Gulab Jamun from Milk Powder

Homemade Gulab Jamun with milk powder is a delightful treat that captures the essence of Indian cuisine. With this easy recipe, you can recreate the magic of this beloved dessert in your own kitchen. Whether it’s a festive occasion or a dinner party, Gulab Jamun never fails to bring joy and satisfaction to your taste buds.

During my recent trip to India, I was treated to Gulab Jamoons in restaurants and weddings. You can find ready mixes to make this. Although, its easy its not the same as making from scratch. The best recipe, I could replicate my mother’s recipe, was given to me by my good friend. I make this homemade gulab jamun from milk powder mostly for festivals. Although on occasion even for birthdays. It was a standard birthday treat during my childhood.

What is Gulab Jamun ?

Gulab Jamun, is a quintessential Indian dessert. It embodies warmth, sweetness, and pure indulgence. Crafting these soft, syrup-soaked delights at home is not just a culinary endeavor but an experience of love and tradition. My mother was famously known for her gulab jamuns in our family. And she used to take it with her when she visited her relatives and friends.

The difference in her recipe to mine was that she always made it from raw milk. But these days, who has the time to cook down milk for a couple of hours to make gulab jamuns. So, any short cut is welcome. My husband in his early days of learning Indian cuisine, said the first dessert he learnt to make was Gulab Jamun. He always made Gulab Jamuns made with milk powder. It was only then, I figured out that was possiblity.

Lets jump into this delicious recipe.

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How to make Gulab Jamun from Milk Powder

Ingredients :

• 1 cup milk powder
• 1 cup self raising flour
• 1 cup full fat cream
• 2 tbsp ghee (clarified butter)
• A pinch of cardamom powder
• Ghee for frying
• For the sugar syrup
• 1.5 cups sugar
• 1.5 cups water
• A few saffron strands (optional)
• 1/2 tsp of cardamon powder only from the seeds
• 2 tbsp pure rose water

Instructions to make Gulab Jamun from Milk Powder

Preparing the Sugar Syrup

• In a saucepan, combine sugar and water. Bring it to a boil, stirring until the sugar dissolves completely.
• Add saffron strands, cardamom powder and rose water for an aromatic flavor.
• Simmer the syrup for about 5-7 minutes until it thickens slightly. Keep it warm.

Making Gulab Jamun

• In a mixing bowl, combine milk powder, self raising flour and the full fat cream.
• Add ghee and mix well until the mixture resembles breadcrumbs.
• Gradually add milk and knead gently to form a soft dough. Be careful not to over-knead.
• Cover the dough with a damp cloth and let it rest for 10-15 minutes.
• Divide the dough into equal-sized portions and roll them into smooth, crack-free balls. Ensure there are no cracks, as they may cause the Gulab Jamun to break while frying.
• Keep the size of the balls small, as they will expand slightly after frying and soaking in the syrup.

Fry Gulab Jamuns

• Heat ghee in a deep pan over medium heat. The temperature should be moderate but not too high.
• Gently slide the rolled Gulab Jamun balls into the hot ghee, one by one, without overcrowding the pan.
• Fry them on low to medium heat, stirring gently and continuously for even browning, till they turn golden brown.
• Remove them from the ghee and drain excess by placing them on a paper towel.

Soak Gulab Jamuns in Sugar Syrup

• While the Gulab Jamuns are still warm, carefully drop them into the warm sugar syrup.
• Let them soak for at least 1-2 hours, this allows the Gulab Jamun to absorb the syrup and become soft and spongy.
• Garnish with chopped nuts like almonds, pistachios if desired.
• Serve warm or at room temperature. Gulab Jamun taste best after they are soaked overnight.

Easy Homemade Gulab Jamoon with Milk Powder, Cream and Ghee

Serves: 20 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 145 calories 7 grams fat

Rating: 5.0/5

( 4 voted )

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Ingredients

• 1 cup milk powder
• 1 cup self raising flour
• 1 cup full fat cream
• 2 tbsp ghee (clarified butter)
• A pinch of cardamom powder
• Ghee for frying
• For the sugar syrup
• 1.5 cups sugar
• 1.5 cups water
• A few saffron strands (optional)
• 1/2 tsp of cardamon powder only from the seeds
• 2 tbsp pure rose water

Instructions

STEP 1 : PREPARE THE SUGAR SYRUP

1. In a saucepan, combine sugar and water. Bring it to a boil, stirring until the sugar dissolves completely.
2. Add saffron strands, cardamom powder and rose water for an aromatic flavor.
3. Simmer the syrup for about 5-7 minutes until it slightly thickens. Keep it warm.

STEP 2 : MAKE THE GULAB JAMUNS

1. In a mixing bowl, combine milk powder, self raising flour and the full fat cream.
2. Add ghee and mix well until the mixture resembles breadcrumbs.
3. Gradually add milk and knead gently to form a soft dough. Be careful not to over-knead.
4. Cover the dough with a damp cloth and let it rest for 10-15 minutes.
5. Divide the dough into equal-sized portions and roll them into smooth, crack-free balls. Ensure there are no cracks, as they may cause the Gulab Jamun to break while frying.
6. Keep the size of the balls small, as they will expand slightly after frying and soaking in the syrup.

STEP 3 : FRY THE GULAB JAMUNS

1. Heat ghee in a deep pan over medium heat. The temperature should be moderate but not too high.
2. Gently slide the rolled Gulab Jamun balls into the hot ghee, one by one, without overcrowding the pan.
3. Fry them on low to medium heat, stirring gently and continuously for even browning, until they turn golden brown.
4. Remove them from the ghee and drain excess ghee by placing them on a paper towel.

STEP 4 : SOAK THE GULAB JAMUNS IN SUGAR SYRUP

1. While the Gulab Jamuns are still warm, carefully drop them into the warm sugar syrup.
2. Let them soak for at least 1-2 hours, this allows the Gulab Jamun to absorb the syrup and become soft and spongy.
3. Garnish with chopped nuts like almonds, pistachios if desired.
4. Serve warm or at room temperature. Gulab Jamun taste best after they are soaked overnight.

Notes

Tip: There is a big difference in flavor if the gulab jamuns are fried in oil or ghee. The best taste comes from frying in ghee. Moreover, ghee can withstand higher temperature for frying.

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