Gulab Jamun Recipe | How to make Soft Gulab Mamun with Milk Powder in a detailed photo and video recipe. Perhaps one of the most popular Indian sweet recipes across India. It is one such dessert that is not only liked by all age groups but can also be attempted by all age groups. Traditionally the Gulab jamoon is made with store-bought pre-mix, but the same can be made by combining milk powder, plain flour, and baking powder.
Well, I have posted several types of gulab jamun recipe, which includes, khoya, semolina, and even bread-based. But nothing can replace traditional milk powder-based jamoons. The texture, color, and moistness you can get with milk powder are irreplaceable. basically, for a perfect and moist ball, there are 2 key things. The first one is the proportion of dry ingredients like milk powder, plain flour, and baking powder. The other one is the kneading which has to be smooth and crack-free. The latter can be easily controlled, but if the proportions are not correct, it may turn either hard or soft. hence if you follow this recipe post, I can assure you there is less chance of going wrong. I can easily claim it is fail-proof.
Furthermore, I would like to add more tips, suggestions, and variations to Gulab jamoon recipe. Firstly, as I was explaining kneading plays a critical role in this recipe. The kneading has to be soft and crack-free. Also while shaping the balls ensure that the surface is crack-free and smooth for a smooth and glossy finish. secondly, the sugar has to be of a sticky consistency and do not attempt to have 1 string or 2 strings. It has to be watery and sticky so that fried balls can be easily absorbed. Lastly, you need to take extra care while deep frying these balls. It has to be on low-medium flame and the balls must be continuously rotated. It should not stick to the bottom so you need to rotate it with oil or ghee non-stop.
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About Gulab Jamun:
It is one of the most popular classical Indian sweet dessert recipes made with milk solids or most commonly known as mawa or khoya. The Gulab Jamun recipe has evolved to have many variants which mainly differ with the type of key ingredients used for it. The other most common key ingredient used for this recipe is milk powder. Milk powder is used to make instant mawa and which is eventually used to make these fried jamoons.
This recipe is made using milk powder with a combination of maida and baking powder, which gives a perfectly moist and soft texture. Moreover, due to the minimal set of ingredients used in this recipe, any novice or beginner can make this recipe easily. In addition, due to the use of sugar syrup which acts as a preservative, the shelf life of this sweet dessert is high compared to other Indian sweets.
Why does this recipe work
Well, the name gulab jamoon is itself sufficient for its popularity. Yet there are certain key things that make this recipe a perfect dessert. To name a few –
- Shape and Texture – There is no denying that, the jamoons are super attractive. If not convinced, just look at the photos in this post. In addition, the moist and soft texture due to the sugar syrup is just icing on the cake.
- Cooking Steps – Generally, the assumption is that, any premium Indian dessert recipes are comparatively complicated to prepare. Yet there are few recipes as exceptions. One such premium dessert recipe is Gulab Jamun Recipe.
- Basic Ingredients – Typically all premium Indian sweets are made out of a complex combination of ingredients or niche ingredients. However, in this recipe, the soft jamoons are made out of milk solids or milk powder.
- Versatility – The biggest advantage of this recipe is the variations by which it can be served. It can be served chilled, warm, hot, or with other toppings. The popular toppings are vanilla ice cream or any type of creamy ice cream.
Chef Tips for Soft Gulab Jamun:
- Ingredients Quality – The quality of the milk powder or khoya is super important for this recipe. Fresh ingredients should help to get better texture and softness.
- Dough Kneading – Kneading can define the result of this recipe. The kneading should be done with the palm and not with fingers for gentle pressure. Knead it till it becomes lite sticky.
- Frying Temperature – Ghee or oil used for frying, should not be piping hot. It should be moderate in temperature so that it gets slowly and evenly.
- Shape & Size – Size matters. Small-sized balls are easy to shape without any cracks while frying. Particularly, if you are a beginner, start with a small size and increase it gradually.
- Sugar Syrup – The sugar syrup should not have even single thread consistency. It should be lite so that it can be easily absorbed.
- Overcrowding – Do not overcrowd while deep frying or soaking in sugar syrup. Give little space to these jamoons as they tend to increase in its size in each step.
- Practice – It is a simple and easy recipe, yet room for mistakes. I trust, each time you prepare, you would learn and rationalize from previous encounters.
What is Gulab Jamun?
It is a popular sweet Indian donut recipe made with milk solids or milk concentrate. The balls made from milk solids are deep fried in ghee which is later dipped in sugar syrup. Adding syrups helps to get a soft and moist texture.
Can I make Gulab Jamun without khoya?
Yes the traditional recipe is made out of khoya or mawa. However, the most common recipe uses milk powder, maida, and baking powder combination. It can also be made with rava, bread, and also wheat flour.
How do I know if the Gulab Jamun dough is the right consistency?
