Gulab Jamun, a delicious milk based Indian Sweet ! It's traditionally made with khoya(milk solids) and today we're taking the shortcut and using milk powder to make this delicious sweet without compromising on taste !
Gulab Jamun and Murukku are the two must dishes that we made for Diwali while we grew up ! Without those two, Diwali seems incomplete in our home. I remember that on one diwali, due to some other outside chores Amma wasn't able to make Gulab jamun on the day before diwali. On Diwali day, i kept on pestering her and finally around 8 PM she made the gulab jamun. Still I can't imagine Diwali without Gulab jamun and make them on every diwali without fail.
Gulab Jamun with Milk Powder
Preparation Time : 10 mins+2 hrs soaking time | Cooking Time : 20 mins | Makes : 22 Jamuns
Recipe Category: Sweets | Recipe Cuisine: Indian
Recipe Category: Sweets | Recipe Cuisine: Indian
Ingredients
Milk Powder - 1 cup
Curd - 2 tbsp
Baking Soda - a fat pinch
Maida/All Purpose flour - 11/2 tbsp
Oil/ Ghee - 1 tbsp
Oil - for deep frying
For Sugar Syrup
Sugar - 1 1/4 cup
Water - 1 3/4 cup
Cardamon - 2
Saffron - few strands
Milk Powder - 1 cup
Curd - 2 tbsp
Baking Soda - a fat pinch
Maida/All Purpose flour - 11/2 tbsp
Oil/ Ghee - 1 tbsp
Oil - for deep frying
For Sugar Syrup
Sugar - 1 1/4 cup
Water - 1 3/4 cup
Cardamon - 2
Saffron - few strands
In a bowl, add milk powder, baking soda and all purpose flour , mix well till all ingredients incorporated well.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjumrbRFsMpgz0hN_H6DIz-Bc8gBqrEJJYc0KXQJGmSk-ARDI7ugeWoBKp_2abT_C_vCQegCxq4PbMERPJZaPV1DkSENlaflfcDJ7N1p4bcse2QgYv-l_-GpPopGY5EYJyhzvYceXPymkU_/s1600/MilkPowder_Jamun_1.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjumrbRFsMpgz0hN_H6DIz-Bc8gBqrEJJYc0KXQJGmSk-ARDI7ugeWoBKp_2abT_C_vCQegCxq4PbMERPJZaPV1DkSENlaflfcDJ7N1p4bcse2QgYv-l_-GpPopGY5EYJyhzvYceXPymkU_/s1600/MilkPowder_Jamun_1.jpg)
Add oil(1 tbsp) & curd into milk powder mixture, mix it well with your hands, then add enough water and make a smooth dough. Don't knead well, mix till all ingredients became single mass. Let it aside for 5 mins, then make small balls from the dough.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXR6eKSLTJysYX9ayP4W_Em7j9vdVvkGr4jpOBui7Y2hSTQHulIj_3nbzH_pzcy7FkGZVk2I7xFshlcJ1qmZgU-poqocJyANe6o7WoiL_rxgv2AEwmAlL2Bku0WzAMMuL0oQrY7PyineDc/s1600/MilkPowder_Jamun_2.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXR6eKSLTJysYX9ayP4W_Em7j9vdVvkGr4jpOBui7Y2hSTQHulIj_3nbzH_pzcy7FkGZVk2I7xFshlcJ1qmZgU-poqocJyANe6o7WoiL_rxgv2AEwmAlL2Bku0WzAMMuL0oQrY7PyineDc/s1600/MilkPowder_Jamun_2.jpg)
In the mean time, add sugar and water in a pan for making sugar syrup, let it bring to boil and then add crushed cardamom and saffron.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipzMU_ZCULIG7Ixbk-LsmVs5rJdAXQ57JhKdlno64DeqrztD-SXRP-qtpgOMpnJgAVgEPwbljaMbB3bmJxNodurC6wBmDVcdomsrUR_EfFtnXA314VwkNOE0zZq3zvOay_jQfPJHxhsQIf/s1600/MilkPowder_Jamun_3.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipzMU_ZCULIG7Ixbk-LsmVs5rJdAXQ57JhKdlno64DeqrztD-SXRP-qtpgOMpnJgAVgEPwbljaMbB3bmJxNodurC6wBmDVcdomsrUR_EfFtnXA314VwkNOE0zZq3zvOay_jQfPJHxhsQIf/s1600/MilkPowder_Jamun_3.jpg)
