In this page I will share easy milk powder gulab jamun recipe. Here you can also watch a video that shows how to make gulab jamun with milk powder.
Gulab jamuns along with kheer are traditional and one of the most popular sweet dishes in India. They are soft and spongy milk based balls with melt in the mouth texture. These gulab jamuns are drenched in flavored sugar syrup, and are enjoyed hot or cold. They are sometimes served with rabadi and in summers hot gulab jamuns can be served with ice-creams.
Gulab jamun is traditionally made with khoya or mawa. If khoya is not available, it can be made with milk powder (milk extract/milk solids) with this easy milk powder gulab jamun recipe. Gulab jamuns come out soft and spongy with this recipe.
Watch the video of easy milk powder gulab jamun recipe.Â
Detailed recipe box that can be saved and printed is given at the bottom of this page.
In this easy milk powder gulab jamun recipe, I have used one cup milk powder. It yields 16 medium sized gulab jamuns. For testing you may half the quantity of ingredients. With one cup milk powder I have used one tablespoon all purpose flour (maida), a pinch of baking powder to soften the gulab jamuns further, and one table spoon ghee (rarefied butter). To make dough you will need some milk. I used four tablespoons of milk to make dough of perfect consistency. Add milk gradually till you get soft dough. The amount of milk needed may differ, so I suggest, you add milk one or two tablespoons at a time. Mix the dough gently so that there is still some air in the dough. We do not want tightly packed dough.
I have used cashewnut and pistachio filling in this recipe. Finely chop cashew nuts and pistachios. To make a compact filling add a small amount of gulab jamun dough and milk to these chopped nuts. You may skip this step if you want plain gulab jamuns.
                  Gulab jamun balls ready for frying
Take a small portion of dough and flatten it on your palm. Place some filling and close the sides. Make a smooth ball. If the ball has cracks, the jamun will break while frying. If you find that the ball doesn’t become smooth easily, that means the dough is hard. Add some more milk to soften the dough and then make the jamuns. Fry these balls on low heat till dark brown.
                  Gulab jamuns getting fried
Prepare sugar syrup. For 1 cup sugar, use half cup water. Add cardamom to the syrup. Also add a lemon wedge to this solution. Lemon prevents crystallization of sugar when the syrup is cooled. Cook on low flame till sugar dissolves. Syrup should be sticky but not of one thread consistency. We do not want very thick syrup. The gulab jamun will become very sweet in thick syrup.
Gently add fried gulab jamuns to warm syrup. Allow them to rest for at least 5 hours before eating; so that they absorb sugar syrup and become soft and juicy. They can be served hot or cold, though my personal preference is for hot gulab jamuns.
                   Gulab jamun is ready to be savoured
Other dessert recipes that can be made during celebrations and festivals are moong dal ki barfi and kalakand. Another dessert that is very easy to make and can never go wrong is bhappa doi – a popular Bengali sweet dish.
Easy milk powder gulab jamun recipe
To save and take print of the recipe, please click on printer symbol given in the recipe box.
| Servings | Prep Time |
| 16 pieces | 20 minutes |
| Cook Time | Passive Time |
| 20 minutes | 5 hours |
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Use this easy recipe to make soft milk powder gulab jamuns. These gulab jamuns can be stored in refrigerator for three to four days.
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- 1 cup powder milk/milk solids
- 1 tablespoon all purpose flour (maida)
- 1 pinch baking powder
- 1 tablespoon ghee (rarefied butter)
- 5 tablespoons milk
- 8 cashew nuts finely chopped
- 8 pistachios skinned and finely chopped
- oil for frying
- 1 cup sugar
- 1/2 cup water
- 5-6 pieces green cardamom
- 1 small lemon wedge
- In a mixing bowl, add milk powder, all purpose flour, and baking powder. Mix them well. Now add ghee. Mix it so that ghee is distributed evenly in the mixture.
- Now add two tablespoons milk to this mixture, and mix well. Gradually add milk, a tablespoon at a time, till a smooth dough is formed. Dough should not be very tight.
- To prepare filling, mix half of the chopped pistachios to cashew nut pieces. Also add crushed green cardamom seeds from one cardamom. Then add 2 teaspoon dough and a teaspoon milk to make compact filling for gulab jamuns. You can skip this step if you do not want to add filling to the gulab jamuns.
- Apply ghee on your palms. Divide dough into 16 equal portions. Take one portion, and flatten it on your palm. Place a small amount of filling at the centre, and close the edges. Make a smooth ball. There should be no cracks on the ball. Similarly make all the balls.
- Heat oil in a pan or kadai. Keep the flame low. When the oil is slightly hot, add one gulab jamun at a time. Do not fry more than four balls at a time. Gently swish oil over the balls initially. When they are slightly brown from one side turn them and fry from all the sides. Fry all the balls in this fashion.
- To prepare sugar syrup, place sugar in a pan. Add water, broken cardamom pods, and lemon wedge. Cook it on low to medium flame. Stir occasionally. When the sugar dissolves, check if the syrup has thickened a bit and become sticky. We do not want one thread consistency. We just want slightly thick and sticky syrup. When done, add gulab jamuns to the syrup and switch off the gas.
- Cover it and let the jamuns rest for at least 5 hours so that they absorb the syrup and become juicy. When ready, decorate with chopped pistachios and serve hot.
- Mix dough mixture gently so that there some air in the dough, and the dough does not become too tight.
- First make one gulab jamun and test fry it. There should be no cracks on the jamun. If it breaks on frying, it means the dough is very soft and add some more all purpose flour to the dough.
- Add gulab jamuns to hot sugar syrup.
- Store in refrigerator. Reheat it in microwave for few seconds before serving.
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