Nectarous Gulab Jamun with Milk Powder

Nectarous Gulab Jamun with Milk Powder | Soft Gulab Jamun Recipe | How to make Gulab Jamun at Home with step by step instructions

Nectarous Gulab Jamun with Milk Powder | Soft Gulab Jamun Recipe | How to make Gulab Jamun at Home with step by step instructions.

Soft Gulab Jamun Recipe is a traditional Indian sweet bound to have its presence on  almost any cultural, traditional or social occasion. The Jamun or fried dumplings are made of Khoya or milk powder and all purpose flour. 

Nectarous Gulab Jamun with Milk Powder is a luscious dessert. The moment these are in your mouth , a nectar like taste looms over your palate. The best made Gulab Jamuns are those which are soft, supple and juicy.

Let’s make it!

Whenever I plan for a party, gulab Jamuns are a MUST on the menu. Some more traditional Indian desserts are

Gajar ka Halwa

Sabudana Kheer

Seviyan Kheer

Nowadays some fusion desserts are in trend using  Gulab Jamuns. Let’s keep this topic for later. To begin with let’s  get the basics clear first. 

Ingredients

Gulab Jamun

• Milk powder – Use a premium quality milk powder
• All purpose flour
• Baking soda
• Butter – Use unsalted butter
• Milk to form dough

Syrup

• Sugar
• Cardamom powder
• Rose water
• Saffron – Soak in lukewarm water
• Water

 
Nectarous Gulab Jamun with Milk Powder Video Recipe

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How to make Gulab Jamun at Home

with step by step instructions

Sugar Syrup

1. Take sugar and water in a saucepan and bring to gentle boil. Add saffron and cardamom powder. 

2. Let it simmer for a few minutes. Finally, switch off flame. There after, add rose water  to the syrup. Then, cover and keep aside.

Making Gulab Jamun

3. Firstly, in a wide pan, combine milk powder, all purpose flour, baking soda and butter.

4. Mix lightly. You will get a crumbly texture.

5. Then, pour milk, a teaspoon at a time , combine to make a dough.

6. Do not knead lest the Jamuns will turn out hard. if you get the right consistency in this step, success is all yours. 

 7. In the meanwhile, take oil in a kadai and heat  on medium to low flame. 
To continue, grease palms and make balls from the dough. Remember – the Jamun will swell upon absorbing the sugar syrup, so shape the Jamuns likewise. 
Make the Jamuns in batches. For the first batch, form 6-8 Jamuns. Roll them really well with your  palms to form smooth  Jamun.

8. Finally, gently slide one Jamun in the hot oil. If you hear the oil softly sizzling around the Jamun, you can proceed to slide the other Jamuns into the kadai.

9. Deep fry them on low to medium flame. Patience is required throughout this step. At first the Jamun will sink to the bottom, soon they will start to swell a bit and start floating and dancing in the oil. You can take a sigh of relief!   
10. Gently tap and turn the Jamuns so that they brown consistently all over.
When they are just brown enough,  take them out from the oil and keep aside for sometime. 

11. Proceed in the same way for the next batch.
12. When you are done with frying the gulag jamun balls, gently plunge these balls into the warm  sugar syrup. Keep them covered. Let the syrup seep into  Gulab Jamun. Keep them on really low flame for 5 minutes. Do not overheat otherwise the gulab jamuns will split.

13. Finally turn off flame and leave undisturbed for 3-4 hours. Serve and enjoy. 
 

Tips for Soft Gulab Jamun

Add only a pinch of baking soda.

To make really soft Gulab Jamuns, let the Jamun simmer in the syrup for 5 minutes .

Do not let them simmer more than that, they may just split or become overly soft.

Gulab Jamun can be stored in the refrigerator for 2 weeks or more. Warm them before consuming.

Do leave a feedback below in the COMMENTS SECTION or my FACEBOOK PAGE.

Recipe Card

Nectarous Gulab Jamun with Milk Powder

Gulab Jamun is a traditional Indian sweet bound to have its presence on  almost any cultural, traditional or social occasion.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

soaking time for gulab jamun 4 hours hrs

Course Dessert

Cuisine Indian

Servings 16 jamun

Equipment

• mixing bowl
• Kadai
• Saucepan

Ingredients

  

For Jamun

• 3 tbsp milk powder heaped
• 1 tbsp all-purpose flour heaped
• 1 pinch baking soda
• 1 tbsp butter melted
• 2 tbsp milk to form dough. Use as needed.

For Syrup

• 1 cup sugar
• 1.5 cup water
• 1 tsp cardamom powder
• 1 tbsp rose water.
• 5-7 strands saffron

Instructions

 

Sugar Syrup

• Take sugar and water in a saucepan and bring to gentle boil. Add saffron and cardamom powder.
• Let it simmer for a few minutes. Switch off flame.
• Add rose water to the syrup.
• Cover and keep aside.

Gulab Jamun

• In a wide pan, combine milk powder, all-purpose flour, baking soda and butter.
• Mix lightly. You will get a crumbly texture.
• Pour milk, a teaspoon at a time, combine to make a dough. Do not knead lest the Jamuns will turn out hard.
• In the mean while take oil in a kadai and heat on medium to low flame.
• To continue – Grease palms and make balls from the dough. Remember that the Jamuns will swell upon absorbing the sugar syrup, so shape the Jamuns likewise.
• Make the Jamuns in batches. For the first batch, form 6-8 Jamuns. Roll them really well with your palms to form smooth Jamuns.
• Gently slide one Jamun in the hot oil. If you hear the oil softly sizzling around the Jamun, you can proceed to slide the other Jamuns into the kadai.
• Deep fry them on low to medium flame. Patience is required throughout this step. At first the Jamuns will sink to the bottom, soon they will start to swell a bit and start floating.
• Gently tap and turn the Jamuns so that they brown consistently all over.
• When they are just brown enough, take them out from the oil and keep aside for some time.
• Proceed in the same way for the next batch.
• Gently plunge these Jamuns into the warm sugar syrup. Keep them covered. Let the syrup seep into Gulab Jamuns. Keep them on really low flame for 5 minutes. Do not overheat otherwise the gulab jamuns will start to split.
• Turn off flame and leave undisturbed for 3-4 hours.
• Serve and enjoy.
• Gulab jamuns can be stored in the refrigerator for 2 weeks or more. Warm them before consuming.

Notes

• Add just a pinch of baking soda.
• To make really soft Gulab Jamuns, let the jamuns simmer in the syrup for 5 minutes. Do not let the gulab jamun  simmer more than that, they may just split or become overly soft.

Keyword gulab jamun recipe, gulab jamuns, homemade gulab jamun, how to make gulab jamun, jamun

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