Gulab Jamun recipe (with milk powder) step by step

Making sweet shop-style soft juicy Gulab jamun recipe with milk powder, suji, and maida that easily melts in the mouth. No use of Khoya/mawa(evaporated dry milk solids). 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. Gulab jamoon is best served hot all alone and with a scoop of vanilla ice cream.

What is Gulab Jamun?

Gulab jamun is a deep-fried khoya or mawa ball dunked in hot cardamom-flavored sugar syrup which easily melts in the mouth. One of the most popular North Indian desserts easy to make at home. Hot gulab jamoon has a huge demand among North Indian people in restaurants or in occasions like Holi or Diwali. Basically, it is made of khoya/mawa(evaporated dry milk solids). However, my today’s version is a sweet shop-style soft juicy gulab jamun made with milk powder accompanied by suji, maida, milk, ghee, elaichi powder, little sugar, and baking soda. For your convenience, described this gulab jamun recipe step by step with pictures.

About this recipe

For making traditional gulab jamuns khoya/mawa and maida is used. Even sometimes it is prepared with khoya and Chenna(or coagulated milk). However, for a quick solution, simply prepare it from the store-bought instant gulab jamun mix, which is easily available in local Indian shops. Otherwise, make it with bread and sooji which is also popular in India. Or make it like me with store-bought milk powder. Simple!

Several times I’ve wasted all the ingredients while preparing 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. I hope, you can prepare super soft milk powder gulab jamuns 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 milk powder is used in making gulab jamun?

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, none other than milk powder that method can not be easy to follow especially for making in any festival(Holi, Raksha Bandhan, Diwali, or Navaratri) or house parties(Birthdays, kitty parties, Marriage Anniversary).

For making this gulab jamun, first, a dough is prepared by its all raw ingredients(milk powder, maida, suji/semolina, milk, ghee, elaichi powder, little sugar and baking soda). Then make some lemon size balls with it and later deep fry the balls in ghee or refined oil(vegetable oil). When all the fried balls are ready, remove them from the pan and remove their excess oil. After an interval, dunk these fried balls into the hot sugar syrup to boil it for a few minutes. Then give it to rest for 1 hr to fully soaked the sugar syrup and make it soft and juicy.

Though milk powder is the main ingredient of this gulab jamun recipe, it gives a similar taste to store-bought or sweet shops like khoya gulab jamuns. 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 to make these gulab jamuns soft. Ghee gives the glaze to this sweet. Lastly, sugar makes it juicy, and gives it rich color.

Gulab jamun recipe

I’ve used some tricks here, first 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, we get a sticky dough, just keep it aside for 10 mins(resting time). Then grease your fingers with little ghee and make gulab jamun balls out of it. Fry it until golden brown and at last, boiled the fried gulab jamuns into the sugar syrup.

Difference between Gulab Jamun and Pantua (Bengali sweet)

I’m not a huge fan of gulab jamun but I’ve seen many people who search for the hot gulab jamuns while enjoying the food at a party or celebration. In Kolkata, we have a similar version of this sweet called Pantera. Whearas, gulab jamun is prepared with only khoya or mawa. However, pantua made by khoya and chenna(paneer) but the taste-wise is quite similar to gulab jamuns.

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 gulab jamuns). So I’m going to dedicate this recipe to those Indians 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 (with step by step pictures)

Making dough

  • For making the dough of gulab jamun, First, soak the Suji/Rava/Semolina which is commonly used at home.
  • Take 2 tablespoons suji in a bowl and soak it in 2 tablespoons of water(at room temperature) for 10 mins.

Soaking suji in water to make soft gulab jamun

  • Then in a mixing bowl, take 1/2 cup(≈ 62.5 grams) milk powder(Amul/Everyday), 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.

Ingredients for making gulab jamun dough

  • 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

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

adding milk with dough ingredients

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

Sticky dough is ready

Making gulab jamun balls

  • After 10 mins, a soft dough will be ready.
  • Then grease your palm and fingers with a little oil or ghee(1 teaspoon) and start making medium lemon size balls from the dough.

Gulab jamun balls from the dough

Frying gulab jamun

  • For frying gulab jamun, 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.

frying gulab jamuns in ghee mixed oil

  • Fry the balls until it gets dark golden brown color. As shown in the picture below.
  • Remove the fried gulab jamun balls from the pan with a perforated ladle.

Fried gulab jamun balls are ready

Making sugar syrup

  • For making sugar syrup for gulab jamun, 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 water for 3-4 mins.

Boiling sugar syrup

Soaking gulab jamun in sugar syrup

  • Now 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 the gulab jamuns in 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).

Gulab jamun is ready after soaking sugar syrup

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

Gulab Jamun recipe (with milk powder) – step by step

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

sweet shop-style soft juicy Gulab jamun recipe with milk powder, suji, and maida that easily melts in the mouth. An Indian sweet dish 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

  • 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)

  • Pistachios For Garnishing

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

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

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

  • 1+1/2 cup(375 ml) of Water

  • 3-4 Green Cardamom/Elaichi

Instruction

  • Making dough
  • For making gulab jamun dough, first, soak the Suji/Rava/Semolina which is commonly used at home.
  • First, take 2 tablespoons suji in a bowl and soak it 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 gulab jamun dough is ready.
  • This dough will be sticky, cover it and leave it for 10 mins.
  • Make gulab jamun balls
  • After 10 mins of resting, the dough will be ready.
  • Then grease your palm and fingers with a little oil or ghee(1 teaspoon) and start making medium lemon size balls from the dough.
  • Fry gulab jamuns
  • For frying gulab jamun, 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 color. As shown in the picture below.
  • Remove the fried gulab jamun balls from the pan with a perforated ladle.
  • Make sugar syrup for this sweet
  • For making sugar syrup for gulab jamun, 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 water for 3-4 mins.
  • How to soak gulab Jamun in sugar syrup
  • Now add the fried gulab jamuns to the boiling sugar syrup and cover the bowl with a lid.
  • Boil the gulab jamun in 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 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 in oil or while dunked in sugar syrup. However, do not use dry semolina in this recipe.
  • After mixing all the ingredients, will get a sticky dough. Must leave it for 10 mins to correctly form the balls.
  • 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.

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