Super Soft Gulab Jamun with Milk Powder/Gulab Jamun Recipe/Milk Powder Gulab Jamun with step by step process, important tips and precise video – today in this post I am going to show a very tasty and famous Indian sweet ‘Super Soft Gulab Jamun with Milk Powder/Gulab Jamun Recipe/Milk Powder Gulab Jamun’. Gulab jamun is an all season favorite dessert and can be enjoyed warm or cold.

Traditionally gulab jamun are prepared with khoya or mava. But khoya is not easily available everywhere. So to solve this problem today I am going to share a gulab jamun recipe prepared using milk powder.

Milk powder is easily available everywhere and gulab jamuns prepared using milk powder tastes even more delicious than the khoya jamuns. Milk powder gulab jamuns are much softer and lighter then the khoya jamuns and these milk powder gulab jamuns can be prepared very easily and quickly.

Milk powder gulab jamun can be served on any festival, occasion or any ordinary day you wish to have them.

You may also like other dessert recipes such as: milk powder malpua, Rajasthani Churma, mava gujiya, sivayan ka zarda, oliya, gajar ki burfi, mango burfi, baked gujiya tarts, rabdi bread ghevar, Oreo Modak Truffles, Mango Rabdi, Orange Shrikhand,

Do check our snacks  and curry recipes.

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Ingredients:

(Makes 30-35 gulab jamun)

For Gulab Jamuns:

  • Milk powder – 3 cups
  • All-purpose flour (maida) – 1 cup
  • Semolina (suji) – 3 tbsp
  • Baking soda – 1 tsp
  • Ghee or oil – 2.5 tbsp – 3 tbsp
  • Curd – 3 tbsp
  • Warm milk – ½ cup – 2/3 cup
  • Ghee or oil – for frying

For Sugar Syrup:

  • Sugar – 2 cups
  • Water – 3 cups
  • Saffron – a pinch
  • Green Cardamom – 3-4 lightly crushed
  • Lemon juice – 1-2 tsp

Method:

Preparing sugar syrup:

  1. Add water and sugar in a pan and stir and cook the solution on high flame until sugar dissolves and solution comes to a boil.
  2. Once the solution comes to a boil reduce the heat to low and add saffron, cardamom and lemon juice.
  3. Lemon Juice prevents sugar from crystalizing.
  4. Mix and cover the pan and let the solution cook for 5-6 minutes.

Preparing gulab jamun:

  1. Mix milk powder, maida, suji and baking soda in a bowl.
  2. Add ghee and curd and mix well.
  3. Make a soft dough by adding warm milk little by little at a time.
  4. Just mix everything thing lightly. Do not overmix or knead the dough too much, as it will make the jamuns dense and they will not absorb sugar syrup and will remain dry and hard from center.
  5. The mixture will be little difficult to combine as the milk powder becomes very sticky when mixed with liquid.
  6. Knead the dough gently until it is well combined.
  7. Make smooth balls from the dough. There should be no cracks on the dough balls, as the cracks can break the dough balls while frying.
  8. Try to make small balls as these gulab jamuns will almost double while frying and triple when soaked in the sugar syrup. So try to avoid large sized balls.
  9. Heat ghee or oil in a pan at low flame and when it gets moderately heated lower add few dough balls in it.
  10. Take care while frying the ghee or oil, it should not be too cold or too hot as in both the cases it will spoil the jamuns.
  11. To check the temperature of the ghee/oil you can do a test by dropping one jamun in it. If it sinks to the bottom and do not rise, it means the ghee is too cold to fry. And on the other hand, if the dough ball immediately rises and changes its colour, it means the ghee/oil is very hot.
  12. Fry few dough balls at a time and keep constant watch over them. Fry them by stirring often to get even colour.
  13. When the gulab jamuns are evenly brown/golden, take them out of the ghee and add them directly into the moderately hot sugar syrup and cover the syrup again.
  14. If you find that the sugar syrup has cool down then reheat it a little (do not boil it).
  15. Keep the syrup covered and let the gulab jamun soak in this moderately hot sugar syrup until they get soft from the center. It may take around an hour.
  16. Serve these soft and tasty gulab jamuns warm or cold.

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