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You are here: Home / Desserts /Sweet dishes /Mithai / Gulab Jamun Recipe, How To Make Gulab Jamun- with Milk Powder

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

2012-03-07 by Anjana Chaturvedi 21 Comments

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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.

Looking for some delicious desserts to make then check-

  • Anjeer ki barfi
  • Instant Badam Halwa
  • Milk powder gulab jamun
  • Pineapple Sandesh
  • Coconut ladoo
  • Rasmalai
  • Lachcha Rabdi
 milk powder gulab jamun recipe
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Print Recipe
4.25 from 4 votes

Gulab Jamun Recipe with Milk Powder

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

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
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.

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  • Mango Vermicelli Halwa Recipe
  • Sattu ka Laddu Recipe, How To Make Sattu Ke Laddu
  • Pineapple Sandesh Recipe, How To Make Sandesh
  • Mawa Gujiya /Meethi GujiyaMawa Gujiya /Meethi Gujiya

Filed Under: Bengali Cuisine, Desserts /Sweet dishes /Mithai, Vrat ka khana/Food for fasting Tagged With: Desserts, Festive Food, gulab jamun, Indian desserts, Indian food, Indian recipes, Jain food, milk powder, rasgulla, sweet dish, sweets, vegetarian

« Rasila Karela ,Sweet and sour Bitter Gourd
Mawa Gujiya /Meethi Gujiya »

Comments

  1. Labeeba says

    2016-07-13 at

    Is t.s. Tea spoon or table spoon?

    Reply
    • anjanaskc says

      2016-07-14 at

      Its Teaspoon

      Reply
  2. ZEE says

    2014-05-05 at

    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.

    Reply
  3. Anonymous says

    2013-08-29 at

    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.

    Reply
  4. Lakshmi @Purevegetarian says

    2012-09-24 at

    Oh, gulab jamuns! I haven't made them for a long time. They look so good.

    Reply
  5. Anonymous says

    2012-03-09 at

    Very delicious gulab jamun. Thanks for linking my event.

    Cuisine Delights
    My First Event – "COLOURFUL HOLI".

    Reply
  6. Surabhi Nayak says

    2012-03-08 at

    Superb.. for Holi.
    Thanks linking it to Holi Hai 🙂
    Ongoing Event
    "HOLI HAI"
    "BEAT THE HEAT"

    Reply
  7. Rasi says

    2012-03-08 at

    have always made from the mix we get in stored.. now thanks to u know how to make at home!

    Ongoing Event: I'm a STAR

    Reply
  8. Sadaf Afshan says

    2012-03-07 at

    Your gulab jamuns are making me drool…perfect for holi. Happy holi.

    Reply
  9. Julie says

    2012-03-07 at

    What a perfection,yummy yum ..Happy Holi too!!
    Please link in your entries to EP Series-Cilantro /Cumin Event

    Erivum Puliyum

    Reply
  10. Sobha Shyam says

    2012-03-07 at

    perfect n yummy jamuns..

    Join the Just "4" Fun event 🙂

    Reply
  11. Sumi says

    2012-03-07 at

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

    Reply
  12. Loveforfood says

    2012-03-07 at

    A meal fit for a king!

    Reply
  13. Aarthi says

    2012-03-07 at

    Yummy Yummy…I Love this..

    Aarthi
    http://www.yummytummyaarthi.com/

    Reply
  14. Anu says

    2012-03-07 at

    Yum and delicious jamoons. Happy to follow you

    Reply
  15. Hema says

    2012-03-07 at

    Very tempting, looks so soft and juicy..

    Reply
  16. Rashida shaikh says

    2012-03-07 at

    Gulab jamun is looking delicious! I'm not very fond of gulab jamun, but do like to serve.

    Reply
  17. Vimitha Anand says

    2012-03-07 at

    Looks so soft and delicious dear… Perfectly done

    Reply
  18. Hamaree Rasoi says

    2012-03-07 at

    I can have 5-6 gulab jamuns at a one go. so soft and yummy looking jamuns

    Deepa
    Hamaree Rasoi

    Reply
  19. Meena says

    2012-03-07 at

    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

    Reply
  20. faseela says

    2012-03-07 at

    Super jamuns Dear…

    Reply

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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