Gulab jamun recipe with milk powder is a traditional Indian sweet treat consisting of soft, round dumplings made from milk powder. These dumplings are deep-fried and then soaked in a fragrant sugar syrup scented with rose water. Gulab jamun is characterized by its unique texture, with a crispy exterior and a soft, pillowy interior. It is commonly served warm and can be accompanied by various toppings such as chopped nuts or saffron.

Let’s indulge in the magnificent flavors of India with my comprehensive guide to perfect gulab jamun recipe with milk powder.

This beloved sweet treat, with a unity of crispy exteriors and softer, lighter interiors, has stolen hearts across the globe.

Whether you’re an experienced chef or a culinary amateur, this blog post will empower you with the knowledge and techniques to recreate mouthwatering gulab jamun recipe with milk powder that will be a sweet treat for your taste buds.

From selecting the finest milk powder to achieving the ideal consistency for the batter, we’ll delve into every aspect of crafting this delectable dessert.

Discover the secrets to creating evenly browned gulab jamun with milk powder that absorb the fragrant syrup seamlessly.

We’ll also explore creative variations and garnishing ideas to raise up your gulab jamun experience to culinary heights.

So, gather your ingredients, prepare your sweet tooth, and embark on a culinary adventure that will leave you craving for more!

Let’s unravel the secrets of perfect gulab jamun recipe with milk powder, one delectable bite at a time.

Is gulab jamun made from milk?

Gulab jamun is an iconic Indian sweet dish that has won hearts around the world with its delicious taste and unique texture. It is made from milk solids, which gives it a rich and creamy flavor.

The milk solids are combined with flour, baking powder, and other ingredients to form a dough, which is then shaped into small balls and deep-fried.

These fried balls are then soaked in a fragrant sugar syrup flavored with rose water and cardamom.

The result is a sweet treat that is soft, lighter, and bursting with flavor. Today we are going to try gulab jamun recipe with milk powder.

Gulab jamun is often served warm and can be garnished with chopped nuts or saffron for extra indulgence. It is a popular dessert for festivals, celebrations, and everyday indulgences alike.

How do I stop my gulab jamun from cracking?

Always use the right amount of milk powder. Too much milk powder can make the dough dry and easy to crack. Use the amount specified in the recipe and avoid adding extra.
Knead the dough properly. Kneading the dough helps to develop the gluten, which gives the gulab jamun its structure and prevents it from cracking. You should knead the dough for at least 5 minutes so that it becomes smooth and elastic.
Don’t overcook the gulab jamun. Overcooking the gulab jamun can make them dry and hard, which can lead to cracking. Fry the gulab jamun until they are golden brown, but not dark brown.
Soak the gulab jamun in the syrup immediately. Soaking the gulab jamun in the syrup helps to keep them moist and prevent them from drying out and cracking. Soak the gulab jamun in the syrup for at least 30 minutes before serving.

Why are my gulab jamuns not soaking syrup?

Syrup not thick enough: The syrup should be thick and slightly sticky to allow the gulab jamuns to absorb it properly. Cook the syrup until it reaches the desired consistency.
Excess moisture in gulab jamuns: Before soaking, ensure that the gulab jamuns are well-fried and have no excess moisture. Excess moisture in gulab jamuns can make the syrup diluted.
Soaking for insufficient time: Gulab jamuns need time to absorb the syrup. You need to soak them in the warm syrup for at least 30 minutes.
Insufficient syrup: Ensure that there is enough syrup to cover the gulab jamuns completely. Of course they would not soak the syrup up if it is not enough. Add more syrup if it is not covering gulab jamuns completely.
Cold syrup: The syrup should be warm when soaking the gulab jamuns. The warmth of syrup makes it easy to penetrate. Cold syrup will not penetrate the gulab jamuns as effectively.
Heavy and tightly-packed gulab jamuns: If the gulab jamun dough is too dense, it may prevent the syrup from soaking in. Ensure that the dough is well-kneaded and has the right consistency.

How do I prevent lumps in gulab jamun recipe with milk powder?

Use a whisk or electric mixer: Using a whisk or electric mixer help mixing up the milk and milk powder evenly, reducing the chances of lumps.
Mix until smooth: Continue mixing until the batter is smooth and free of any lumps. If any lumps do form, use a fork or spoon to break them up.
Let the batter rest: Allow the batter to rest for 15-20 minutes before frying. This gives the flour time to absorb the moisture and helps prevent lumps.

Ingredients: Gulab jamun recipe with milk powder

I have divided the ingredients in three parts which you need to recreate this gulab jamun recipe with milk powder:

Dry ingredients
Wet ingredients
Ingredients for the syrup

Dry Ingredients: gulab jamun recipe with milk powder

Milk powder: 250 grams
All-purpose flour: 1 cup
Baking soda: 1/2 teaspoon
Baking powder: 1 tsp
Semolina(sooji): 1/4 cup

Wet Ingredients: gulab jamun recipe with milk powder

Ghee or vegetable oil: 1 tbsp
Milk: 1/2 cup
Yogurt: 1/4 cup

For the Syrup: gulab jamun recipe with milk powder

Sugar: 1 cup
Water: 1/2 cup
Cardamom pods (optional): 2-3 pods

How to make Gulab Jamun with Milk Powder?

First, we would make sugar syrup for gulab jamuns. Put the pan over heat and add water sugar and cardamom pods.
Stir the mixture until sugar dissolves completely. Now turn the heat to low flame.
Now we would make gulab jamuns. In a large bowl, combine the milk powder, flour, softened ghee, sugar, baking powder, baking soda, and cardamom powder.
Now add the water gradually and knead until the dough becomes smooth and soft.
Soak a clean cloth in water and squeeze water. Cover the dough with that damp cloth and let it rest for 30 minutes.
Divide the dough into small balls and roll them out smoothly.
Now heat the oil or ghee (whatever you are using) in a deep fryer or kadhai to medium-high heat
Carefully drop the gulab jamun balls into the hot oil and fry until they turn golden brown on all sides.
Now drain the fried gulab jamuns on paper towels. Paper towels would absorb the extra oil.
Immediately drop the hot gulab jamuns into the warm sugar syrup.
Let the gulab jamuns soak in the syrup for at least 3o minutes or overnight before serving.

Final Words: Gulab Jamun Recipe with Milk Powder

Now experience the heavenly delights of homemade gulab jamuns with this simple and easy to follow recipe. From the soft and fluffy texture to the amazing sweetness of the sugar syrup, these melt-in-your-mouth treats are sure to become a cherished favorite.

Whether you’re a seasoned baker or a novice in the kitchen, this step-by-step guide to gulab jamun recipe with milk powder and expert hacks will empower you to create perfect gulab jamuns every time.

For any questions or queries regarding the recipe, please feel free to leave a comment below. I always love to connect with fellow food enthusiasts and help in any way I can.

For further inquiries or recipe requests, you can reach me through my email at shereenkhan@onlyasianfood.com.

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Share your thoughts and experiences after trying this gulab jamun recipe with milk powder. Leave a comment below to inspire other readers and please let me know how your gulab jamuns turned out. Your feedback is invaluable to me and helps me refine my recipes for the future.