Gulab jamun | how to make Gulab jamun with milk powder

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Gulab Jamun with Milk Powder | Easy Homemade Indian Sweet Recipe

Gulab Jamun is one of the most beloved Indian sweets, enjoyed across the country during festivals like Diwali, Navratri, Eid, and Holi. Whether it’s a wedding, birthday party, or festive gathering, these soft, juicy dumplings are a must-have dessert. Traditionally made with khoya, gulab jamun can also be prepared using milk powder, plain flour, and baking soda—resulting in a melt-in-the-mouth texture that’s just as indulgent. Soaked in aromatic sugar syrup infused with cardamom and rose water, this version is quick, beginner-friendly, and perfect for the festive season. Moist, glossy, and irresistibly sweet, gulab jamun with milk powder is a must-try treat this Diwali.

Milk powder Jamun:

Traditional milk powder-based Jamun gives the best texture, color, and moistness. If you follow the recipe to the dot, you will get fail-proof, tasty Jamun.

Key /tips for a perfect Milk powder Jamun:

• The amount of wet and dry ingredients
• Perfect gentle kneading - A smooth and crack-free dough
• The right temperature for frying Jamun
• Correct Sugar syrup (sticky) consistency

I prefer making my Gulab jamun in steps

1. Prepare the Jamun dough
2. Make sugar syrup
3. Making Jamun balls
4. Frying the Jamun

Things to note while kneading Jamun Dough:

Use the exact amount of dry ingredients and add the same amount of wet ingredients. Based on the milk powder, you might need a little extra amount of milk. Always add a few drops of extra milk at a time. Use only milk and avoid adding water.

Always gently knead the Jamun dough. Over-kneading dough results in dense Jamuns. Remember not to put pressure on the dough, as it makes hard gulab jamuns. Over-kneaded dense Jamuns won't absorb the sugar syrup and won't be moist.

Initially, the milk powder dough will be too sticky and will stick to your fingers. Just grease your fingers with a little ghee and make a ball.

The prepared final gulab jamun dough has to be soft and smooth without any cracks. The dough should not be dry or crumbly. If the dough is not right, the Jamun will have cracks, turn hard, and remain uncooked inside.

Making Jamun balls:

After proper kneading, always cover the Jamun dough with a damp cloth to prevent it from drying. It is important to give at least 10 minutes of resting time to the Jamun dough.

Always make Jamun balls with light hands, roll the dough to smooth,crack-free balls in between your palms. After making Jamun balls, always cover them till frying

Rich consistency Sugar syrup:

Sugar syrup is yet another key element for perfect Jamun. Always use an equal amount of water and sugar ratio. Sugar syrup for Jamun must be sticky.  Avoid cooking the syrup to a one-string consistency. If you cook sugar syrup to one string consistency, then Jamun won't soak well, so to fix that, add a little water and boil; adjust the sugar syrup consistency; Ensure the sugar syrup is sticky. If sugar syrup is below the sticky stage, then the Jamun will turn soggy, may break, and not remain firm in shape.

The right temperature oil for frying:

Before frying a batch of Jamun, always test the oil first. After the oil turns medium hot, pinch a small portion of the dough and drop it into the hot oil. If it starts floating upwards immediately without changing its color, the oil is at the right temperature and ready for deep frying. Add Jamun in batches and fry. Once you see the Jamun are turning firm, then reduce the flame to low and fry gently, stirring them until evenly golden. For the next batch, slightly increase the flame. Keep cooking the Jamun on low- medium flame. While frying Jamun, be sure not to crowd them. As we fry, they will increase in size, so provide enough space in the pan.

Oil shouldn't be:

If the Jamun starts floating upward immediately and turns brown, then the oil is too hot. We have to cool the oil, so turn off the stove for some time and heat again to the right temperature.

if the Jamun balls don’t come floating at all, then the oil is not hot enough and needs to be heated a little bit more.

Soaking the Jamun

After making all the Jamun. Turn on the stove and heat the sugar syrup. Always make sure Jamun's sugar syrup is warm. Avoid piping hot /very hot/ boiling hot syrup as Jamun may crack. If the syrup is cold, then the Jamun will not absorb the syrup. Soak the Jamun for at least 4 hours

After numerous trials and errors, I started making perfect Jamun, so I have documented a detailed recipe with all the tips for a perfect North Indian restaurant-and-sweet stalls style Gulab jamun. If I have missed anything, pls add it in notes. 

