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Gulab jamun recipe | How to make gulab jamun with milk powder

By swasthi , on February 5, 2019, 91 Comments

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Gulab jamun recipe with milk powder – A classic Indian sweet or dessert that is very famous and is enjoyed in most festive and celebration meals. The word Gulab means rose and jamun meaning berry. Gulab jamun are berry sized balls dunked in rose flavored sugar syrup. Traditionally these are made using khoya i.e milk solids as the main ingredient. You can check this recipe of Khoya gulab jamun. But khoya is not available in most places and is very tedious to make at home.

This gulab jamun recipe is for those who do not have access to khoya and do not prefer to toil at home making it for hours. This Gulab jamun recipe uses milk powder and is good even for beginners to try.

Gulab jamuns are often made during festivals like Eid, holi, diwali & navratri. If you are making these for a special occasion, then I suggest you halve the recipe and try first. Once you get to know the trick of making the dough correctly then you can easily double or triple the recipe.

Tips to make gulab jamun recipe

The key to this gulab jamun recipe is using curd/yogurt or lemon juice. You will not get the taste of curd or lemon juice in the jamuns if it is used in the mentioned quantities.

In this gulab jamun recipe, soda reacts with the yogurt or lemon juice and then makes the dough light. So we get light and soft jamuns.

I highly suggest not to alter the recipe as it may not work. After several trial I got these right, just the way one would get in North Indian restaurants and sweet stalls. Soft, juicy, mouth melting and delicious.

Please note that this gulab jamun recipe may not work with low fat milk powder. I have used everyday regular milk powder from Nestle.

For more Indian sweets, you can check
Rasgulla
Rasmalai
Halwa
Kheer recipes
Ladoo recipes

Gulab jamun recipe

gulab jamun recipe

Gulab jamun recipe

Gulab jamun are a popular classic Indian sweet made of milk solids and sugar. This recipe shares how to make soft gulab jamuns using milk powder. These gulab jamuns have a melt-in-the-mouth texture & taste delicious. 

Print
Course Dessert
Cuisine Indian
Keyword easy, milkpowder, restaurant, soft
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 14 to 18 Jamuns
Calories 204 kcal
Author Swasthi

Ingredients (240 ml cup used)

To make gulab jamun

  • 1 cup milk powder
  • 5 tbsp all-purpose flour or maida
  • 1 tsp ghee or oil
  • 1 tbsp ghee or oil for greasing
  • 2 tbsp milk (use more as needed)
  • 1 tbsp curd or yogurt or ¾ tbsp lemon juice
  • 1 large pinch Baking soda or 1/8 th tsp
  • Ghee or oil for deep frying
  • 1 tsp pistachios chopped

For sugar syrup

  • 1 ¼ to 1 ½ cups Sugar
  • 1 ½ cup water
  • 4 pods green cardamom or ¼ tsp cardamom powder
  • 1 tsp rose water

How to make the recipe

Preparation of sugar syrup

  1. Mix together water, sugar and crushed cardamoms in a pot. 

  2. Boil the syrup until it turns slightly sticky. Turn off the stove before it goes to a 1 string consistency. 

  3. If it reaches a 1 string consistency, then add 2 tbsp of water and mix. Add rose water and mix. Set aside to keep it hot.

Making gulab jamun balls

  1. Fluff up the flour in the jar with a fork and then measure correctly.

  2. Mix together flour, milk powder and soda in a bowl. Either sieve it or mix uniformly.

  3. Add ghee to it.  Mix well. 

  4. In a small bowl, mix together lemon juice or yogurt and 2 tbsp milk.  Pour 1.5 tbsp of this to the flour mixture. 

  5. Begin to bring the flour together to make a dough. If the dough is too dry, add little more milk & curd. Do not add a lot. Use only as needed. 

  6. The dough turns sticky. Grease your fingers and make a ball. The dough must not be soggy. It must hold the shape well.

