Easy Gulab Jamuns (With Milk Powder)
Perfectly soft & syrupy homemade Gulab Jamuns made with milk powder recipe. A foolproof recipe with tips to avoid common mistakes.
Ingredients
- 1 Cup Slightly heaped full fat milk powder
- 1 tbsp Slightly heaped plainflour
- 1 Large Egg Room Temperature
- 1/2 tsp Levelled Baking Powder
- 1 tbsp melted butter or ghee
For Sugar Syrup
- 2 Cups Water
- 1 Cup Sugar
- 3 Cardamoms Whole
Instructions
For Sugar Syrup
- Add water to a saucepan and put sugar and cardamom. Heat on medium heat and stir until the sugar completely dissolves.
- Let the syrup simmer for a few minutes until it begins to bubble, then switch off the heat.
- Cover the pan and set aside to keep the syrup warm
For Milk Balls
- Put oil in the pan for deep frying. Keep the heat very low. (See notes)
- Add milk powder, baking powder and plain flour in the mixing bowl and mix them together.
- Add melted butter and egg. Mix it gently using hands.
- The dough will come together and will have sticky consistency. (See Notes)
- Roll the dough into log shape and cut 12 small portions. Leave a tiny bit of dough which we will be used to test the temperature of the oil.
- Grease your palms with cooking oil and roll the balls. Make sure there are no cracks.
- Put a tiny tester ball in the oil to check the temperature of the oil. (See Notes) You should see that tiny ball will sink to bottom and there should be bubbles around it. And after few seconds it starts to float. This means that oil temperature is right.
- Once all balls are rolled out put them in oil together. At first they will sink but will start to float as they are cooking.
- Gently use frying spoon to rotate them ensuring they get nice colour evenly.
- Strain them with frying spoon and put them immediately into sugar syrup. Make sure the Sugar syrup is not cold. (See Notes)
- Once all Gulab jamuns are in the syrup cover the pan with lid and allow them to soak the syrup.
- Dish it out gently in your serving tray. Sprinkle them with finely chopped pistachios.
Video
Notes
- Put the oil on before you start preparing your balls. Keep the heat very low as we don't want the oil to be hot.
- The dough will be sticky that's the right consistency. Don't be tempted to add more milk powder!
- Hot Gulab jamuns should go straight into warm syrup to ensure they absorb syrup properly. Once they have absorbed all the syrup they can be taken out. It's your choice if you want to serve with or without the syrup.
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