Can I double the recipe?

Yes, double all the ingredients but use a little less than 1/4 teaspoon baking soda, which will yield the best jamun texture.

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Kalakand

gulab jamun

Instant gulab jamun with milk powder

4.75 from 4 votes

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Ingredients

• Milk powder - 1/2 cup
• Maida - 2 tbsp
• Baking soda - 1/8 tsp
• Milk - 2 tbsp
• Thick Curd - 1/2 tsp
• ghee - 1 tbsp
• Sugar - 1 cup
• Water - 1 cup
• Cardamom powder - 1/2 tsp
• Saffron - pinch
• Oil/ghee - for deep frying

Instructions

• Take 1/2 cup milk powder, 2 tablespoons maida, and 1/8 teaspoon baking soda in a wide bowl
• Mix it well with your hands and make sure all the dry ingredients are combined well
• Add milk, ghee, and curd, and mix gently
• Avoid adding more milk. If required, add few drops (I just added the mentioned quantity). Initially, the mixture might look slightly sticky. Do not overmix or knead the mixture; just lightly mix it. Overly mixed Jamun turns dense and will not soak well in sugar syrup
• Cover the dough with a damp cloth and rest till we make the sugar syrup
• In a deep vessel, take 1 cup of sugar,  1/2 teaspoon of cardamom powder, and 1 cup of water, and mix well
• Turn on the stove to medium flame and cook for 7-9 minutes until the sugar syrup boils well. Sugar syrup turns slightly sticky. Turn off the stove before one string consistency
• Turn off the stove and move the pan aside
• Grease your palm with oil or ghee (I used ghee) and pinch a small portion of the dough
• Gently roll into a crack-free ball. If you feel the dough cracks, add a few drops of milk and gently knead (I didn’t add milk)
• Always make a smaller-sized ball, as the Jamun doubles its size after deep frying and soaking in sugar syrup
• After rolling all the Jamun, cover it with a damp  cloth
• In a wide, deep vessel, add oil or ghee and heat the oil on a medium flame
• When the oil is medium hot, pinch a small portion of the dough and drop it into the hot oil. If it starts floating upward immediately without changing its color, the oil is at the right temperature and ready for deep frying.
• Slowly drop 4-5 Jamun, or according to the size of the pan, from the sides of the pan
• Jamun starts floating without changing color
• Carefully  flip and cook evenly
• Cook till the Jamuns are deep-fried and turn golden brown
• Transfer them to an oil filter to absorb excess oil
• Maintain the oil temperature throughout the frying process by adjusting the flame between low- medium for even cooking
• As we fry the remaining batches, turn on the sugar syrup to the lowest flame and let it get warm. Make sure the sugar syrup is not boiling
• After the sugar syrup turns warm and add the deep-fried Jamun into the syrup and let it soak
• Gently add the syrup over all the Jamun to make sure all the Jamun are well soaked
• Add rose essence and mix gently
• Soak for at least 4 hours. After the Jamun is well soaked, it will increase its size. Serve it with carrot halwa or vanilla ice cream

