch off.

8.The syrup should be sticky and the consistency should look like oil, add rose essence and Switch off and set aside. Now roughly pinch the dough and keep in a separate plate.

9.Roll smoothly without any cracks. Don't apply pressure while rolling and also don't roll them tight, the balls should be smooth. The jamuns will grow in size so make small sized balls. Heat oil in a kadai not smoking hot, just hot enough to fry, - when you put a small pinch it will should immediately come up with changing color that is the right stage. When oil is hot, keep in medium low flame drop few jamuns(may be 3-4) at a time, Roll the jamuns with a ladle when its getting cooked in the oil for even cooking and coloring.

10.Fry in low flame till golden brown. Drain in tissue and immediately add it to warm sugar syrup. Cover and let it rest for 2 hours for the jamuns to absorb the sugar syrup well.

Garnish with any nuts of your choice.

Expert Tips

• Dough Texture - The dough has be soft and little bit sticky, it should not be too dry. If it looks dry, sprinkle few drops of milk and mix it again gently.
• Do Not Overknead - I only mix gently using fingers. If you knead too much, jamuns will turn bit hard after frying.
• Oil Temperature - Keep oil hot but not smoking. Drop a small piece first to check, it should come up slowly without changing colour very fast.
• Sugar Syrup Consistency - The syrup should be little sticky like oil, not string consistency. Warm syrup helps jamuns to absorb well and stay juicy.
• Resting Time - Always soak jamuns for 2 to 3 hours before serving. It makes them turn fully soft and juicy when you eat.

Serving and Storage

Serve them warm or in room temperature as you like. You can also garnish with some chopped pistachios or almonds on top for nice look and taste. It pairs well with vanilla ice cream too for a fusion touch.

Store leftovers in airtight box inside fridge. Just warm lightly before serving again, they stay soft even after two days.

FAQS

1.Can I skip baking powder?

Better not skip. It helps jamuns stay soft and prevents them from turning dense.

2.Why my jamuns cracked while frying?

The dough may be dry or you rolled it too tight. Add few drops of milk next time and roll smooth.

3.My jamuns turned brown fast but raw inside, why?

This happens if the oil is too hot. Fry in medium low flame for even cooking.

4.Can I add cardamom?

Yes, cardamom powder gives good smell too. You can add either one.

5.How long can I store Gulab Jamun?

It keeps well for 3 to 4 days in fridge. Just warm it them lightly before serving.

If you have any more questions about this Milk Powder Gulab Jamun Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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