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Gulab Jamun Recipe, How To Make Gulab Jamun- with Milk Powder

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Gulab jamun- An classic Indian dessert made with milk powder dumplings soaked in sugar syrup.

Gulab Jamun is a traditional and most popular Indian dessert.It is mostly made during festival and celebrations.
Traditionally it is made with paneer and khoya ,but this is a simplified version of making gulab jamun with the ingredients easily available at home.
I always make Gulab jamuns this way and they always turn out soft and delicious. I use milk powder ,Refined flour/ maida, sooji ,little ghee and soda to make the dough. The dough should be soft and kneaded well . If the dough is kneaded properly then only you will get soft and smooth gulab jamuns.
The sugar syrup should be slight sticky but not too thick else the gulab jamuns will not absorb the syrup. If the gulab jamuns will absorb the syrup properly then only they become soft and spongy. Add some cardamom powder and few strands of saffron in the syrup to add flavour.
After frying the gulab jamuns on medium to low heat till they turn nice and brown ,remove from the pan and let them cool down for 5 minutes and then only add in the hot sugar syrup.
Add the fried jamuns in the syrup ,cover the pan with a lid and simmer for 10 minutes. after that switch off the heat and let the jamuns rest in the syrup for minimum 4-5 hours for best results.
These Gulab  jamuns stay well at room temperature for 3-4 days then you can put in the refrigerator.
 milk powder gulab jamun recipe
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4 from 6 votes

Gulab Jamun Recipe with Milk Powder

Gulab jamun- An classic Indian dessert made with milk powder dumplings soaked in sugar syrup. 

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Desserts/Sweets/Mithai
Cuisine: Bengali Cuisine, North Indian Cuisine
Keyword: gulab jamun, milk powder, rasgulla
Servings: 10 person
Author: Anjana Chaturvedi

Ingredients

  • 1 cup Full fat milk powder
  • 1.5 tsp Refined Flour / Maida
  • 1 tsp Semolina / Sooji
  • 1 tsp Clarified Butter / Desi Ghee
  • 1/3 tsp Soda bi carbonate
  • 2 cup Sugar / Chini
  • Few Threads Saffron / Kesar
  • 4 Green Cardamom crushed

Instructions

  • Take sugar,saffron ,cardamom seeds and 2 cups of water in a pan,boil for 15 minutes on medium heat.till you feel the stickiness in the syrup.keep stirring
  • Now add 2 tsp of rose water in the syrup and keep aside.
  • Take milk powder,refined flour ,semolina ,soda and ghee in a deep plate and mix well ,add little water and mix and make a soft dough
  • Rub with your palm to smoothen the dough.
  • Now take a small portion from the mixture and make a smooth ball by rubing on your palm.
  • Make all balls from the mixture and keep aside(cover with a moist cloth)
  • Heat ghee or oil in a pan,when it become hot then lower the heat and slide the balls gently in the ghee.
  • Keep fryng and turning the sides on low heat till golden in colour.
  • Drain on a paper napkin and wait for 2 minutes.
  • Then add in the hot sugar syrup.
  • Now cover the sugar syrup pan and simmer for 8-10 minutes on low heat.
  • Serve after 3.4 hours so the gulab jamuns will absorb the syrup and become soft.
  • serving suggestions-serve warm or cold .or top with vanilla icecream

Notes

NOTE-
  1. You don’t need a thick sugar syrup for making Gulab Jamuns.
  2. The dough should be soft ,don’t make it dry.

Comments

  2. ZEE says

    Hi auntie ….I have made gulab jamuns a couple of times using other recipes but today i just made them using ur recipe..and they turned out absolutely perfect .thankss alot for this wonderful and perfect recipe.

  3. Anonymous says

    mam plz can u teach us how to make rasgulla in a pressure cooker. everybody in our house loves rasgulla but i am unable to make it though i have learnt it many times.

  11. Sumi says

    beautiful jamuns, looks just like made from a packet. Smooth and shiny.Will try this recipe sometime

  19. Meena says

    what do u know. just few mins bck was talking to a friend about gulab jamun and i always have prb with chashni

    u have made absolutely great jamuns