Gulab Jamun recipe with milk powder, suji and maida

Gulab Jamun recipe with milk powder, suji and maida – This gulab jamun is easy to make, delicious, super soft & spongy perfect milk powder gulab jamun recipe.

Gulab jamun is the most popular North Indian sweet, originally a deep-fried khoya or mawa ball dunked or cooked in hot sugar syrup. However, I make my Gulab jamun with milk powder, followed by suji, maida, and baking soda. Fried in ghee and cooked in cardamom flavored sugar syrup. Neither I use Khoya/mawa nor any evaporated milk solids.

For making this gulab jamun, first I prepare a dough with milk powder, maida, suji/semolina, milk, ghee, elaichi powder, little sugar, and baking soda. Small lemon size balls are made from the dough and later deep fry in ghee or refined oil (vegetable oil) until getting a golden brown texture. Lastly, dunk or cook the fried balls into the cardamom-flavored hot sugar syrup or chaashni for a few minutes. Then give it 1 hr rest in sugar syrup to fully soak it in it which will make it soft and juicy.

It is easy to make at home to celebrate house parties like Birthdays, Potluck, Kitty Party, and Marriage anniversaries or to celebrate festivals like Holi, Rakshabandhan, Navratri, or, Diwali. This sweet is best served hot, all alone, or with a scoop of vanilla ice cream.

Several times I’ve wasted all the ingredients while preparing this gulab jamun at home. And lastly, I was able to prepare it correctly, so this post is a perfectly tasted recipe directly from my kitchen. So you can perfectly prepare it at home just by following my step-by-step instructions. This method is so easy, no matter whether you are a beginner or a bachelor

Why I made gulab jamun from milk powder?

3 reasons I used milk powder for making this sweet.

1.  Milk powder is easily available everywhere(especially in India)

2.  It is a very good substitute for khoya or mawa, and

3. For a very quick and instant result, milk powder made gulab jamun is best.

Here, all-purpose flour is used as a binder for making its dough (as milk powder can melts down in ghee and sugar if used all alone). Secondly, use suji and baking soda together which makes this sweet soft. Ghee gives the glaze to this sweet. Lastly, sugar makes it juicy, and gives it a rich color.

Gulab Jamun with milk powder, suji and maida  served in a white bowl

My tricks

firstly,  I put the semolina or suji or rava in water(at room temperature) for soaking the suji for 10 mins. This soaked suji is the key ingredient for making this super soft gulab jamun.

Secondly, after mixing all ingredients, when we get a sticky dough, just keep it aside for 10 mins (resting time) before making the balls to fry.

Lastly, after frying the balls, I boiled them in the sugar syrup.

Difference between Gulab Jamun and Bengali sweet Pantua

In Kolkata, we have a similar version of this sweet called Pantua. Whearas, gulab jamun is prepared with only khoya or mawa. However, pantua made by khoya and chenna (or coagulated milk) or even with paneer both but the taste-wise is quite similar to each other.

But as I don’t have any crush on pantua from my childhood so I don’t feel that huge love for gulab jamuns too. That doesn’t mean I don’t like it but I’m not a real gulab jamun lover (who dies for this sweet). So I’m going to dedicate this recipe to those Indian people who are truly dying for this sweet.

 You may like my other Indian sweet recipes

Sandesh recipe with Chenna /Paneer

Bengali chanar jilipi / Paneer jalebi recipe

Chandrapuli Sandesh /Bengali coconut sandesh recipe

Doodh peda / Milk pedha

Gajar ka halwa recipe

Rabri recipe (Bengali style)

Kalakand recipe (With Paneer)

Please let me know how this sweet worked at your home by leaving a comment in the comment section below.

How to make Gulab Jamun recipe (step by step with pictures)

Making dough of jamuns

  • Take 2 tablespoons Suji/Rava/Semolina in a bowl and soak it in 2 tablespoons of water (at room temperature) for 10 mins.

Soaking suji in water

  • Then in a mixing bowl, take 1/2 cup(≈ 62.5 grams) milk powder(Amul/every day), 3 tablespoons plain maida(All-purpose flour), 3/4 teaspoon sugar, 1/4 teaspoon cardamom powder(ground choti elaichi), a pinch(1/8 teaspoon) of baking soda, and lastly add 2 teaspoon ghee to it. Mix it together.

Addition of milk powder, plain flour, sugar, cardamom powder and baking soda

  • After 10 mins strain the excess water from the soaked suji or semolina and add the suji to the mixing bowl and mix it nicely with other ingredients.

Soaked suji is mixed with other ingredients kept in the mixing bowl

  • Now add 1+1/2 tablespoon milk to it and mix it well together. The dough is ready.

adding milk to make dough for gulab jamun recipe

  • This dough will be too sticky then, so cover it and leave it for 10 mins.

Sticky dough is ready for gulab jamun recipe

  • After 10 mins, grease your palm and fingers with a little oil or ghee (1 teaspoon) and start making medium lemon size balls from the dough. Keep it aside.

Making balls from the dough for gulab jamun recipe

How to fry gulab jamun

  • For frying heat a pan on medium flame with ghee and oil.
  • 1 cup= 250 ml oil(refined oil/any vegetable oil) and 1/4 cup= 4 tablespoon ghee should be used.
  • When the oil will be a little hot, slow down the heat to its low flame and add the balls to the oil.

In ghee frying gulab jamun balls

  • Fry the balls until it gets dark golden brown texture. As shown in the picture below.
  • Remove the fried balls from the pan with a perforated ladle and keep it aside.