Let it boil for 5 mins and the syrup turns light yellow in color, switch off the flame and keep it aside. In another sauce pan, heat oil for deep frying jamun.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQYdb2WpXDmaKKK7u1HlKzWHEf27uB9D0MKSuq-TAvWakH_mx5snuCYh_-bxMdSuiB18VeezbQLfk2g9cIOfJJkK91U1fbz2WQ3HdsLWX8oWGZmLKk8DjQCP3CHw_H-ykHAM99EtcIFCxB/s1600/MilkPowder_Jamun_4.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQYdb2WpXDmaKKK7u1HlKzWHEf27uB9D0MKSuq-TAvWakH_mx5snuCYh_-bxMdSuiB18VeezbQLfk2g9cIOfJJkK91U1fbz2WQ3HdsLWX8oWGZmLKk8DjQCP3CHw_H-ykHAM99EtcIFCxB/s1600/MilkPowder_Jamun_4.jpg)
When the oil is medium heated (if you drop a piece of dough, it takes fews to come up), add the jamun and with laddle, rotate the jamun for even coloring.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpBLYPMvpUW5l8bb0H5vgv5_uO25U5FDRTQKf3J1HSCom3ELTv5_Iwsh0YZSgAviHGXVJWSTKZMTlTZ5XTuxzP6rCj2aT-21Ls0JrBQ3Hs8zPuHO3ifNVfEMcjidG7m2u7jHiNxiSsE7O6/s1600/MilkPowder_Jamun_5.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpBLYPMvpUW5l8bb0H5vgv5_uO25U5FDRTQKf3J1HSCom3ELTv5_Iwsh0YZSgAviHGXVJWSTKZMTlTZ5XTuxzP6rCj2aT-21Ls0JrBQ3Hs8zPuHO3ifNVfEMcjidG7m2u7jHiNxiSsE7O6/s1600/MilkPowder_Jamun_5.jpg)
Once the jamun is browned,drain the jamun from oil and place it on tissue paper, within few secs, transfer into sugar syrup. ![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjau_PvquhUF-JmXTSlZpijd1YqxJU7CqE9xuvnQrTLvHrrenGjJ7JiWFMjxwpDOe-T9i0kM_XDc9oE548AQ7-KAimIcs-mCaIWCO9ymJgnaYtEaJP2RCf26d6F-vdzwO-trNGrhcqm1oVX/s1600/MilkPowder_Jamun_6.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjau_PvquhUF-JmXTSlZpijd1YqxJU7CqE9xuvnQrTLvHrrenGjJ7JiWFMjxwpDOe-T9i0kM_XDc9oE548AQ7-KAimIcs-mCaIWCO9ymJgnaYtEaJP2RCf26d6F-vdzwO-trNGrhcqm1oVX/s1600/MilkPowder_Jamun_6.jpg)
Do the same for the remaining jamun and let it soak for at least 2 hrs. Tasty & soft jamun is ready.
Related : How to make Badam Katli
Notes:- Curd and baking soda is must for soft jamun.
- Both Jamun and Syrup should be warm,it helps jamun to absorb sugar syrup well.
- While make balls from the dough, dont give too much pressure, it will leads to hard jamun.
- The oil shouldn't be smoky at any time of cooking jamun.
- I have number setting in my stove top and i use 4 throughout the cooking process of jamun, that means in between low and medium.
- If the jamun becomes brown within a sec, it means your oil temperature is high, reduce it and proceed, Other wise the inside of the jamun will be raw.
- It takes minimum of 3- 4 mins to cook one batch of jamun.
- The cooking time varies depends on the size of the jamun.
- Rotating the jamun while cooking helps to get even coloring.
- Grease your hands with ghee or oil while rolling the balls.
Which milk powder you used?
ReplyDeleteI used everyday milk powder
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