Gulab Jamun Recipe using Milk powder

Gulab Jamun Recipe using Milk powder
Gulab Jamun Recipe using Milk powder

          This Gulab Jamun Recipe using Milk powder has been adapted from Manjula’s kitchen. please take a look at her video before you proceed.


Makes  around 35 to 40 jamuns
2 cup milk powder (240 ml cup)            
½ cup all-purpose flour / maida
3 tbsps unsalted butter at room temperature 
2 pinches of Baking soda
120 ml of milk (at room temperature, adjust slightly as needed while kneading, I just used little to make the dough right)
Ghee / oil for deep frying
For sugar syrup
2 ½ cups Sugar
2 cup water
½ tsp cardamom powder
Few drops of rose essence (optional)
few strands of saffron
1.   Sieve milk powder, flour and baking powder twice for uniform mixing
2.   Transfer the mix to a bowl, add butter and mix well. add few tbsps. of milk at one time and knead. Continue adding milk little by little to make a uniform, smooth and firm dough.
3.   add sugar and water in a wide utensil and bring it a boil
4.   add cardamom powder and then reduce the heat to low and continue to boil it reaches a 1 string consistency. set aside
5.   Divide the dough into 25 to 30 equal parts . roll them to smooth balls. they should be free from any cracks and lines else they do not look good and sometimes even they disintegrate while frying. if you feel they have cracks and cannot smoothen them, just sprinkle very little milk and roll the dough once more.
6.   heat oil or ghee in a deep fry pan. reduce the flame to medium,  fry these balls few at a time evenly till they turn golden. To get them evenly  browned, avoid crowding the balls in the fry pan.  I usually take a long stain less steel chop stick place it in the center of the fry pan and stir it around the pan without touching the jamuns. I do this few times for each batch. This way I feel they are beautifully fried evenly.
7.   drop these fried balls in the sugar syrup, let them soak for atleast 3 to 6 hrs. serve
* if any of the balls are cracked while frying, soak them separately else it will mess up the entire syrup like mine, you can see tiny pieces of mix in the syrup
*   Do not fry the balls in smoky hot ghee or oil, as it burns the balls and the inner part will not be cooked.

     * Always use enough oil or ghee to fry. The balls must be dunked in the oil  
        else they come out shapeless with uneven color

Share on Google+4Pin on Pinterest2Tweet about this on Twitter0Share on Facebook0


  1. says

    wow u guys r fabolous and these look just like the way i have had them. i seriously have to try making them again now<br /><br />wonderful job swasthi

Leave a Reply

Your email address will not be published.