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A plate of perfectly Gulab Jamun with Milk Powder soaked in sweet syrup, with one ball cut open to show its soft interior.

Soft Gulab Jamun (With Milk Powder)

Delicious and soft gulab jamun made with milk powder, cardamom, and saffron, soaked in aromatic sugar syrup.
5 from 1 vote
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Course: Dessert
Cuisine: Indian
Keyword: Diwali sweets recipe, Gulab Jamun, gulab jamun with milk powder, homemade gulab jamun recipe, Indian sweets
Prep Time: 30 minutes
Cook Time: 20 minutes
soak_time: 4 hours
Total Time: 4 hours 50 minutes
Servings: 25 Gulab Jamun
Calories: 140kcal
Cost: $8

Ingredients

For Gulab Jamun

  • 250 g milk powder High-fat milk powder such as Nido, works best for this recipe
  • 2 tablespoon all-purpose flour Maida
  • ¼ teaspoon baking soda Ensure the spoon is leveled
  • 2 tablespoon ghee Melted ghee
  • ½ cup + 3 tablespoon whole milk Add gradually 1 tablespoon at a time
  • Ghee or oil for deep frying Use a mix of ghee and oil for better flavor

For Sugar Syrup

  • 500 g granulated sugar
  • 500 ml water
  • 1 teaspoon lemon juice
  • 10-12 saffron strands Optional for color and flavor
  • ¼ teaspoon green cardamom powder Freshly ground for the best flavor
  • 1 tablespoon rose water For aroma

Instructions

  • Sift milk powder, flour, and baking soda into a large mixing bowl.
  • Add melted ghee and mix gently using your fingers until it resembles damp sand.
  • Gradually add milk, 1-2 tablespoons at a time, and combine until the dough is smooth.
  • Gently knead the dough until smooth, being careful not to overwork it. If the dough becomes too sticky, add a little more flour.
  • Grease your hands with ½ teaspoon ghee and divide the dough into 22-25 equal portions.
  • Roll each portion into a smooth ball, ensuring there are no cracks.
  • Place the balls on a plate and cover with cling film to prevent them from drying out.
  • In a wide pot, combine water and sugar to make the syrup. Heat on low-medium and stir until the sugar is dissolved. Do not allow the syrup to thicken.
  • Once the sugar dissolves, let the syrup simmer for 4-6 minutes, then turn off the heat. Stir in cardamom, saffron, lemon juice, and rose water. Keep the syrup warm.
  • Heat ghee and oil in a deep frying pot over low-medium heat. Ensure the oil is deep enough to submerge the gulab jamun.
  • Test the oil with a small piece of dough; it should rise gently without browning immediately. If it sizzles too much, lower the heat.
  • Gently add 6-8 balls at a time to the hot oil. Fry for 5-7 minutes, turning occasionally, until golden brown on all sides.
  • Using a slotted spoon, remove the fried gulab jamun and drain briefly on paper towels, then immediately place in the warm sugar syrup.
  • Repeat frying the remaining dough balls and soaking them in syrup. Once all balls are in the syrup, cover the pot and allow them to soak for 4-5 hours.
  • Once soaked, serve the gulab jamun warm, or store in the refrigerator for up to 20 days.

Notes

Gulab jamun is a beloved Indian dessert that gets its perfect soft texture when made with fresh ingredients and cooked at the right temperature.

Nutrition

Serving: 1g | Calories: 140kcal | Carbohydrates: 26g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 5mg | Sodium: 10mg | Potassium: 60mg | Sugar: 23g | Calcium: 30mg | Iron: 1.2mg