Gulab Jamun with milk powder is soft and melts in mouth Indian sweet. It is an easy and delicious dessert for parties and potlucks.
How to prepare gulab jamun with milk powder?
Gulab jamun with milk powder tastes soft, spongy, flavorful and delicious compared to the gulab jamun made using the store bought a mix. It is easy to make gulab jamuns at home but it is little bit tricky with the simple tips you can make delicious gulab jamuns at home, you have to measure the ingredients using the measuring cups exactly. I have tried the gulab jamun recipe using the milk powder for three times. The first time it was completely a mess. I added the extra amount of baking soda so the gulab jamuns didn’t hold the round shape when frying. The second time I soaked the gulab jamuns in a hot boiling sugar syrup and that time the taste was good but when I took the gulab jamuns after an hour from the sugar syrup it just breaks into a half. Third time with all the above experience it just turned out perfect.
Smart Cooking Tips:
Use measuring cups to measure the ingredients, milk powder, all purpose flour and baking soda measurement should be in the right amount.
While frying gulab jamuns the oil should be in a low to medium heat. If you fry over a high heat the gulab jamuns remain uncooked in the center.
Add milk little by little and knead lightly to a soft dough. If you knead too much the gulab jamuns would turn out rubbery.
Roll the gulab jamuns into smooth balls without leaving any cracks. The cracks in the gulab jamuns expand when frying and sometimes it just burst and spills hot oil out of the frying pan.
Avoid boiling the sugar syrup for a long time just boil until the syrup becomes slightly sticky and turn off the heat.
Soak gulab jamuns in the hot sugar syrup, not in the boiling very hot syrup or cold syrup. If you soak in the cold syrup the gulab jamuns won’t absorb the syrup. If you soak in the hot boiling the sugar syrup the gulab jamuns would break.
Soak gulab jamuns in the sugar syrup for at least a couple of hours before serving for a soft and delicious gulab jamuns.
Gulab Jamun with Milk Powder and Bisquick:
There are many varieties of gulab jamuns like sweet potato gulab jamuns and bread gulab jamuns but nothing beats the taste of traditional gulab jamuns made with milk powder. Bisquick is an alternative to the all-purpose flour and baking soda. It acts as a binding agent in the gulab jamuns. Gulab jamun with milk powder and bisquick also tastes just like the traditional ones.
Gulab Jamun is soft and melts in mouth sweet with milk powder. It is an easy and delicious sweet for parties and potlucks.
- 1 cup Milk Powder
- 6 tbsp All Purpose Flour (Maida)
- 1 pinch Baking Soda
- 1 tbsp Ghee
- 3 to 4 tbsp Milk (for kneading dough)
- 1.50 cup Sugar
- 2 cups Water
- 2 no Cardamoms
- 1 pinch Saffron (optional)
- 2 to 3 drops Lemon Juice
- 1 to 2 cup Oil (for frying gulab jamuns)
For Preparing Sugar Syrup: In a saucepan, add sugar, water, crushed cardamom, saffron, lemon juice and boil together until the sugar syrup becomes slightly sticky. Turn off the heat.
For Preparing Gulab Jamun: In a bowl, add milk powder, all purpose flour, baking soda and mix well.
Add ghee and mix well. Add milk little by little and knead a soft dough (do not over knead a dough).
Divide the dough into small portions and roll into the smooth small size balls without leaving any cracks. Gulab jamun expands in its size when frying and soaking in the hot sugar syrup.
Deep fry in the oil over a low to medium heat until golden brown and drain out the excess oil from the gulab jamuns.
Add to the hot sugar syrup immediately when the fried gulab jamun is still hot and soak for a couple of hours. Serve gulab jamun with a spoon full of sugar syrup.
How to serve gulab jamun?
You can serve gulab jamun warm or at room temperature. Hot gulab jamun with vanilla ice cream is a delicious combo.