Soft & Juicy Gulab Jamun – Homemade with Milk Powde

By moumita• March 12, 2026• 👁 12 views

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Description

Soft & Juicy Gulab Jamun – Homemade with Milk Powde, deep-fried milk-solid balls soaked in fragrant cardamom-rose sugar syrup.

Ingredients

• For Gulab Jamun Balls:
• 1 cup (≈100–120g) milk powder (full-fat or low-fat works; Nestle or Amul recommended)
• ¼ cup all-purpose flour (maida)
• ½ tsp baking powder (or ⅛ tsp baking soda for extra softness)
• 2–3 tbsp ghee or unsalted butter (softened, not melted)
• 4–5 tbsp warm milk (add little by little; may need 1 extra tbsp)
• Oil or ghee for deep frying
• For Sugar Syrup (Chashni):
• 2 cups sugar
• 2½ cups water
• 4–5 green cardamom pods (crushed lightly)
• 1 tsp rose water (or kewra water, optional but recommended)
• Few strands saffron (optional)
• 1 tsp lemon juice (to prevent crystallization)

Method

1. Make the sugar syrup first (so it can cool slightly):
2. In a wide pan, add sugar + water. Bring to a boil on medium heat.
3. Add crushed cardamom pods, saffron (if using), and lemon juice.
4. Simmer for 8–10 minutes until it reaches one-string consistency (syrup coats the back of a spoon and forms a thin thread between thumb & finger when tested).
5. Switch off flame, add rose water, stir, and keep aside (it should be warm, not hot, when adding jamuns).
6. Prepare the dough:
7. In a bowl, mix milk powder, maida, and baking powder.
8. Add softened ghee/butter and rub in with fingers until crumbly (like breadcrumbs).
9. Gradually add warm milk (start with 4 tbsp) and mix gently with fingers or spoon. Do not knead hard — just bring together into a soft, smooth, non-sticky dough (like soft chapati dough). If too dry, add 1 tbsp more milk.
10. Shape the balls:
11. Grease your palms lightly with ghee.
12. Take small portions and roll into smooth, crack-free balls (lemon-sized or slightly smaller; about 20–25 pieces). Ensure no cracks, or they may break while frying.
13. Fry the gulab jamuns:
14. Heat oil/ghee in a deep kadai on medium-low heat (important: not too hot!).
15. Test: Drop a small piece — it should rise slowly with bubbles.
16. Add 6–8 balls at a time. Fry on low-medium flame, stirring gently, until golden brown (8–10 minutes per batch). They should fry slowly for even cooking and softness inside.
17. Drain on paper towels.
18. oak them:
19. While hot, add fried balls directly to warm (not boiling) syrup.
20. Let soak for at least 1–2 hours (or overnight for best results). They will swell and become super juicy.
21. Serve warm or at room temperature, garnished with chopped pistachios, almonds, or saffron strands. Enjoy as dessert or with a scoop of vanilla ice cream!
22. Pro Tips for Perfect Soft Gulab Jamun:
23. Fry on low-medium heat — high heat makes them hard outside and raw inside.
24. Dough should be soft but not sticky; over-kneading makes them dense.
25. Syrup should be warm (not too hot) when adding balls — hot syrup shrinks them.
26. For extra flavor, add a pinch of cardamom powder to dough.
27. Store in fridge up to 4–5 days; reheat gently in microwave with syrup.

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