The dough for gulab jamun must be lite, smooth, and moderately sticky. You should be able to form the balls easily without any cracks in them. If it is dry, you can sprinkle some milk and knead it to smooth.
Why are my Gulab Jamuns turning hard?
It could be due to the fact that the dough was over-kneaded. You should be using your palm to knead it so that it becomes a little sticky. Also, if you over-fry these balls, it may turn hard. Ideally, you need to fry these till golden brown to keep them lite.
Can I store Gulab Jamun for later consumption?
Yes certainly. These jamuns if soaked in sugar syrup, should have a good shelf life. Also, it is better to refrigerate it in an airtight container for preserving its freshness.
How is Gulab Jamun served?
The most common way to serve these jamoons are lukewarm. Moderate heat makes it soft and moist. It can also be topped with creamy vanilla ice cream for a more creamy taste.
Is Gulab Jamun a vegan dessert?
Well the traditional recipe is made with milk solids, and hence it is not a vegan-friendly recipe. However, it could be made vegan with dairy-free milk powder or plant-based khoya or mawa.
Can I reheat Gulab Jamun?
Yes these can be reheated in a microwave or in the oven. Warm syrup helps to make jamoon more soft and juicy. However, do not re-boil the syrup as it may break or turn hard.
Recipe card for Gulab Jamun:
Gulab Jamun Recipe | Soft Gulab Mamun with Milk Powder
- ¾ cup (100 grams) milk powder, unsweetened
- ½ cup (60 grams) maida / plain flour
- ½ tsp baking powder
- 2 tbsp ghee / clarified butter
- milk, for kneading
- ghee or oil, for frying
for sugar syrup:
- 2 cup sugar
- 2 cup water
- 2 cardamom
- ¼ tsp saffron / kesar
- 1 tsp lemon juice
- 1 tsp rose water
- firstly, in a large bowl take ¾ cup milk powder, ½ cup maida and ½ tsp baking powder.
- mix well, homemade gulab jamun mix is ready.
- now add 2 tbsp ghee and mix well making the flour moist.
- further, add milk as required start to combine.
- combine well forming a soft dough. do not knead the dough.
- cover and rest for 10 minutes.
- meanwhile, prepare the sugar syrup by taking 2 cup sugar, 2 cup water, 2 cardamom and ¼ tsp saffron.
- mix well and boil for 5 minutes or until the sugar syrup turns sticky. do not attain any string consistency.
- turn off the flame and add 1 tsp lemon juice and 1 tsp rose water. lemon juice is added to prevent sugar syrup from crystallizing.
- cover and keep the sugar syrup aside.
- after 10 minutes or resting the dough, start to prepare small ball sized jamuns.
- make sure there are no cracks in the jamun. if there are cracks then there are high chances for jamuns to break while frying.
- deep fry in medium hot oil or ghee. frying in ghee gives good flavour to jamuns.
- stir continuously and fry on low flame.
- fry until the jamuns turn golden brown.
- drain off and transfer the jamun into a hot sugar syrup.
- cover and rest for 2 hours or until jamuns absorb the sugar syrup and doubles in size.
- finally, enjoy gulab jamun with ice cream or as it is.
How to make Gulab Jamoon with step-by-step photos:
- Firstly, in a large bowl take ¾ cup milk powder, ½ cup maida, and ½ tsp baking powder.
- Mix well, homemade gulab jamun mix is ready.
- Now add 2 tbsp ghee and mix well making the flour moist.
- Further, add milk as required and start to combine.
- Combine well forming a soft dough. do not knead the dough.
- Cover and rest for 10 minutes.
- Meanwhile, prepare the sugar syrup by taking 2 cup sugar, 2 cup water, 2 cardamom, and ¼ tsp saffron.
- Mix well and boil for 5 minutes or until the sugar syrup turns sticky. Do not attain any string consistency.
- Turn off the flame and add 1 tsp lemon juice and 1 tsp rose water. Lemon juice is added to prevent sugar syrup from crystallizing.
- Cover and keep the sugar syrup aside.
- After 10 minutes of resting the dough, start to prepare small ball-sized jamuns.
- Make sure there are no cracks in the jamun. if there are cracks then there are high chances for jamuns to break while frying.
- Deep fry in medium hot oil or ghee. frying in ghee gives a good flavor to jamuns.
- Stir continuously and fry on low flame.
- Fry until the jamuns turn golden brown.
- Drain off and transfer the jamun into a hot sugar syrup.
- Cover and rest for 2 hours or until jamuns absorb the sugar syrup and double in size.
- Finally, enjoy gulab jamoon with ice cream or as it is.
- Firstly, make sure to use good quality milk powder, as it plays a vital role.
- Also, do not replace the baking powder with baking soda. if using soda then there are chances to break while frying.
- Additionally, fry on low flame else Jamun will remain raw from the inside.
- Finally, the gulab jamun recipe tastes great when the jamuns are well-soaked and super soft.