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Gulab Jamun Recipe – Soft with Milk Powder

Time and servings

Nutrition

Per pieces.

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About

Gulab Jamun is one of the most popular classical Indian sweet desserts made with milk solids or mawa. This soft and rich sweet melts instantly in the mouth after soaking in warm sugar syrup. The recipe uses milk powder to make instant mawa, which saves time while maintaining authentic taste. A mix of maida and baking powder adds a perfectly moist and fluffy texture. The fried jamoons absorb syrup evenly, turning glossy and soft inside. Each bite brings a smooth blend of sweetness and richness. Beginners can easily follow this recipe since it requires only minimal ingredients. Consistent frying and correct syrup temperature ensure flawless results. Finally, the aroma of cardamom and rose water enhances its festive charm. This milk powder-based version is quick to prepare yet delivers traditional results. The dough must be soft and smooth to shape uniform balls. Frying at medium heat ensures a golden brown colour and prevents cracking. Once soaked in warm syrup, the jamoons turn plump and juicy. The sugar syrup acts as a natural preservative and improves shelf life. Proper resting time helps the syrup infuse completely into each jamoon. You can serve it warm or chilled as per preference. It pairs beautifully with vanilla ice cream or rabri. Many festivals and celebrations remain incomplete without this dessert. Overall, it reflects India’s love for indulgent sweets.

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Ingredients

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for jamun:

  • ¾ cup (100 grams) milk powder, unsweetened
  • ½ cup (60 grams) maida / plain flour
  • ½ tsp baking powder
  • 2 tbsp ghee / clarified butter
  • milk (for kneading)
  • ghee or oil (for frying)

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for sugar syrup:

  • 2 cup sugar
  • 2 cup water
  • 2 cardamom
  • ¼ tsp saffron / kesar
  • 1 tsp lemon juice
  • 1 tsp rose water

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Instructions

  1. firstly, in a large bowl take ¾ cup milk powder, ½ cup maida and ½ tsp baking powder.
  2. mix well, homemade gulab jamun mix is ready.
  3. now add 2 tbsp ghee and mix well making the flour moist.
  4. further, add milk as required start to combine.
  5. combine well forming a soft dough. do not knead the dough.
  6. cover and rest for 10 minutes.
  7. meanwhile, prepare the sugar syrup by taking 2 cup sugar, 2 cup water, 2 cardamom and ¼ tsp saffron.
  8. mix well and boil for 5 minutes or until the sugar syrup turns sticky. do not attain any string consistency.
  9. turn off the flame and add 1 tsp lemon juice and 1 tsp rose water. lemon juice is added to prevent sugar syrup from crystallizing.
  10. cover and keep the sugar syrup aside.
  11. after 10 minutes or resting the dough, start to prepare small ball sized jamuns.
  12. make sure there are no cracks in the jamun. if there are cracks then there are high chances for jamuns to break while frying.
  13. deep fry in medium hot oil or ghee. frying in ghee gives good flavour to jamuns.
  14. stir continuously and fry on low flame.
  15. fry until the jamuns turn golden brown.
  16. drain off and transfer the jamun into a hot sugar syrup.
  17. cover and rest for 2 hours or until jamuns absorb the sugar syrup and doubles in size.
  18. finally, enjoy gulab jamun with ice cream or as it is.

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Step-by-step

1
Firstly, in a large bowl, take ¾ cup milk powder, ½ cup maida, and ½ tsp baking powder.
2
Mix well, the homemade gulab jamun mix is ready.
3
Now add 2 tbsp ghee and mix well, making the flour moist.
4
Further, add milk as required and start to combine.
5
Combine well, forming a soft dough. Do not knead the dough.
6
Cover and rest for 10 minutes.
7
Meanwhile, prepare the sugar syrup by taking 2 cups of sugar, 2 cups of water, 2 cardamoms, and ¼ tsp saffron.
8
Mix well and boil for 5 minutes or until the sugar syrup turns sticky. Do not attain any string consistency.
9
Turn off the flame and add 1 tsp lemon juice and 1 tsp rose water. Lemon juice is added to prevent sugar syrup from crystallising.
10
Cover and keep the sugar syrup aside.
11
After 10 minutes of resting the dough, start to prepare small ball-sized jamuns.
12
Make sure there are no cracks in the jamun. If there are cracks, then there is a high chance for jamuns to break while frying.
13
Deep fry in medium-hot oil or ghee. Frying in ghee gives a good flavour to jamuns.
14
Stir continuously and fry on a low flame.
15
Fry until the jamuns turn golden brown.
16
Drain off and transfer the jamun into a hot sugar syrup.
17
Cover and let rest for 2 hours, or until the jamuns have absorbed the sugar syrup and doubled in size.
18
Finally, enjoy Gulab Jamun with ice cream or on its own.how to make gulab jamun with milk powder

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Video

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Tips

Gulab Jamun, a premium festival dessert snack, is a soft, syrup-soaked sweet made with milk powder, maida, and sugar syrup. It is easy to prepare and delivers a rich, melt-in-mouth texture perfect for celebrations.
  1. Dough Mixture: Mix milk powder, maida, and baking powder with gentle hands. Keep the dough soft and smooth to avoid cracks while frying.
  2. Temperature: Fry at medium heat. Maintain consistent oil temperature for an even golden colour.
  3. Jamun Shape: Shape small balls without cracks. Grease palms lightly to prevent sticking.
  4. Syrup: Soak fried jamuns in warm, not hot, sugar syrup. This helps even absorption and perfect sweetness.
  5. Resting Time: Let the jamuns rest in syrup for at least two hours. They become softer and juicier with time.
  6. Balanced Sweetness: Add cardamom and rose water to the syrup. It enhances aroma and keeps the flavour light.
  7. Storage: Store in an airtight container. Refrigerate to increase shelf life and reheat before serving

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FAQ

The dough becomes too soft or wet when milk or ghee is added in excess. Adjust the consistency with a little maida before frying.
Use milk powder, maida, and baking powder in the correct ratio. Fry at medium heat and soak in warm syrup immediately after frying.
The dough is too dry or not kneaded enough. Add a few drops of milk and knead again until smooth.
Soak for at least two hours in warm syrup. This helps them absorb sweetness and turn juicy.
Yes, refrigerate them in syrup for up to five days. Reheat before serving for the best taste.

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Notes

  • Firstly, ensure you use good-quality milk powder, as it plays a vital role.
  • Also, do not replace the baking powder with baking soda. If you use soda, there is a chance of breaking while frying.
  • Additionally, fry on a low flame; otherwise, Jamun will remain raw from the inside.
  • Finally, the gulab jamun recipe tastes great when the jamuns are well-soaked and super soft.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/milk-powder-gulab-jamun-recipe/