Easy recipe to make Gulab jamuns using milk powder at home
Luscious, soft, Gulab jamuns don’t really need any introduction! No Indian festival is complete without this delicious delight. This dessert is the life of all celebrations, from birthdays to marriage ceremonies.
Sinful, small fried balls of milk solids and dipped in caramelised sugar, Gulab jamuns are ubiquitous in India and have become an inseparable part of Indian lives.
The perfect Gulab jamun calls for meticulously measured ingredients and a practised technique. Homemade Gulab jamuns perfectly fried till it reaches that elusive rosy shade between gold and brown. Infused with rose-scented and cardamom-flavoured sugar syrup, this Jamun literally melts away as one bite’s into it. As such, the fluffy pillows of warm, syrup-laden dough are as deeply comforting as they are delicious — I could go on and on here.
Gulab Jamun is an irreplaceable part of the India culinary heritage. But history has it that Gulab Jamuns were first prepared in medieval India after it was derived from a fritter that Persian invaders brought to India. Another theory claims, that it was accidentally prepared by the Mughal emperor Shah Jahan’s Persian personal chef.
Having heard its fascinating history of this culinary gem, you are probably craving it too. Some prefer to have hot Gulab Jamun and served with ice-cream. No matter the variation in its servings the soul of Gulab Jamun remains the same. Let’s delve into the sweetness of this culinary masterpiece!
Though instant mixes are easily available to make this dessert, I attempted to make this from scratch using milk powder. Needless to say, it was as easy and the results were amazing. Here is my easy recipe to make Gulab Jamun using milk powder at home.
Serves: 20 – 30 jamuns
For the Jamuns
2 cups of milk powder
½ cup all-purpose flour
1/4 tsp baking soda
1 tbsp. ghee
1 tbsp. yoghurt
4-5 tbsp milk
Pinch of salt
Oil, for deep frying
For the syrup
2 cups of sugar
1 cup of water
3 green cardamom pods
1-2 drops of lemon juice, optional
½ tsp rose essence, optional
- To make the Jamun dough:
- In a bowl milk powder, all-purpose flour, salt and baking soda and mix well
- Add ghee or clarified butter to the mix and rub it well until the mixture is crumbly
- Now add the yoghurt and 1 tablespoon milk evenly over mixture and gently mix it.
- If required, add 1 tablespoon of milk at a time and mix lightly. The dough should be soft to touch and not sticky. Do not over mix or knead the mixture else the Jamun will turn dense and will not absorb sugar syrup properly
- Grease your palms with oil and divide mixture into marble-sized small portions. Ensure each ball is well rounded and crack free. If you see cracks, it means that the mixture is dry. Add a teaspoon of milk to the mixture, mix well and make balls. Please remember not to make very large balls as its size will increase to almost double after deep frying and soaking in sugar syrup
- To make the sugar syrup:
- Take sugar, cardamom pods, water and drops of lemon juice in a deep pot or pan. Add lemon juice as it prevents the syrup from solidifying when it cools and clears the syrup from any impurities found in sugar
- Heat it over medium flame and cook until it reaches 1/2 string consistency or turns little sticky while stirring occasionally in between. It will take around 8-10 minutes over medium flame to reach the required consistency. When the sugar syrup is ready, turn off the flame.
- Add saffron strands and rose essence in sugar syrup at this point. Set aside
- Frying the Jamuns:
- Heat the oil for deep frying in a deep pan over medium flame. When the oil is medium hot, pinch a small portion of the mixture and drop it into the hot oil, if it comes up immediately without changing its colour the oil is medium hot and ready
- If it comes up immediately and turns brown, the oil is too hot and needs to be cooled a bi If it doesn’t come up then the oil is not hot enough and needs to be heated a little bit more.
- Slowly drop 3-4 balls into the oil carefully ensuring you don’t splatter oil. Make sure you do not overcrowd to leave room for the balls to expand
- Stir gently with a slotted spoon and deep fry over low flame for approx. 3-4 minutes until it turns golden
- Transfer onto a kitchen napkin to absorb excess oil using a slotted spoon
- Heat the sugar syrup for 3-4 minutes and add deep fried jamuns in it. Keep the jamuns in syrup for at least 2 hours before serving to allow it to absorb the syrup properly. You will notice their increase in size as the syrup gets absorbed. Jamuns are ready for serving at this time. Refrigerate until ready to serve
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Have a good week.
Love & Hugs,