  7. Divide to 14 to 18 equal sized portions. Grease your hands and roll to smooth balls. They must be smooth without any cracks or lines otherwise you will find many cracks on the gulab jamuns. Keep them covered.

How to make gulab jamun

  1. Heat up the pan with ghee or oil on a medium heat. 

  2. Also check if the syrup is hot. If it is not hot, heat it up a bit. It must be hot and not very hot.

  3. When the ghee is just medium hot, add the balls. Make sure the oil is not very hot else the gulab jamuns will brown without cooking well. To check the right temp, you can drop a small piece of dough in the oil. It must rise slowly without changing its color. If it rises rapidly then you will need to cool the oil a bit before frying.

  4. Fry the balls on a medium flame until golden. Keep stirring gently to fry them uniformly.

  5. Add them to the hot syrup. Allow them to rest for 3 hours and serve. 
  6. Garnish gulab jamun with chopped pistachios.

Recipe Notes

Notes for gulab jamun recipe

1. Please use correct measuring spoons and cups. This recipe will not work with approximations.
2. The recipe will not work without baking soda. Check the expiry of the baking soda before using.
3. If you are trying the recipe for the first time, you can halve the recipe and try.
4. The amount of milk & curd mentioned in the recipe may or may not be sufficient. It depends on the milk powder used. If the dough turns dry, then use little more milk.
5. This recipe may not work with low fat milk powder.
6. Addition of even little more soda may disintegrate the jamuns while frying or while soaking in syrup.
7. Frying the balls on a very low flame will make them hard.

Nutrition Facts
Gulab jamun recipe
Amount Per Serving
Calories 204 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 6g 30%
Cholesterol 27mg 9%
Sodium 56mg 2%
Potassium 134mg 4%
Total Carbohydrates 26g 9%
Sugars 21g
Protein 3g 6%
Vitamin A 1.7%
Vitamin C 1.1%
Calcium 9%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.

Making sugar syrup for gulab jamun recipe

1. Add 1.5 cups sugar and lightly crushed 4 green cardamoms to a pot. You can also use organic or turbinado sugar, the color of the syrup will be darker.

sugar cardamom for sugar syrup

2. Pour 1.5 cups water.

addition of water for gulab jamun recipe

3. Boil this until the syrup turns slightly sticky. To check this, cool little syrup in a small plate. Dip your fore finger in it and touch with your thumb. You should feel it is slightly sticky. It should not reach one string consistency. If you fail to make the syrup correctly, then the jamuns will not soak the syrup and turn soft. If you go past the sticky syrup stage, you will end up in a one string consistency. In that case, add little water and stir. Check again. Switch off. Add rose water.

boiling syrup for gulab jamun recipe

Making dough for gulab jamun with milk powder

4. Measure 1 cup milk powder, ¼ cup +1 tbsps all purpose flour or maida and then a large pinch of soda. If you use more soda then the balls may break.

addition of milk powder soda plain flour to make gulab jamun recipe

5. Then mix them up very well or sieve it. Make sure the mixture is uniform. Add 1 tsp of ghee.

sieve the flour to make gulab jamun recipe

6. Next mix well everything.

mixing flour milk powder

7. Take 1 tbsp of yogurt or ¾ tbsp lemon juice and 2 tbsp of milk. Mix both together.

addition of yogurt and milk to gulab jamun recipe

8. Pour 1.5 tbsp of this to the flour. Begin to mix. Use up the rest as needed. I used up full 2 tbsp of it. Do not knead the dough. If the dough is too dry use little more milk.

mixing flour for dough to make gulab jamun recipe

9. The dough turns slightly sticky and refuses to leave the fingers. Grease your fingers and make a stiff yet soft dough. This should be the right consistency of the dough. If by chance it turns sticky sprinkle another tsp of plain flour. This is just to fix and does alter the texture.

dough ball to make gulab jamun recipe

10. Divide the dough to 14 to 18 equal portions and make smooth balls without any lines or cracks on them. Do not knead or press the balls. Be gentle in handling the dough. Check your syrup if it is still hot. If not, heat it up once more. The syrup must be hot and not very hot. When you dip your finger, you must feel it is hot. But not very hot that you cannot tolerate the heat. Leave it on the stove.

