gulab jamun recipe | how to make gulab jamun with milk powder | Jamun | Diwali sweets | gulaab Jamun | Gulab jam | gulabjaanu | best gulab jamun is one of the most popular Indian sweet recipes across India. Gulab jamuns are often made during festivals like Diwali, Navratri,Eid, Holi etc. Be it a wedding, festivals like Diwali, birthday parties, get together or any special occasion Gulab jamoon is a very popular famous sweet. Traditionally Jamun is made with khoya. Sometimes Gulab jamoon is made with store-bought pre mix, but this version with the milk powder, plain flour, and baking soda makes a melt in mouth tasty Jamun . Diwali/ festival season is around the corner and this classic Indian.dessert is drooling. Moist and juice Jamun makes an addictive Indian sweet must try for this Diwali. Soft, juicy, mouth melting, and delicious.
What is gulab jamun?
The word “Gulab” means rose in Hindi language & “Jamun” means berry. Gulab jamuns are small berry sized balls soaked in rose flavored sugar syrup. Jamun is soft, moist, and delicious balls made of milk solids (powder), all-purpose flour & a leavening agent (I have used baking soda). Traditionally gulab jamun is prepared using khoya or milk powder. We are going to how to make Jamun using milk powder
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
Thinks 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 need the Jamun dough. Over kneaded 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 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, will turn hard, and remain uncooked inside.
Making Jamun balls:
After proper kneading always cover the Jamun dough with a damp cloth to prevent them 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 one string consistency. If you cook sugar syrup to one string consistency then Jamun won’t soak well so to fix that add 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 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 also 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 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 tablespoon 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 over mix or knead the mixture, just lightly mix it. Overly mixed Jamun turns dense 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 aside the pan 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 few drops of milk and gently knead (I didn’t add milk)
Always make smaller size 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 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 a pan from sides of a pan
Jamun starts floating without changing color
Carefully flip and cook evenly
Cook till the Jamuns are deep-fried and turn into 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 sugar syrup is not boiling After 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
