In This article Explained simple and reliable method to make melt-in-the-mouth Gulab Jamuns using milk powder instead of ready-made mixes or traditional khoya.
Ingredients
Milk: 1 cup (boiled and cooled)
Milk Powder: 1 cup (same measurement as milk)
Ghee: 2 spoons
Rava (Semolina): 1 tablespoon (medium or Chiroti rava)
Wheat Flour: 1 tablespoon (used for binding)
Sugar: 1 cup
Water: 1 cup
Cooking Oil: For deep frying
Step-by-Step Instructions
1. Preparing the Base Mixture
In a bowl (off the stove), mix 1 cup of milk, 2 spoons of ghee, and 1 tablespoon of rava.
Gradually add 1 cup of milk powder while stirring to ensure no lumps form. Mixing it before putting it on the stove prevents burning and clumping.
2. Cooking the Dough
Place the mixture on the stove over low to medium flame.
Continuously stir for about 4-5 minutes until the mixture thickens and starts leaving the sides of the pan. Once it forms a soft dough-like consistency, let it cool completely.
3. Preparing the Sugar Syrup
In a separate vessel, combine 1 cup of sugar and 1 cup of water.
Let the sugar dissolve and boil for about 5 minutes. No specific “string consistency” is required; it just needs to be a sticky syrup.
4. Kneading and Shaping
Once the dough is cool enough to handle, knead it thoroughly.
Binding Tip: Add 1 tablespoon of wheat flour (or Maida) to ensure the jamuns don’t break or crack during frying.
Grease your palms and make small, smooth round balls. Ensure there are no cracks on the surface.
5. Frying
Heat oil in a pan. Fry the jamuns on a low flame.
Do not turn them immediately after dropping; gently rotate them so they fry evenly to a golden brown color. High heat will cook the outside too fast, leaving the inside raw.
6. Soaking
Unlike ready-mix jamuns, the host recommends letting both the fried jamuns and the sugar syrup cool slightly (lukewarm) before combining them.
Add the jamuns to the syrup and let them soak for at least one hour to absorb the sweetness.
Key Tips
Measurements: Use the same cup for milk, milk powder, and sugar to maintain the correct ratio.
Temperature Control: Always fry on low flame to ensure the rava and flour inside are cooked properly.
Smoothness: If the dough feels too dry while shaping, knead it with a drop of milk or ghee until smooth.
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Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.