gulab jamun recipe | gulab jamun with milk powder recipe

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gulab jamun recipe | gulab jamun with milk powder recipe with detailed photo and video recipe. basically, a sweet indian dessert recipe prepared with milk powder and sugar syrup. it is also served with vanilla ice cream which makes it cold and hot sweet dessert recipe.
gulab jamungulab jamun recipe | gulab jamun with milk powder recipe with step by step photo and video recipe. gulab jamoon is dessert recipe prepared from milk solids which is then dipped in hot sugar syrup. traditionally, it is prepared from milk khoya, however there are several other easy variations as well. one such variations is preparing with easily available milk powder. gulab jamun can also be prepared khoya and with instant gulab jamun mix too.

while i am not huge fan of sweet recipes, gulab jamun has always been my favourite dessert recipes. perhaps the soft and spongy sweet texture drives me crazy. i enjoy this recipe especially when served with vanilla ice cream slab. however, my husband loves simple gulab jamoon recipe without any cosmetics to it. also, gulab jamun recipe is my brother’s favourite dessert recipe. hence it was always prepared by mom and since i had serious love to this amazing recipe.

gulab jamun

furthermore, i want to share few trips and tricks for perfect round shaped soft gulab jamun recipe. firstly, milk powder to maida ratio is very important for gulab jamoon recipe. i have strictly followed 3:1 ratio of milk powder to maida. while creating balls if you find any cracks than add ½ tsp of maida to make a smooth batter and gulab jamun balls. secondly, gulab jamun should always be fried in low flame. otherwise, gulab jamoon would not get cooked at inside. lastly, immerse the fired gulab jamoon to hot sugar syrup for soft and juicy result.

finally, do visit my other indian sweet recipes collection. particularly, rasgulla, kaju katli, motichur ladoo, coconut burfi and dry fruits ladoo recipe. in addition, i request to visit my indian dessert recipe collection too. especially, mango mastani recipe, royal falooda, kesar pista kulfi, eggless chocolate mousse and rice kheer recipe.

gulab jamun recipe | gulab jamun with milk powder video recipe:

recipe card for gulab jamun recipe with milk powder:

4.6 from 12 reviews
gulab jamun recipe | gulab jamun with milk powder recipe
 
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Cook time
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easy gulab jamun recipe | gulab jamun with milk powder recipe
Author:
Recipe type: dessert
Cuisine: indian
Serves: 8 Servings
Ingredients
for sugar syrup:
  • 1 cup sugar
  • 1 cup water
  • 3 cardamom, powdered
  • 1 tbsp lemon juice
for gulab jamun:
  • 9 tbsp milk powder
  • 3½ tbsp maida / all-purpose flour / plain flour
  • 1 tbsp rava / semolina / sooji
  • pinch of baking soda
  • 1 tsp lemon juice
  • 1 tsp ghee / clarified butter
  • 4-5 tbsp milk, warm
Instructions ( 1 cup =255 ml)
sugar syrup recipe:
  1. firstly, in a wide pan take 1 cup of sugar.
  2. further, to that add 1 cup of water and get to a boil.
  3. then simmer for 4 minutes till the sugar syrup turns slightly sticky.
  4. now add cardamom powder.
  5. also add lemon juice to stop crystallization process.
  6. cover and keep aside.
gulab jamun recipe:
  1. firstly in a large mixing bowl take milk powder.
  2. further, to that add maida and rava.
  3. then add pinch of baking soda
  4. also add ghee, lemon juice and crumble well.
  5. slowly add milk little by little and knead well.
  6. knead to a smooth and soft dough.
  7. furthermore, make small balls greasing ghee to hands.
  8. make sure there are no cracks on balls. else there are chances for gulab jamun to break while frying.
  9. heat the ghee on low flame and when the ghee is moderately hot, fry the jamuns.
  10. fry the balls on low flame stirring in between.
  11. fry till the balls turns golden brown.
  12. immediately, drop the hot jamuns into hot sugar syrup.
  13. cover the lid and rest for 2 hours. flame should be turned off.
  14. finally, the jamuns have doubled in size.


how to make gulab jamun recipe with milk powder with step by step photo recipe:

sugar syrup recipe:

  1. firstly, in a wide pan take 1 cup of sugar.gulab jamun
  2. further, to that add 1 cup of water and get to a boil.gulab jamun
  3. then simmer for 4 minutes till the sugar syrup turns slightly sticky.gulab jamun
  4. now add cardamom powder.gulab jamun
  5. also add lemon juice to stop crystallization process.gulab jamun with milk powder
  6. cover and keep aside.gulab jamun with milk powder

gulab jamun recipe:

  1. firstly in a large mixing bowl take milk powder.gulab jamun with milk powder
  2. further, to that add maida and rava.gulab jamun
  3. then add pinch of baking sodagulab jamun
  4. also add ghee, lemon juice and crumble well.gulab jamun
  5. slowly add milk little by little and knead well.gulab jamun
  6. knead to a smooth and soft dough.gulab jamun
  7. furthermore, make small balls greasing ghee to hands.gulab jamun
  8. make sure there are no cracks on balls. else there are chances for gulab jamun to break while frying.gulab jamun
  9. heat the ghee on low flame and when the ghee is moderately hot, fry the jamuns.gulab jamun
  10. fry the balls on low flame stirring in between.gulab jamun
  11. fry till the balls turns golden brown. drain and keep aside.gulab jamun with milk powder
  12. immediately, drop the hot jamuns into hot sugar syrup. else jamuns wont absorb syrup, results to hard jamuns.gulab jamun with milk powder
  13. cover the lid and rest for 2 hours. flame should be turned off.gulab jamun with milk powder
  14. finally, the jamuns have doubled in size. serve warm with ice cream or cold.gulab jamun with milk powder


notes:

