• Purely Home-made!

    Gulab Jamun Using Milk Powder | Easy Gulab Jamun Recipe




    Gulab Jamuns!!!!! who doesnt love it? Anyone would be a great fan of this yummilicious dessert. This is a very special rich Indian dessert, specially prepared during festive days and on any special occasions. Dumpling like balls are prepared with either milk solids, like Khoya or cottage cheese, or using milk powder and flour, then deep fried and dunked into cardamom flavored sugar syrup. The balls gets soaked in the sugar syrup well and becomes super soft and juicy. Every bite of this scrumptious dessert tastes so heavenly. After the balls soak well, they are served with some sugar syrup in small serving bowls. The preparation is quite tricky, sometimes there might be some difficulty in getting the perfect shaped balls when trying the gulab jamuns for the first time. The balls may either disintegrate in oil or crack open when frying or it might become too hard that they might not get soaked in the syrup. Remember, the correct temperature of the oil, the right amount of baking soda and the ratio of ingredients are the keys to make the perfect gulab jamuns. But after few failure attempts and by experimenting the ratio of ingredients, you can make really perfect gulab jamuns. When you make perfect gulab jamuns right from scratch your joy will be boundless right? and you can definitely brag about it too!! So why wait? Do try this easy to make gulab jamun and let me know your reviews.

    July 10was our blogger friend Vardhini's bday and we, a small group of blogger friends decided to celebrate it with a virtual party. Each one of us picked up some special recipe from her blog, and tried it and planned to post it on her special day, I chose this special gulab jamun recipe from her space to treat her, but I was not able to make it up on her birthday, so posting it today. Belated Birthday wishes Vardhini, hope you had a wonderful day and wishing you a wonderful year ahead. 




    INGREDIENTS 

    Makes 8 to 10 Gulab Jamuns
    Preparation Time - 15 minutes (plus an hour for soaking)
    1. Milk powder - Nearly 1 cup [weighed 100 grams (I used Amul milk powder)]
    2. Maida / All purpose flour - ¼ cup [Weighed 25 grams]
    3. Ghee - 1 tbsp 
    4. Baking soda - ¼ tsp 
    5. Milk -¼ cup [80 ml]
    6. Sugar - 1 cup [weighed 100 grams]
    7. Water - 1 cup [150 ml]
    8. Cardamom - 3 pods 
    9. Rose essence - 1 drop (optional)
    10. Oil - For deep frying 

    PREPARATION METHOD 

    • Take a bowl and mix maida, milk powder and baking soda, mix well and sieve to remove the lumps in it. 
    • Add ghee and mix well, once done, pour milk little by little and mix well and knead until it forms a soft sticky dough. 
    • Now pinch small portions and roll between your palms to make a ball. See that there are no big cracks. Set aside. (grease your palms with little ghee to avoid the dough from sticking to your hands)


    • Place a frying pan on flame and pour oil to deep fry the balls. 
    • Meanwhile to a saucepan add sugar, pour 200 ml of water, add crushed cardamom pods and stir well, place on low flame. Stir well until the sugar dissolves and the syrup thickens slightly, this may take 5  minutes. (no string consistencies needed). Then remove from flame and add a drop of rose essence, set aside. 
    • Now after the oil heats up, (oil should not be too hot), gently slide the prepared balls into it. See that you do not crowd the pan. And check that the flame is in low mode.

    • The balls will sink to the bottom and then it will gently rise up. Slowly turn each balls with a slotted spoon, at frequent intervals to make sure that the balls brown evenly. 
    • Remove balls from flame and place on a tissue paper to remove excess oil.

       
    • After the balls cool down, slide them into the prepared sugar syrup and set aside for an hour or until it softens up well. (see that the syrup is warm when you add the fried balls)

    • Serve!! (You can also top with some chopped nuts and serve)


    TIP 1: Never fry the balls in hot oil, the oil must not be too hot nor too low in temperature, a medium temperature will be the best. If you fry the gulab jamuns in hot oil the outer portion will brown soon, but the inner portion will remain uncooked. Also do not crowd the pan, fry them in batches. 

    TIP 2: See that you do not add too much of baking soda too. I have heard that adding too much of soda will make the break and disperse in oil when frying. 

    TIP 3: You can alter the size of the balls according to your wish. You can also make oval shaped gulab jamuns. 

    TIP 4: To make the jamuns more softer you can add a tsp of vinegar to the dough. 

