Binjal's VEG Kitchen

unforgettable vegetarian cooking journey

  • Home
  • Recipes
    • Appetizers & Snacks
    • Bread & Baking
    • Chutneys & Pickles
    • Desserts & Sweets
    • Fasting Recipes
    • Fusion International
    • Indian Breads
    • Kitchen Basics
    • Rice Dishes
    • Sabji & Curry
    • Salad & Raita
    • Streetfood & Chaat
    • Soup & Beverages
  • My Gallery
    • Food
    • Random
  • Contact
  • About Me
  • Disclosure

Milk powder Gulab Jamun

Milk powder Gulab Jamun

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.

Milk powder Gulab Jamun

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.

Milk powder Gulab Jamun

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.

Milk powder Gulab Jamun

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
• ½ cup Milk
• 2 tbsp Ghee
• Ghee/Oil For Frying

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

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 thumb 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
  • ½ cup Milk
  • 2 tbsp Ghee
  • Ghee/Oil For Frying
  • For sugar Syrup
  • 2 cup Sugar
  • 2 cup Water
  • 2-3 Cardamom Pods
  • ¼ tsp Saffron
  • 1 tbsp Kewra or Rose Water(opt.)
  • 1 tsp Lime Juice
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.
3.5.3251
Milk powder Gulab Jamun was last modified: October 14th, 2022 by Binjal's VEG Kitchen

Like this:

Like Loading...
10/14/2022   Binjal's VEG Kitchen
  Desserts & Sweets     appetizer, Diwali recipes, easy, eggless, fried, friendly, indian, kids friendly, sweet
  • Shakkarpara Recipe
  • Dahi Vada or Dahi Bhalla Recipe

3 Responses to “Milk powder Gulab Jamun”

  1. Gulab Jamun At Sheridan - Three | PSBDigital Gulab Jamun At Sheridan / 19 Feb 2020 11:31pm #

    […] which is milk diminished to the consistency of a delicate mixture. Present-day recipes call for dried powdered milk rather than Khoya. It is regularly embellished with dried nuts. For example, almonds and pistachio […]

    Loading...
  2. CJJ / 15 Feb 2020 6:24pm #

    HI BINJAL I WANT TO TRY THESE THEY LOOK SO DELICOUS THX FOR SHARING – I WANT TO KNOW DO WE ADD MELTED GHEE IN THE FLOUR AND ALSO A WARM MILK?

    THX CJ

    Loading...
    • Binjal's VEG Kitchen / 26 Feb 2020 12:08pm #

      yes! Thank you 🙂

      Loading...
Binjal's VEG Kitchen

binjalsvegkitchen

Avocado Matcha Ice Cream, super creamy and delicio Avocado Matcha Ice Cream, super creamy and delicious frozen treat for summer. This ice cream is super easy to make without any fuzz, it can be made in blender/mixer, just blend the few simple ingredients and froze it, your yummy super easy chilled frozen dessert is ready to enjoy.
Avocados aren’t just for salad or guacamole, they can also be used to make deliciously creamy desserts with simple ingredients, you can indulge in this rich, creamy sweet treat.
.

Recipe on my blog link in profile!
.
http://www.binjalsvegkitchen.com/avocado-matcha-ice-cream/
.
.
.
Achari Dahi Bhindi ‘Achari’ means pickling whi Achari Dahi Bhindi
‘Achari’ means pickling which is made using a mix of spices. So, we are using pickle masala in this recipe but very less which making this dish flavorful and unique.
There are of course regional variations of Achari dishes. And most popular vegetables are cauliflower, potatoes, okras, etc… yogurt and tomatoes are being added to Achari Sabji which give a double-tangy flavor to curry. It is also perked up with a wide assortment of seeds and spice powders, which give it a super peppy flavor and aroma too. 
.
.
Detailed recipe on my blog!
.
Google “binjalsvegkitchen Achari Dahi Bhindi”
.
Dahi Pudina Chutney or Yogurt Mint Dip - A refresh Dahi Pudina Chutney or Yogurt Mint Dip - A refreshing combination of yogurt & mint. It tastes refreshingly delicious and perfectly goes with grilled veggies, skewers, Pakoda, chips or salad dressing or as a condiment. 
.
.
Detailed recipe on my blog!
.
Veggie Burger is one of my favorite!! . Veggie Bur Veggie Burger is one of my favorite!!
. Veggie Burgers has everything what I want, healthy and tasty. Veggie Burger made with chickpeas/Garbanzo beans, multigrain flour and veggies like carrot,  bell pepper with nutty flavor. Satisfy your appetite with a great-taste and it’s easy to make and can be ready in less than 30 minutes. This meatless and eggless burgers are totally awesome. I think I’d rather have one than any cheeseburger at a restaurant.
.
.
Detailed recipe on my blog!
Google “binjalsvegkitchen Veggie Burger “
.
Load More... Follow on Instagram

Tags

appetizer baking beverage bread breakfast chaat chinese chutney curry dal dessert dip Diwali recipes drink easy eggless fasting festive flat bread fried fusion gluten free green healthy indian italian kids friendly lentil low fat mexican non fried no onilon no garlic one pot quick refreshment rice sabji salad shallow fry side dish Snack spread steamed sweet vegan

‹ › ×
    Copyright © 2015-2022 Binjal’s VEG Kitchen, Powered by Binjal’s VEG Kitchen Creative Commons License
    This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
     

    Loading Comments...
     

      %d bloggers like this: