gulab jamun
Desserts

Gulab Jamun (Fried Milk Balls in Aromatic Sugar Syrup)

Gulab Jamun is a classical Indian sweet recipe that you can find in every Indian wedding and mostly during festival time in India. Generally, it is made from khoya (dried whole milk which is made by boiling milk for a longer time in an open pan). But you can also make a recipe for gulab jamun with milk powder (without khoya) as well. So, people who are residing abroad and not able to find khoya can make this version very easily without it.

The word Gulab means Rose and Jamun is a type of black coloured berry fruit which is mostly available in India. Maybe because these black coloured balls we’re soaked in rose syrup during earlier times.

frying gulab jamun

Required Ingredients for Gulab Jamun

For making sugar syrup

Sugar – 1 1/2 cups

Green cardamoms – 4 – 5 nos

Water – 1 1/2 cups

Rose Water – few drops (optional)

For making gulab jamun without khoya

Milk powder – 1 cup

All-purpose flour or Maida – 1/4 cup

Baking Soda – a pinch

Oil – 1 teaspoon (or) ghee – 1/2 teaspoon

Curd or Yogurt – 1 to 2 tablespoons

For deep frying

Oil

How to Make Gulab Jamun recipe with Milk Powder?

For sugar syrup

  • Heat a pan and add water, sugar (after adding water, not directly), cardamom and rose water into it. Stir occasionally and let it boil till it becomes a thick syrup. You can check the consistency by taking syrup between your thumb and forefinger, stick the syrup in between them to find out its consistency. If a single small thread is formed, then it means your sugar the syrup is ready. Please note that always prepare sugar syrup when your gulab jamun is ready to fry because, sugar syrup dries out very quickly.

For making and frying balls

  • Mix milk powder, flour and baking soda in a bowl.
  • Add oil or ghee and curd or yoghurt into it. Add more yoghurt or curd, if the mixture is dried.
  • Mix it till it comes smooth and soft. Apply oil on your palm and make small even sized balls from the dough and cover all the balls with a kitchen towel.
  • Heat oil in a deep pan for frying and once the oil becomes medium hot, slow the flame and add one ball. The ball should slowly rise from the bottom to the top. If it’s not rising, oil is not hot enough or if it’s rising too quickly and becoming dark, then the oil is too hot. Adjust the flame accordingly.
  • When everything is perfect, you can add more than one ball at a time depending on the capacity of your pan.
  • Keep turning on the balls till it becomes brown.
  • Once the balls are turning golden brown, add them directly into the sugar syrup.
gulab jamun recipe

Tips

If you want to make your gulab jamun more appealing, garnish it with diced almonds, pistachios or saffron.

Frequently Asked Questions

Can we eat gulab jamun during fasting?

This recipe uses flour. It depends whether you eat flour during your fast or not.

Can we get gulab jamun mix? Which one is the best?

Yes, there are lots of gulab jamun mix available in the market. You can get it and follow the instructions on their packet to make gulab jamun. MTR Mix and Gits mix are perfect to choose from.

gulab jamun

Gulab Jamun with Milk Powder

Shikha
Instant recipe of gulab jamun; an Indian sweet made by frying milk balls and then soaking them into an aromatic sugar syrup.
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dessert
Cuisine Indian
Servings 6 people
Calories 485 kcal

Ingredients
  

For Sugar Syrup

  • 1.5 cups sugar
  • 4-5 nos green cardamoms
  • 1.5 cups water
  • few drops rose water (optional)

For making balls

  • 1 cup milk powder
  • 1/4 cup all purpose flour or maida
  • a pinch baking soda
  • 1 tsp oil (or 1/2 tsp ghee)
  • 1-2 tbsp yoghurt or curd (whisked)

For deep frying

  • oil

Instructions
 

For sugar syrup

  • Heat a pan and add water, sugar (after adding water, not directly), cardamom and rose water into it.
  • Stir occasionally and let it boil till it becomes a thick syrup. You can check the consistency by taking syrup between your thumb and forefinger, stick the syrup in between them to find out its consistency. If a single small thread is formed, then it means your sugar the syrup is ready. 

For making and frying balls

  • Mix milk powder, flour and baking soda in a bowl.
  • Add oil or ghee and curd or yoghurt into it. Add more yoghurt or curd, if the mixture is dried. Mix it till it comes smooth and soft.
  • Apply oil on your palm and make small even sized balls from the dough and cover all the balls with a kitchen towel.
  • Heat oil in a deep pan for frying and once the oil becomes medium hot, slow the flame and add one ball. The ball should slowly rise from the bottom to the top. If it’s not rising, oil is not hot enough or if it’s rising too quickly and becoming dark, then the oil is too hot. Adjust the flame accordingly.
  • When everything is perfect, you can add more than one ball at a time depending on the capacity of your pan.
  • Keep turning on the balls till it becomes brown.
  • Once the balls are turning golden brown, add them directly into the sugar syrup.

Notes

  • Always prepare sugar syrup when your gulab jamun is ready to fry because sugar syrup dries out very quickly.
  • If you want to make your gulab jamun more appealing, garnish it with diced almonds, pistachios or saffron.

Nutrition

Calories: 485kcalCarbohydrates: 71.7gProtein: 9gFat: 18.4gSaturated Fat: 0.9gCholesterol: 1mgSodium: 74mgPotassium: 99mgFiber: 0.2gSugar: 53.9gCalcium: 62mgIron: 1mg
Keyword gits gulab jamun, gulab jamun, gulab jamun mix, gulab jamun powder, indian sweets, milk powder, mtr gulab jamun, sweet, vegetarian, vrat recipe
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