    TIP 5: Smoothen/roll your balls well to make sure that they are bit firm and do not crack open easily, else these will easily crack open while frying.

     

    Soft, juicy, yummilicious gulab jamuns are now ready!! 




    Laxmi from Samayal Diary has awarded me the "Stylish blogger" title. Click here to know more!! Thanks a lot Laxmi.. I really feel so honored!!! 
    This award will definitely stay close to my heart.



    51 comments:

    1. Very tempting clicks & delicious gulab jamuns!

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    2. They were beautifully done divya... It is there in my wish list for a long time... hope to get time to prepare such beautiful looking jamuns... mouth watering...need some ice cream too.

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    3. beautiful clicks.can never say no to gulab jamun,love u r version

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    4. omg.... you have made it so perfectly... love the last click... sugar syrup pouring on jamun....superb...

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    5. OMG, so delicious looking !.... and the pics are very professional.... way to go habibi ! cheers

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    6. Wow, wow, wow, yummy jamuns, I love your clicks... so beautiful... congrats on your award and you really really deserve it...

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    7. wow! super yummy Jamuns.. super shots

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    8. Its one of my fav dessert but sad to say that I have never made it before. To find the time to make it has been not easy but after seeing your recipe, I must try. Thanks for the tips and I agree that too much of baking powder can crack the balls because I tried for another recipe and it did crack up.

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    9. you have done beautifully :) it is in my list for long time :) too good !

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    10. those gulab jamuns look soooo deliciuos..mouthwatering... really felt like getting one off teh screen.. bookmarking this.. lovely clicks..

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    11. hehee we both made same dish today with slight difference

      urs look too good

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    12. wow..wow...those juicy, cute & delicious jamuns are tempting me...stunning clicks there..loved it!
      Perfect award to u by Laxmi :)

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    13. Simply delicious and mouthwatering gulab jamuns using milk powder. Excellent preparation.
      Deepa

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    14. Perfectly made Gulab Jamuns, Divya!! Love to have this anytime. Beautiful pictures, as usual.. :)

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    15. Mouthwatering clicks. yummy Gulab jamuns

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    16. Very inviting and perfectly made gulab jamuns. Thank you for the wishes Divya :).

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    17. Wow wow..totally in love with the jamun's as well as the presentation..Sooper

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    18. wow! super yummy Jamuns.. super shots

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    19. OMG!! you r killing me divy... i can't take eyes from it... No words to wish u... rocking po....

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    20. wow awesome jamuns and superb looking clicks sis makes me drool :) you have got an apt award dear :) congrats

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    21. yummy jamuns...
      stunning clicks!!!!

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    22. Drool drool...we r fasting here dear...pls dont temp us with such wonderful clicks

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    23. Ohhhhh, how I adore these little balls. I fight with myself over whether to acquire a deep fryer though... It could be the absolute end of my waistline. But if I'm somewhere where they're already made, I can never resist.

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    24. Divya,I see gulab jamuns everywhere but this one really looks special and the bowls look so beautiful with the gold rim.

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    25. Completely drooling over these gulab jamuns!

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    26. I have also made gulab jamuns using milk powder...wow, totally loved its colour ans texture:) Well done:)
      www.merrytummy.blogspot.com

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    27. Looks perfect,mouthwatering here..love it

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    28. yummy jamuns came out so smooth for you dear.
      and am tired of praising ur photography ;) excellent again divy dear

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    29. wow!!they look so yummy & I am craving for this...

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    30. omg what a stunning clicks.... especially last two clicks are amazing....nice sweet treat

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    31. loved ur blog....cool...was waiting for amilkpowder gulab jamun recipe... now ill make some....
      even i author a blog its called---cookncackle.blogspot.in...do visit whn u hav time

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    32. tempting soft jamuns...lovely dear

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    33. Gorgeous clicks and tempting gulab jamuns.

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    34. gosh ! I can stare at ur pics forever !

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    35. hello, i followed your recipe exactly step by step by proper measurements my gulab jamuns were soft and spongy and delicious too, but all the jamuns had cracks they didn't turn out to be as good as yours mine were ugly what may be the reason? plus i didn't use full quantity of milk i left some when a ball was made

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      1. Hi there, good to know that your gulab jamuns where soft and tasty, but sorry about the cracks!! There are many reasons why the ball could have cracked. Basic reason for the balls to crack and disperse in oil is the amount of baking soda might have been too much. If so balls may crack and disperse in oil, but I guess your's just cracked so there might be other reasons too. Sometimes kneading a little more (not too much) will help you get smoother dough, also while rolling the balls check for crack if there are any, roll again and see that no big cracks. Temperature of the oil is also important here, If oil is not hot enough then the balls may crack. While frying, the balls should be handled with care, fry them in a low flame and turn them very gently. Next time try reducing the amount of baking soda, also check the oil temperature and see that your balls do not have big cracks before frying. Hope this will help you get perfectly shaped Gulab Jamuns!!