Golden fried gulab jamun balls

Making sugar syrup or chaashni

  • Take a bowl with 1 cup of sugar (200 grams), 1+1/2 cup(≈ 375 ml) of water, and 3-4 cardamom(broken) to it.
  • Then place the bowl on a medium flame.

Sugar, water and cardamom for making sugar syrup

  • When the sugar completely melts down into the water, then boil the mixture for 3-4 mins.

Boiling sugar syrup for gulab jamun recipe

How to soak gulab jamun in sugar syrup

  • Then immediately, add the fried gulab jamuns to the boiling sugar syrup and cover the bowl with a lid.

Fried gulab jamun in boiling sugar syrup

  • Boil it on a medium flame for 10 mins.
  • After 10 mins leave it for at least 1 hour.
  • Let it completely cool down for getting the best result (more than 1 hr).

Soft Juicy Gulab Jamun

  • After 1 hr, Our sweet shop-style soft juicy gulab jamun will be ready.
  • You can garnish it with pistachios while serving.

Gulab Jamun recipe with milk powder, suji and maida

Recipe by Moumita PaulCourse: Desserts/SweetsCuisine: North IndianDifficulty: Easy
Servings

7-8

servings
Prep time

25

minutes
Cooking time

15

minutes
Calories

300

kcal
Total time

40

minutes

Gulab jamun is a deep-fried khoya or mawa ball dunked in hot cardamom-flavored sugar syrup make it soft & juicy and easily melts in the mouth. I made it with only 3 ingredients milk powder, suji, and maida. Easy to make at home to celebrate house parties like Birthdays, Potluck, Kitty party, and Marriage anniversaries or to celebrate the upcoming festival, Holi, Rakshabandhan, Navratri, or, Diwali.

Ingredients Of Gulab jamun

  • For Making Dough
  • 1/2 cup(≈ 62.5 grams or 8 tablespoons) Milk powder (Amul/Everyday)

  • 3 tablespoons Maida or All purpose flour

  • 2 tablespoons Suji or Rava or Semolina

  • 2 teaspoon Ghee

  • 1+1/2 tablespoons Milk (at room temperature)

  • 3/4 teaspoon Sugar

  • 1/4 teaspoon Cardamom Powder

  • 1 pinch of Baking Soda (1/8 teaspoon)

  • For Deep Frying
  • 1/4 cup of Ghee (1 cup= 4 tablespoons)

  • 1 cup(≈ 250 ml) Refined oil (vegetable oil)

  • For Making Sugar Syrup / Chaashni
  • 1 cup( ≈ 200 grams) Sugar

  • 1+1/2 cup(375 ml) of Water

  • 3-4 Green Cardamom/Choti Elaichi

  • Pistachios For Garnishing

How to make Milk powder gulab jaMun recipe

  • For making the dough first soak 2 tablespoons of Suji/Rava/Semolina (commonly used at home) in 2 tablespoons of water for 10 mins.
  • Then in a mixing bowl, take 1/2 cup(≈ 62.5 grams) milk powder(Amul/Nestle), 3 tablespoons maida or all-purpose flour, 3/4 teaspoon sugar, 1/4 teaspoon cardamom powder, a pinch(1/8 teaspoon) of baking soda, and lastly add 2 teaspoon ghee to it. Mix it together.
  • After 10 mins strain the excess water from the soaked suji or semolina and add the soaked suji to it the mixing bowl and mix it nicely.
  • Now add 1+1/2 tablespoon milk to it and mix it well together. The dough is ready.
  • This dough will be then sticky, so cover it and leave it for 10 mins.
  • After 10 mins of resting, grease your palm and fingers with a little oil or ghee(1 teaspoon) and start making medium lemon size balls from the dough. Keep it aside.
  • Then heat a pan on medium flame with ghee and oil.
  • 1 cup= 250 ml oil (refined oil/any vegetable oil) and 1/4 cup= 4 tablespoon ghee should be used.
  • When the oil will be a little hot, slow down the heat to its low flame and add the balls to the oil.
  • Fry the balls until it gets dark golden brown texture. As shown in the picture below.
  • Remove the fried gulab jamun balls from the pan with a perforated ladle.
  • For making sugar syrup, take a bowl with 1 cup of sugar(200 grams), 1+1/2 cup(≈ 375 ml) of water, and 3-4 cardamom(broken) to it.
  • Then place the bowl on a medium flame.
  • When the sugar completely melts down into the water, then boil the mixture for 3-4 mins.
  • Now add the fried jamuns to the boiling sugar syrup and cover the bowl with a lid.
  • Boil the gulab jamuns on a medium flame for 10 mins.
  • After 10 mins leave it for at least 1 hour.
  • Let it completely cool down for getting the best result (more than 1 hr).
  • After 1 hr, Our sweet shop-style milk powder gulab jamun will be ready.
  • You can garnish it with pistachios while serving.

Notes about this recipe

  • I have used Amulya dairy whitener(Amul milk powder), you can use other brands too like EveryDay dairy whitener(Nestle brand) or any other packer powdered milk available around. Even can use skimmed milk powder too.
  • Make sure, nicely remove the water from the soaked semolina, or else gulab jamuns might be broken while frying. However, do not use dry semolina in this recipe.
  • While frying these gulab jamuns, the oil should be mild hot (not too hot). And fry it on a low flame. Otherwise, the cover quickly gets brown in a few minutes but it will be uncooked from the inside.
  • After frying, keep it aside for at least 5 mins. And then add it to the sugar syrup. That will help it to retain its shape.
  • Store this sweet in refrigerator in a food graded container for 10- 15 days. To serve it hot, warm it in microwave oven for 2-3 mins or boil it on slow flame on gas stove.

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