chefadora
Gulab Jamun (with Milk Powder) recipe

Gulab Jamun (with Milk Powder)

by Leena Kohli (@leenakohli)
5.0
From 1 rating
Prep Time
15min
Cook Time
30min
Total Time
45min
IndianDessertVegetarian

Gulab jamun, the famous Indian dessert, can be easily prepared and enjoyed in various ways. Whether served hot or cold, this delicacy is perfect for every occasion, be it festivals, birthdays, or any joyous event and is cherished by people of all ages. 

Ingredients

16 Servings

For Sugar Syrup

  • 3cup
    Raw Sugar
  • 4cup
    Water
  • 10
    Green Cardamoms
  • 1tsp
    Lemon Juice (optional)

For Jamun

  • 1 1/2cup
    Milk Powder
  • 1/2cup
    Self-raising Flour
  • 150mL
    Cream
  • 2tbsp
    desiccated Coconut for garnishing (optional)
  • Oil for Frying

How to make Gulab Jamun (with Milk Powder)

For Sugar Syrup

  1. Mix sugar, water, and green cardamoms in a deep pan.

    Step 1.1: Mix sugar, water, and green cardamoms in a deep pan
    Step 1.2: Mix sugar, water, and green cardamoms in a deep pan

  2. Boil the syrup over high heat for 15 minutes until it turns sticky. It should not attain any string consistency.

    Step 1.1: Boil the syrup over high heat for 15 minutes until it turns sticky

  3. Turn off the heat and add lemon juice to prevent crystallisation.

  4. Cover the pan and set the sugar syrup aside.

For Jamun

  1. In a large bowl, combine milk powder and self-raising flour.

    Step 2.1: In a large bowl, combine milk powder and self-raising flour

  2. Add cream to the flour mixture gradually. Mix well to form a soft dough. Avoid over-kneading the dough.

    Step 2.1: Add cream to the flour mixture gradually
    Step 2.2: Add cream to the flour mixture gradually

  3. Cover the dough and let it rest for 8-10 minutes.

  4. Take small portions of the dough and shape them into small lemon-sized balls, ensuring there are no cracks.

    Step 2.1: Take small portions of the dough and shape them into small lemon-sized balls, ensuring there are no cracks
    Step 2.2: Take small portions of the dough and shape them into small lemon-sized balls, ensuring there are no cracks
    Step 2.3: Take small portions of the dough and shape them into small lemon-sized balls, ensuring there are no cracks

  5. Heat oil in a heavy-bottomed pan over medium-high heat.

  6. Add the dough balls to the hot oil and fry them on medium heat until golden-dark brown. Stir continuously for even frying.

    Step 2.1: Add the dough balls to the hot oil and fry them on medium heat until golden-dark brown
    Step 2.2: Add the dough balls to the hot oil and fry them on medium heat until golden-dark brown

  7. Use a slotted spoon to remove the fried balls from the oil and place them on a kitchen towel to absorb excess oil.

    Step 2.1: Use a slotted spoon to remove the fried balls from the oil and place them on a kitchen towel to absorb excess oil
    Step 2.2: Use a slotted spoon to remove the fried balls from the oil and place them on a kitchen towel to absorb excess oil

  8. Immediately put the fried balls into the hot sugar syrup and gently dip them with a spoon to coat them evenly.

    Step 2.1: Immediately put the fried balls into the hot sugar syrup and gently dip them with a spoon to coat them evenly

  9. Cover the pan and let the balls rest in the syrup for at least an hour to absorb the flavours.

    Step 2.1: Cover the pan and let the balls rest in the syrup for at least an hour to absorb the flavours

  10. Place the soft Gulab jamuns on a serving plate or in a bowl.

  11. Sprinkle desiccated coconut over the Gulab jamuns for garnishing.

    Step 2.1: Sprinkle desiccated coconut over the Gulab jamuns for garnishing

  12. Serve the Gulab jamuns hot or cold.

Tips & Tricks

  1. This recipe yields 16-20 gulab jamuns depending on the size of the balls made.

  2. For this recipe, I have used raw sugar but can substitute it with regular white sugar.

  3. Over-kneading the dough can result in hard Gulab Jamuns.

  4. Keep the oil temperature consistent while frying the Gulab Jamuns. Too hot oil can burn them quickly and may result in undercooked Jamuns. Maintain medium heat throughout the frying process.

  5. You can add a pinch of saffron strands or rose water to the sugar syrup for added aroma and taste.

  6. You can garnish the Gulab Jamun with chopped pistachios too.

Reviews

5.0
From 1 rating
e

el1995

The best gulab jamun recipe i have tried. Made it for a special family occasion, everyone loved it! Better than store-bought.

leenakohli's profile picture
instagram

Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

chefadora
© 2023 Chefadora Pty Ltd, All Rights Reserved