        Thanks for trying and do let me know if you have any more doubts!!

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    36. when i was making balls they were smooth no problem of cracks was there thats why i am curious to know that what actually went wrong plus my dough was not sticky at all i needed require any kind of oil to be applied on my palms to make the balls similarly oil temperature was mild not hot

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      1. I think then your problem is with the dough and the baking soda, next time, try adding a little more milk and also try reducing the baking soda hope this helps.

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    37. Great recipe, but I think you should put more ghee.
      I just tried this recipe, and they were not very soft at the end.
      I looked at other recipes online, and I think I should have added more ghee for softness.

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      1. Hi there, thanks for trying, actually mine came out super soft and I did not find any trouble. You can read the above comment she had followed the same recipe and got it soft but hers cracked, so it all depends on the ingredients you use, the way you knead. So am not sure what went wrong with yours!!

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    38. Hi Divya - I tried your recipe and gulab jamuns came out yummy. I substituted with self raising flour instead all purpose flour and didn't add baking soda. Secondly substituted with fresh cream or you can add thickened cream instead of milk and it comes out rich, soft and delicious.. other than these two changes I followed your recipe. Don't know many calories it is - Thanks a lot

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      1. Thanks for trying, yeah cream does make it softer will try the way you have mentioned too :) Thanks for the feedback and glad you liked it!! When taste matters i guess calories don't matter right ;)

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      2. Thanks for trying, yeah cream does make it softer will try the way you have mentioned too :) Thanks for the feedback and glad you liked it!! When taste matters i guess calories don't matter right ;)

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    39. Hi! I tried them....but thy were nt soft ...plz tell me y? Which ingrediant in excess cn make them hard? Sum ppl use egg as well.....cn egg is d reason??

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      1. Hi Emaan am not sure what must have gone wrong, everything matters here, baking soda, milk powder, the consistency of dough etc so not sure about why they turned out hard. and haven't tried with eggs may be you can try cream as the above user said. Hope your next try turns out good..

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    40. Hi, nice receipe! Thanx! I had cracks in mine. I made sure had enough milk and no cracks so it was not the problem. I think it's the baking soda that caused them. But still, it was really good and my friends enjoyed it a lot. Thanks again!

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      1. Hi, thanks a lot for trying, glad you & your friends enjoyed it :) But sorry about the cracks hope you get it right the next time!!

        Thanks for the comment too..

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    41. just tried it now i had to add more flour and milk powder to the mixture as the dough came out first to be very soft. it came out excellent then no cracks jus perfect thanks for your wonderful reciepe

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      1. Hi Jina :) Thanks for trying it out and letting me know how much you loved it!! So glad that your jamuns turned out perfect :)

        Thank you!!

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    42. Hi Divya.
      I tried this twice this week. 1st time, I used self raising flour so ignored the baking soda, and followed the measurements but there was excess milk. It came out HARD!
      Today I tried again. This time I studied your recipe and other recipe and it came out great!
      I still used self raising flour, but added the soda and slightly less than 1/4 tsp baking powder.
      This time, once milk is added to make the sticky dough, I again had left over milk. But I kept the dough for about 20 mins. Then the dough dried up and was smooth. I added more milk to make sure the dough was sticky again. I truly feel this is the reason why it came out nice! Used the ghee and rolled into small balls. And they were perfect.
      Thank you so much I really appreciate your effort in giving measurements in grams instead of cups. The only website that did that.....I searched all over! Bottom line, make sure your dough is sticky before frying, if dough is not moist and sticky add milk then apply ghee! Thanks again.

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      1. Hi Prem, Thank you so much for trying and reverting back your feedback. Your review and tips will be definitely useful for other people who try this recipe. Yes the dough will be bit sticky and it is also another hint to softness. Thanks for reading and analysing the recipe deeply, that's a secret to successful recipes. And thank you so much for the appreciations, feeling so much motivated :) Glad you liked the recipe and do keep visiting and supporting!! Thanks!!

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