Milk Powder Gulab Jamun, super easy to make with very few basic ingredients and milk powder. They are soft, juicy, melt in your mouth and irresistible. Gulab jamun is a dessert often eaten at festivals like Diwali, Eid, Holi etc. and birthdays or major celebrations such as marriages. There are various types of Gulab Jamun and every variety has a distinct taste and appearance, these are made with milk powder.

Powdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. It is best replacement for khoya, most of time khoya or mawa which is not easily available in outside India, also in some places of India.

Gulab jamun (also spelled gulaab jamun) is a milk-solid-based sweet from the Indian subcontinent, popular in India, Nepal (where it is known as Gulab jamun), Pakistan, the Maldives (where it is known as Gulaabujaanu), and Bangladesh (where it is known as Golap jam), as well as Myanmar. It is also common in Mauritius, Fiji, Malay Peninsula, and the Caribbean countries of Trinidad and Tobago, Guyana, Suriname. It is made mainly from milk solids, traditionally from Khoya, which is milk reduced to the consistency of a soft dough. Modern recipes call for dried/powdered milk instead of Khoya. It is often garnished with dried nuts such as almonds to enhance flavor.
Gulab jamun was first prepared in medieval India, derived from a fritter that Central Asian Turkic invaders brought to India. One theory claims that it was accidentally prepared by the Mughal emperor Shah Jahan’s personal chef.

The word “Gulab” is derived from the Persian words gol (flower) and āb (water), referring to the rose water-scented syrup. “Jamun” or “jaman” is the Hindustani word for Syzygium jambolanum, an Indian fruit with a similar size and shape, commonly known as black plum. Jamun is also defined as a fried delicacy in sugar syrup. The Arab dessert luqmat al-qadi is similar to gulab jamun, although it uses a different batter. According to the culinary historian Michael Krondl, both luqmat al-qadi and gulab jamun may have derived from a Persian dish, with rose water syrup being a common connection between the two.
There are very few people who don’t like Gulab Jamun, yes in my home my husband doesn’t like much. He loves Rasgulla, Rasmalai, but for me and my kids, we just love them. It is a perfect dessert for anytime celebrations or festival. This is the super easy gulab jamun recipe with milk powder.

Ingredients:
• 1 cup Full Cream Milk Powder
• ½ cup All Purpose Flour/Maida
• 1 tsp Baking Powder
• 5-6 tbsp Milk
• 2-3 tbsp Ghee
• Ghee/Oil For Frying

For sugar Syrup
• 1 cup Sugar
• 1 cup Water
• 2-3 Cardamom Pods
• ¼ tsp Saffron
• 1 tbsp Kewra or Rose Water(opt.)

Method:
1. In a mixing bowl add milk powder, all purpose flour, baking powder and ghee, mix it well and make the crumbly mixture.
2. Now, add milk little by little and make a smooth dough, do not knead too much.
3. Cover the dough bowl with lid and keep aside for 10-15 mins.

For sugar syrup
1. In a deep saucepan add sugar and water, mix it well with spoon till dissolve completely and the bring it to the boil.
2. Now, crush the cardamom pod in a mortar pastel and add into the mixture. Add saffron threads, lemon juice and cook the syrup till one thread consistency.
3. Take a little drop of syrup between your thump and finger, rub and pull the finger upward to check the consistency of syrup.
4. Now, add kewra water, mix it well and keep aside.

Process
1. Heat the ghee or oil in a deep kadhai/pan.
2. Take the prepared dough and make smooth jamun balls out of it. Make sure not any cracks on ball. surface. We can make 12-15 balls out of the dough mixture, but it depends on the ball size.
3. Now, fry the jamun balls in small-small batches until all sides become golden brown on medium flame.
4. Drain it and add into the warm sugar syrup. Cover the lid and let the jamun soak the syrup at least for 10-15 mins.

5. Milk powder Gulab jamun is ready to serve as a dessert or as a sweet dish with meal and enjoy.

Tips:
• Use only full fat milk cream, other wise jamun is not going to rise or soft.
• You can skip the kewra or rose water if you don’t have.
• Keep sugar syrup warm, add jamun only in warm syrup.
• Adding lemon juice is avoid syrup to be crystallizing.
• While making balls make sure there is not any crack on the ball surface, otherwise it can spoil or become hard while frying the jamun.

Milk powder Gulab Jamun

 

Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Milk Powder Gulab Jamun, super easy to make with very few basic ingredients and milk powder. They are soft, juicy, melt in your mouth and irresistible. Gulab jamun is a dessert often eaten at festivals like Diwali, Eid, Holi etc. and birthdays or major celebrations such as marriages. There are various types of Gulab jamun and every variety has a distinct taste and appearance, these are made with milk powder

Author: Binjal Pandya

Recipe type: Dessert

Cuisine: Indian

Serves: 10-15

Ingredients

• 1 cup Full Cream Milk Powder
• ½ cup All Purpose Flour/Maida
• 1 tsp Baking Powder
• 5-6 tbsp Milk
• 2-3 tbsp Ghee
• Ghee/Oil For Frying
• For sugar Syrup
• 1 cup Sugar
• 1 cup Water
• 2-3 Cardamom Pods
• ¼ tsp Saffron
• 1 tbsp Kewra or Rose Water(opt.)

Instructions

1. In a mixing bowl add milk powder, all purpose flour, baking powder and ghee, mix it well and make the crumbly mixture.
2. Now, add milk little by little and make a smooth dough, do not knead too much.
3. Cover the dough bowl with lid and keep aside for 10-15 mins.

For sugar syrup

1. In a deep saucepan add sugar and water, mix it well with spoon till dissolve completely and the bring it to the boil.
2. Now, crush the cardamom pod in a mortar pastel and add into the mixture. Add saffron threads, lemon juice and cook the syrup till one thread consistency.
3. Take a little drop of syrup between your thump and finger, rub and pull the finger upward to check the consistency of syrup.
4. Now, add kewra water, mix it well and keep aside.

Process

1. Heat the ghee or oil in a deep kadhai/pan.
2. Take the prepared dough and make smooth jamun balls out of it. Make sure not any cracks on ball. surface. We can make 12-15 balls out of the dough mixture, but it depends on the ball size.
3. Now, fry the jamun balls in small-small batches until all sides become golden brown on medium flame.
4. Drain it and add into the warm sugar syrup. Cover the lid and let the jamun soak the syrup at least for 10-15 mins.
5. Milk powder Gulab jamun is ready to serve as a dessert or as a sweet dish with meal and enjoy.

Notes

• Use only full fat milk cream, other wise jamun is not going to rise or soft.
• You can skip the kewra or rose water if you don’t have.
• Keep sugar syrup warm, add jamun only in warm syrup.
• Adding lemon juice is avoid syrup to be crystallizing.
• While making balls make sure there is not any crack on the ball surface, otherwise it can spoil or become hard while frying the jamun.

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