Video

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Notes

1. To optimize the time, I first heated the oil deep during low flame and they started making Jamun. Make sure oil is not too hot also after rolling all the Jamun increase the flame to fry
2. Overcooked sugar syrup turns hard so watch out while making syrup. If you overcooked sugar syrup by mistake add little water and cook to get the right consistency
3. Do not over mix Jamun, it will turn dense and won't soak properly in the syrup
4. Always add the exact amount of baking soda. Excess soda will make the Jamun over crispy and less soda will make Jamun chewy
5. Add rose petal or rose essence to the syrup for extra flavor
6. When the oil is medium hot, pinch a small portion of the dough and drop it into the hot oil, if it starts floating upward immediately without changing its color the oil is at the right temperature and ready for deep frying
7. If the Jamun start floating upward immediately and turns brown then the oil is too hot. We have to cool the oil so turn off the stove for some time and heat again to the right temperature
8. if the Jamun doesn’t come floating at all then the oil is not hot enough and needs to be heated a little bit more.
9. While frying Jamun be sure not to crowd them. As we fry they will increase in size, so provide them enough space in the pan
10. Smooth and crack free kneading result in glossy Jamun
11. Always cook the Jamun on low - medium flame
12. Continuously rotate/flip the Jamun for even cooking
13. Avoid one string consistency. The syrup has to be watery for the Jamun to soak well
14. The amount of milk to use depends on the milk powder or mawa. You might need more milk while making the dough. Always adds milk in very few quantities (few drops)
15. We have to add milk and avoid water
16. Ensure the sugar syrup is sticky. If it is below the sticky stage then the Jamun will turn soggy, may break, and not remain firm in shape.
17. If you cook sugar syrup to one string consistency then Jamun won't soak well
18. Adding lemon juice is optional I have never added it and still, my Jamun turns good
19. Add rose essence after turning off the stove
20. Please note that this gulab jamun recipe may not work with low-fat milk powder.
21. I have used everyday regular milk powder from Nestle.
22. Avoid using a cast iron pot for the syrup. Most times the sugar syrup turns very thick & crystallizes after cooling down since it gets cooked even after turning off.
23. If you want to double recipe, double all the ingredients but use little less than 1/4 teaspoon baking soda that will yield in the best jamun texture.

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Ingredients:

Milk powder - 1/2 cup

Maida - 2 tbsp

Baking soda - 1/8 tsp

Milk - 2 tbsp

Thick Curd - 1/2 tsp

ghee - 1 tbsp

Sugar - 1 cup

Water - 1 cup

Cardamom powder - 1/2 tsp

Saffron - pinch

Oil/ghee - for deep frying

How to make the best Gulab jamun with step-by-step pictures:

• Take 1/2 cup milk powder, 2 tablespoons maida, and 1/8 teaspoon baking soda in a wide bowl

• Mix it well with your hands and make sure all the dry ingredients are combined well
• Add milk, ghee, and curd, and mix gently

• Avoid adding more milk. If required, add few drops (I just added the mentioned quantity). Initially, the mixture might look slightly sticky. Do not overmix or knead the mixture; just lightly mix it. Overly mixed Jamun turns dense and will not soak well in sugar syrup

• Cover the dough with a damp cloth and rest till we make the sugar syrup

• In a deep vessel, take 1 cup of sugar,  1/2 teaspoon of cardamom powder, and 1 cup of water, and mix well

• Turn on the stove to medium flame and cook for 7-9 minutes until the sugar syrup boils well. Sugar syrup turns slightly sticky. Turn off the stove before one string consistency
  

• Turn off the stove and move the pan aside
• Grease your palm with oil or ghee (I used ghee) and pinch a small portion of the dough
• Gently roll into a crack-free ball. If you feel the dough cracks, add a few drops of milk and gently knead (I didn’t add milk)

• Always make a smaller-sized ball, as the Jamun doubles its size after deep frying and soaking in sugar syrup
• After rolling all the Jamun, cover it with a damp  cloth

• In a wide, deep vessel, add oil or ghee and heat the oil on a medium flame

• When the oil is medium hot, pinch a small portion of the dough and drop it into the hot oil. If it starts floating upward immediately without changing its color, the oil is at the right temperature and ready for deep frying.
• Slowly drop 4-5 Jamun, or according to the size of the pan, from the sides of the pan 

• Jamun starts floating without changing color

• Carefully  flip and cook evenly

• Cook till the Jamuns are deep-fried and turn golden brown
• Transfer them to an oil filter to absorb excess oil
• Maintain the oil temperature throughout the frying process by adjusting the flame between low- medium for even cooking
• As we fry the remaining batches, turn on the sugar syrup to the lowest flame and let it get warm. Make sure the sugar syrup is not boiling
• After the sugar syrup turns warm and add the deep-fried Jamun into the syrup and let it soak

• Gently add the syrup over all the Jamun to make sure all the Jamun are well soaked
• Add rose essence and mix gently 
• Soak for at least 4 hours. After the Jamun is well soaked, it will increase its size. Serve it with carrot halwa or vanilla ice cream