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Gulab Jamun (with Milk Powder)

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Leena Kohli (@leenakohli)
5.0
From 1 rating
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. 

Prep Time
15min
Cook Time
30min
Total Time
45min
Gulab Jamun (with Milk Powder) recipe

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.

Nutrition (per serving)

Calories

164.4kcal (8.22%)

Protein

3.4g (6.88%)

Carbs

29.4g (10.68%)

Sugars

25.0g (50%)

Healthy Fat

1.0g

Unhealthy Fat

3.1g

% Daily Value based on a 2000 calorie diet

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.

FAQS

  1. What is the best way to store leftover Gulab Jamun?

    To store leftover Gulab Jamun, place them in an airtight container and keep them in the refrigerator. They can last for up to a week. For best results, reheat them gently in the microwave before serving to restore their softness.

  2. Can I make Gulab Jamun with alternative ingredients for a healthier version?

    Yes, you can make a healthier version of Gulab Jamun by substituting the cream with Greek yogurt or using low-fat milk powder. Additionally, consider using a sugar substitute like stevia or erythritol to reduce the sugar content.

  3. How do I ensure my Gulab Jamun dough does not crack while frying?

    To prevent your Gulab Jamun dough from cracking, make sure to knead it just enough to form a soft dough without over-kneading. Also, shape the balls gently and ensure there are no cracks on the surface before frying.

  4. What can I serve with Gulab Jamun for a complete dessert experience?

    Gulab Jamun pairs beautifully with a scoop of vanilla ice cream or a drizzle of warm khoya (reduced milk). You can also serve it with a side of fresh fruits or a sprinkle of chopped nuts for added texture.

  5. How long should I let Gulab Jamun soak in sugar syrup for the best flavor?

    For the best flavor, let the fried Gulab Jamun soak in the hot sugar syrup for at least an hour. This allows them to absorb the syrup and enhances their sweetness and texture.

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Leena Kohli

(@leenakohli)

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