Indian Gulab Jamun with Milk Powder Recipe

Milk powder: The main ingredient for the dough, providing a rich and creamy base.

All-purpose flour: Helps bind the dough together.

Baking soda: A leavening agent that helps the dough balls puff up.

Ghee: Clarified butter that adds a unique flavor and texture to the dough.

Milk: Used to form a soft dough.

Sugar: The base for the sweet syrup.

Water: Combined with sugar to make the syrup.

Cardamom pods: Crushed and added to the syrup for a fragrant aroma.

Rose water: Optional, adds a floral note to the syrup.

When forming the dough balls, ensure they are smooth and free of cracks to prevent them from breaking apart during frying. If the dough feels too dry, add a few more drops of milk to achieve the right consistency. Additionally, when frying, maintain a medium heat to ensure the gulab jamun cook evenly and achieve a uniform golden brown color without burning.

• milk powder - Substitute with evaporated milk: Evaporated milk can provide a similar creamy texture and richness. Adjust the liquid content accordingly.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used for a slightly denser texture and added nutritional value.

• baking soda - Substitute with baking powder: Use a bit more baking powder to achieve the same leavening effect, as baking powder contains both an acid and a base.

• melted ghee - Substitute with butter: Butter can provide a similar richness and flavor, though it may slightly alter the taste.

• milk - Substitute with almond milk: Almond milk can be used for a dairy-free option, though it may slightly change the flavor profile.

• sugar - Substitute with honey: Honey can be used as a natural sweetener, but it will add a distinct flavor and may require adjustments in liquid content.

• water - Substitute with coconut water: Coconut water can add a subtle sweetness and unique flavor to the syrup.

• crushed cardamom pods - Substitute with ground cardamom: Ground cardamom can provide a similar flavor, though it may be more potent, so use sparingly.

• rose water - Substitute with orange blossom water: Orange blossom water can offer a different floral note that complements the dessert well.

• Allow the gulab jamun to cool completely before storing. This prevents condensation, which can make them soggy.
• Use an airtight container to store the gulab jamun. This helps maintain their texture and flavor.
• If storing at room temperature, keep the container in a cool, dry place. They can last for up to 2 days.
• For longer storage, place the gulab jamun in the refrigerator. They can be refrigerated for up to a week. Ensure the syrup covers the gulab jamun completely to keep them moist.
• To freeze, arrange the gulab jamun in a single layer on a baking sheet and place in the freezer until they are firm. This prevents them from sticking together.
• Once frozen, transfer the gulab jamun to a freezer-safe container or zip-lock bag. Label with the date for reference.
• When ready to serve, thaw the gulab jamun in the refrigerator overnight. Reheat gently in the microwave or on the stovetop in their syrup until warm.
• Avoid reheating multiple times as it can affect the texture and taste of the gulab jamun.

• Stovetop Method: Place the gulab jamun in a saucepan and add a few tablespoons of the sugar syrup. Cover the pan and heat on low for about 5-7 minutes, stirring occasionally to ensure even heating. This method helps maintain the softness and flavor of the dessert.

• Microwave Method: Place the gulab jamun in a microwave-safe dish and add a little sugar syrup. Cover the dish with a microwave-safe lid or plastic wrap. Heat on medium power for 1-2 minutes, checking halfway through to avoid overheating. This is a quick and convenient method, but be cautious as microwaves can sometimes dry out the dessert.

• Oven Method: Preheat your oven to 300°F (150°C). Place the gulab jamun in an oven-safe dish and cover with foil. Add a few tablespoons of sugar syrup to keep them moist. Heat for about 10-15 minutes. This method is great for reheating larger batches while maintaining the texture.

• Steam Method: Place the gulab jamun in a heatproof dish and set it in a steamer basket over boiling water. Cover and steam for about 5-7 minutes. This gentle method helps retain the moisture and softness of the dessert.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the gulab jamun in the air fryer basket, ensuring they are not overcrowded. Heat for about 3-5 minutes. This method is quick and helps maintain a slightly crispy exterior while keeping the inside soft.

• Mixing bowl: A large bowl used to combine the milk powder, all-purpose flour, and baking soda.

• Measuring cups: Essential for accurately measuring the milk powder, all-purpose flour, and milk.

• Measuring spoons: Used to measure the baking soda and melted ghee precisely.

• Whisk: Helps in mixing the dry ingredients evenly.

• Spatula: Useful for mixing the melted ghee into the dry ingredients.

• Saucepan: Needed to prepare the sugar syrup by combining sugar, water, and cardamom pods.

• Frying pan: Used to fry the dough balls until they are golden brown.

• Slotted spoon: Ideal for removing the fried balls from the oil and draining excess oil.

• Thermometer: Optional but helpful to ensure the oil is at the right temperature for frying.

• Plate lined with paper towels: For draining excess oil from the fried balls before transferring them to the sugar syrup.

• Ladle: Useful for transferring the fried balls into the warm sugar syrup.

• Timer: Helps keep track of the resting time for the dough and the soaking time for the gulab jamun in the syrup.

Prepare ingredients in advance: Measure and set aside milk powder, all-purpose flour, and baking soda before starting.

Use a food processor: Mix milk powder, flour, and baking soda quickly to save time.

Preheat oil: Start heating the oil while you shape the dough balls to save waiting time.

Make sugar syrup ahead: Prepare the sugar syrup in advance and keep it warm.

Uniform shape: Roll dough balls evenly to ensure they cook at the same rate.

Batch frying: Fry multiple dough balls at once to save time.