making tiny balls

How to make gulab jamun recipe

11. Pour ghee or oil to a hot pan. I prefer ghee to oil since ghee has a better smoke point than oil.

heating ghee for frying guab jamun in ghee

12. Ghee or oil must be just medium hot and not very hot. Else the gulab jamun will brown without cooking inside. To check the correct temperature, add a small piece of the dough to the oil. The ball must rise slowly without changing its color much. This is the right temperature. If the ball rises fast, then it means the temperate is a bit high. Then take off from the stove for a while.

checking temperature

13. Add the balls gently and fry them. I added all of them at one time. But be sure not to crowd them. While frying they will increase in size, so provide them enough space in the pan.

frying gulab jamun balls

14. Keep stirring gently to fry them evenly. Since I used a flat pan, I tilted my pan slightly and fried to give them a even color.

stirring often while frying gulab jamun

15. When they turn golden, take them off the pan using a deep fry skimmer or a strainer. Drain them very well.

golden fried ghee gulab jamun

16. Add them directly to the hot sugar syrup. Do not dunk them with oil dripping. The sugar syrup must be hot, not very hot or steaming hot.

dunk gulab jamuns in sugar syrup

Garnish with chopped pistachios and serve after 3 hours.

gulab jamun recipe

Pic of soft gulab jamun after 5 hours of soaking.

soft gulab jamun

Filed Under: North Indian Vegetarian, Popular Indian recipes, Recipes, Recipes for kids, Sweet Recipes, Veg recipes

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About swasthi

I’m Swasthi shreekanth. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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Comments

  1. Rekha Sunkhara Chandan says

    December 24, 2018 at 11:57 am

    Hi, since you have suggested to use precise quantities, could you please define actual measurement of teaspoon and tablespoon you have used? As there are too many differing measures attributed to tsp and tbsp. Thanks

    Reply
    • swasthi says

      December 24, 2018 at 4:24 pm

      Hi Rekha,
      tsp is 5 ml, tbsp is 15 ml

      Reply
  2. Pooja says

    December 23, 2018 at 5:26 am

    My gulab jamuns turned out very good. Made your vanilla ice cream to go with it. Thank you so much for the recipes.

    Reply
    • swasthi says

      December 23, 2018 at 5:54 am

      Welcome Pooja
      So happy to know the recipes turned out good. Thanks for the comment.

      Reply
  3. Erinn says

    December 9, 2018 at 12:14 am

    Hahaha, I FAILED. Failed so hard. The texture was all wrong and it was very solid. My fault though, I forgot the pinch of baking soda and probably made the dough too sticky. Oh well, I’m glad I tried. I couldn’t afford cardamom so I combined an eighth of a teaspoon of nutmeg with an eighth of a teaspoon of cinnamon and it worked fine. Maybe one day, when I’m better at cooking, I’ll try it again! For those concerned about the cost of ghee before the start of the recipe, you can just use normal butter that you find at stores in the US. It’s all melted either way (I believe). Thank you for sharing this recipe, even though it didn’t work out for me.

    Reply
    • swasthi says

      December 10, 2018 at 6:11 am

      Hi Erinn
      So sorry to hear that. But the recipe will not work without baking soda. They will turn hard. It is normal for the dough to be very sticky but when you grease your fingers you will be able to make a ball. Yes give it another try but read the post completely before you attempt. Thanks for the comment.
      🙂

      Reply
  4. Erinn says

    December 8, 2018 at 4:46 pm

    One last question before I start today! 😀 to check the syrup, do you recommend I stick my finger into something i just boiled? Seems…painful. Is it not actually that hot?

    Reply
    • swasthi says

      December 10, 2018 at 6:12 am

      To check the syrup, just take a little in the spoon. Cool it slightly & check.

      Reply
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