Gulabjamun recipe with milk powder is a quick and easy way to prepare one of India’s most loved traditional sweets. Instead of using khoya, this version uses milk powder, making it more convenient while still delivering the same soft, juicy, melt-in-the-mouth texture. These deep-fried golden balls are soaked in aromatic sugar syrup flavored with cardamom, rose water, and saffron—perfect for festivals, celebrations, or anytime you’re craving a rich, indulgent dessert. Let’s learn how to make this classic Indian dessert step by step.
What is Gulabjamun ?
The name “Gulab Jamun” is derived from two words: Gulab means rose—referring to the rose-flavored sugar syrup—and Jamun is a dark purple fruit native to India, similar in shape and color to this sweet delicacy.
Gulab Jamun is a deep-fried dessert made from milk solids, which are later soaked in fragrant sugar syrup. While the traditional recipe uses khoya (mawa), a reduced milk product, the modern version often substitutes milk powder for convenience—without compromising on the taste or texture.
These soft and spongy sweet balls absorb the warm syrup, becoming irresistibly rich and flavorful. Often garnished with chopped nuts like pistachios or almonds, Gulab Jamun is served during festivals, weddings, or simply as a comforting sweet treat at home.
Loved across generations, this dessert holds a special place in Indian cuisine and continues to be a favorite for those with a sweet tooth.
Here’s a simple and delicious Gulabjamun recipe with milk powder that you can easily make at home.
Ingredients For Gulabjamun Recipe with Milk Powder
For the Jamuns (sweet balls):
- 1 cup milk powder
- 1/4 cup all-purpose flour (maida)
- 2 tablespoons semolina (sooji/rava)
- 1/4 teaspoon baking soda
- 2 tablespoons ghee
- 1/4 cup warm milk (adjust as needed to make dough)
- Ghee or oil (for deep frying)
For the Sugar Syrup:
- 1.5 cups sugar
- 1.5 cups water
- 3–4 cardamom pods (crushed)
- A few saffron strands (optional)
- 1 teaspoon rose water
- A few drops of lemon juice (to prevent crystallization)
How to Make Gulabjamun Recipe with Milk Powder
Step 1: Prepare the Sugar Syrup
- In a pan, combine sugar and water.
- Add crushed cardamom pods and saffron.
- Bring it to a boil, then simmer for 5–7 minutes.
- Add rose water and lemon juice, stir well, and turn off the heat.
- Keep the syrup warm.
Step 2: Make the Dough
- In a bowl, mix milk powder, maida, sooji, and baking soda.
- Add ghee and mix it with your fingers until crumbly.
- Gradually add warm milk to make a soft and slightly sticky dough.
- Let the dough rest for 10 minutes.
Step 3: Shape the Jamuns
- Grease your hands and divide the dough into small smooth balls.
- Ensure there are no cracks in the balls.
- Cover them with a damp cloth to prevent drying.
Step 4: Fry the Jamuns
- Heat ghee or oil on medium-low heat.
- Gently fry 4–5 jamuns at a time, stirring them continuously to get an even golden-brown color.
- Remove and drain on a tissue.
Step 5: Soak in Syrup
- Immediately place the hot jamuns into the warm sugar syrup.
- Let them soak for at least 1.5 to 2 hours.
- They will absorb the syrup and become soft and juicy.
Serving Suggestions For Gulabjamun Recipe With Milk Powder
Serve warm or at room temperature, garnished with chopped pistachios or almonds for an extra touch. This Gulabjamun recipe with milk powder is a delicious choice for Diwali, Eid, birthdays, or anytime you crave something sweet and indulgent.
Pro Tips for Gulabjamun Recipe with Milk Powder
1. Use warm milk, not hot or cold
Warm milk helps bind the dough properly. Too hot or cold milk can affect the texture of the jamuns.
2. Don’t over-knead the dough
Gently mix until everything comes together. Over-kneading can make the jamuns dense or hard.
3. Let the dough rest
Resting the dough for 10–15 minutes helps the semolina (sooji) absorb moisture, making the jamuns smoother.
4. Make crack-free balls
Roll the balls gently with greased hands. Cracks may cause the jamuns to break while frying.
5. Fry on low to medium heat
High heat will brown the outside too quickly, leaving the inside uncooked. Fry slowly for even cooking and color.
6. Soak while both are warm
For best absorption, add the hot jamuns to warm (not boiling) syrup. If either is cold, the jamuns won’t soak well.
7. Add lemon juice to syrup
A few drops prevent crystallization and keep the syrup smooth.
Frequently Asked Questions (FAQS)
Q1: Why is my Gulab Jamun not soaking syrup?
This usually happens if the syrup is too cold or thick, or if the jamuns are not hot when added. Also, frying on high heat can leave the insides uncooked, preventing absorption. Make sure both the syrup and jamuns are warm, the syrup is of thin consistency, and jamuns are fried evenly on low to medium heat.
Q2: What makes Gulab Jamun soft?
Using the right ratio of milk powder, maida, and baking soda, along with gentle mixing and resting the dough, helps make gulab jamun soft. Frying on low heat and soaking in warm syrup also contributes to a soft texture.
Q3: What is the ratio of sugar syrup for Gulab Jamun?
The ideal sugar-to-water ratio is 1:1, such as 1.5 cups sugar to 1.5 cups water. This creates a light syrup that the jamuns can easily absorb.
Q4: How to avoid cracks in Gulab Jamun?
To avoid cracks, make sure the dough is soft and slightly sticky. Don’t over-knead, and grease your hands while rolling. The surface of the balls should be smooth and crack-free before frying.
Q5:Why does Gulab Jamun become hard?
Hard gulab jamuns can result from over-kneading, adding too much flour, or frying at high heat. Not enough baking soda or skipping the resting time can also make them dense.
Q6: Do we fry Gulab Jamun in oil or ghee?
You can use either, but ghee is traditionally used and gives a richer flavor. If using oil, go for a neutral one like sunflower or vegetable oil.
Q7: Can we store Gulab Jamun without a fridge?
Gulab Jamun can be kept at room temperature for 1 day, but for longer storage (up to 5–6 days), it’s best to refrigerate them in an airtight container.
Q8: Is baking soda necessary for Gulab Jamun?
Yes, a small amount of baking soda is important. It helps the jamuns puff up and stay soft. Skipping it may lead to dense, flat jamuns.
Q9: How long to keep Gulab Jamun in syrup?
Let them soak for at least 1.5 to 2 hours. For best results, soak overnight so they fully absorb the syrup and become moist throughout.
Q10: Which flour is used for Gulab Jamun?
All-purpose flour (maida) is used along with milk powder. It helps bind the dough and gives the jamuns their soft yet firm structure.
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