Milk Powder Gulab Jamun

gulab jamun
Gulab Jamun is one of the most delectable Indian sweets made of khoya or mava. Khoya is similar to ricotta cheese and is also used in making desserts like kheer.  Today's Gulab Jamun recipe is using milk powder, which is quite easy.

Milk Powder - 1 cup
All Purpose Flour/Maida - 1/4 cup
Unsalted Butter - 3 tbsp
Yogurt/Curds - about 1/4 cup
Baking Soda - 1/4 tsp
Oil or Ghee/Clarified Butter

Sugar - 1 cup
Water - 1 1/2 cups
Lemon Juice - 1/2 tsp
Green Cardamom/Elaichi - 3 pods
Saffron/Kesar - few strands
Sliced Pistachios or Almonds - about 1 tsp

How to prepare Gulab Jamun:
  • In a mixing bowl, add milk powder, all purpose flour, softened or melted butter and baking soda. Mix well. Add yogurt little at a time and knead to a soft dough. Add more yogurt if required. Let the dough rest for 5 - 10 minutes.
  • Instead of butter, you can use ghee/clarified butter. And yogurt can be substituted with lukewarm milk too.
Gulab Jamun
  • Make small round balls (about 20) of the soft dough. Apply milk to your hands to smoothen the balls while rolling between your palms. Deep fry them in low to medium hot oil (or ghee) till the balls turn nice golden brown.  Frying will take about 3 - 4 minutes, depending on the size of the balls. Let the fried balls or Jamuns cool slightly.
  • Crush cardamom seeds and saffron in a mortar pestle to a fine powder.
  • Preparing the sugar syrup: Heat water and sugar in a thick bottom pan.  When it starts boiling add lemon juice, cardamom and/or saffron. Lemon juice is added so that sugar does not recrystallize after cooling.  
  • Generally, Gulab Jal or Rose Water is also added to flavour the sugar syrup. Add about 1/2 tsp rose water or few drops of rose essence if you like. Turn off the heat when sugar syrup turns sticky.
  • Add fried jamuns in hot sugar syrup and keep it covered for about an hour. Garnish with sliced pistachios.
Serve Gulab Jamuns warm or chilled with Vanilla ice cream.


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