  • firstly, maida is binding agent so if the jamuns break while frying, add a tsp more maida and knead well.
  • furthermore, make sure to knead smooth adding milk little by little.
  • also, drop the hot jamuns into hot sugar syrup. else jamuns wont absorb syrup, results to hard jamuns.
  • finally, grease your hands with ghee to make crack free balls.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

71 COMMENTS

  1. Hello Hebbar’s Kitchen,
    First I would like to thank you for the great recipes on your webpage. I have used a fair bit of your recipes and my kids loved the food. I wish you would come out with a book. I also like it how the recipe videos pop up on the facebook page – its quite thought provoking to make something different ! So thanks again and keep up the good work. I would like to see more and more regional recipes – more healthy, more traditional, more Indian !
    I made gulab jamun and kaju barfi and some namkeen following your recipes. With gulab jamun – I fried them on high first and medium later – so the gulab jamun are not as soft but still quite good – my son loves them. For the next time I will cook them on low flame – can you pls tell me for approx. how many minutes we should fry ? Re Kaju Katli – it came out perfectly the first time but not the second and third – I made some mistake and sugar had crystalised – also it is very soft. Still great tasting. Any advise ?
    Again love love your website, cooking videos and how you make it look so simple which makes me think – hey I can do it ! Please keep up the good work !
    Best wishes

    • Thanks a lot for trying out my recipes…
      I will surely share more and more healthy and traditional Indian recipes…
      Also frying gulab jamun on low flame (approx 5-7 mins) is very important for soft gulab jamuns..
      consistency of sugar syrup plays a crucial role in perfect kaju katli.

  2. Not a good recipe…did not work well…used same proportions as mentioned..but dough was not that easy to smooth out….gulabjamun turned hard while frying and were not at all soft inside… Very disappointed…its always better to use original khoya… Than such fake recipes,

  3. I prepared the recipe and it tasted too good. Thanks a lot. But the dough was too sticky. So I tried harder to get the jamuns free from cracks. Any suggestions to improve this?

  4. Tried using your recipe but the jamuns turned out hard . I feel too much flour . My usual way of 7Tbspn milk powder to 1 tbspn flour n 1 tbspn rawa with a bit of thick curd yielded soft jamuns

  5. Hi ,
    This is Shubha, I Tried this recipe , it was awesome.thanks a lot .. Initially I struggled to get a crack free and smooth dough ,I did have cracks on the dough while it is made and also while making balls. I am lucky that jamun’s did not break when fried .Any tips to avoid cracks while preparing the Dough.

    Thanks very much

  6. One more i have tried with Mtr packet in that fr syrup nobody said to add lemon drops this is a quite new technique ? Will that lemon will make different taste? Without khoa will it be sweet?

    • adding lemon juice helps to stop sugar crystalization. the purpose is not for the taste and is done for any sugar syrup based sweets.

  7. Hi I have a doubt yaar after mixing whether dough needs to be stay for sometime like 10 to 15mins and one more doubt is after putting in syrup we have to take jamuns from syrup ?

    • keeping it for 10 15 mins would not harm it. but cover it with a moist cloth. you can keep the gulab jamun in sugar syrup.

  8. Tried these gulab jamuns today and they turned out perfect. My kids were so excited and helped me in making the balls! Super soft and tasty my 2.5 year old calls them Gulabo!

  9. I’m sorry to say this recepie of Gulab jam un was a fiasco. I’ve got a better recepie. But since many of ur tecepies turn out well I tght to try urs. But sorry.. it turned out hard . N yes my proportions were exactly as UVE mentioned.

    • the recipe of gulab jamun with milk powder yields a perfect soft jamun. i have even shown it in the video…. seems like you have knead dough for longer time, resulting in hard jamuns…

    • the proportion of milk powder and all purpose(maida) is very critical. If maida is more the gulab jamun would be hard. did you follow exactly the same proportion?

    • yeah definitely… i would recommend to fry in ghee as it adds more flavour to your jamuns.. however, you can also fry them in oil by just adding a tbsp of ghee to it.. this helps jamuns to not compromise in flavour…

  10. Nice recipe and a good alternative to the ready made dough which carries transfat. I tried it today. While the taste is good. I struggled to get the dough as smooth as yours. Infact mine never made it to be completely smooth. However it did not break while frying. But came out a bit hard and did not soak in the syrup (even after 2 hours). I have now set the syrup to boil in the hope that it will soak up better. I enjoy looking at your recipes. You make the whole process look very simple. Thank you for sharing them. It would help if the measures are in cup / ml sizes than tablespoons.

    • yeah you need to have soft dough .. else jamuns will not turn soft… i will make sure to share the measurements in cups.. (y)

  11. Can I use skim milk powder instead of regular milk powder? please let me know if Skim Milk powder is ok to use instead of Regular Milk Powder. Thanks.

  12. Thank you – this looks delicious and I will certainly give it a try! I have one question: in the video it looks like the sugar syrup is simmering when you add the fried jamuns into it. Should the syrup be actually simmering/boiling when the jamuns are added or should it merely be hot?

    • I had prepared sugar syrup before preparing jamuns.. and later just before dropping fried jamuns i got the sugar syrup to boil and turned off the flame…. its always nice to add hot fried jamuns to boiling sugar syrup.. so that jamuns will turn extra soft… and make sure to turn off the flame and rest for 2 hours covered…

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