Gulab Jamun Recipe With Milk Powder And Egg

Making Easy Gulab Jamun at Home with Milk Powder

Gulab jamun is one of India’s most beloved sweets. These soft, spongy balls made of thickened milk are fried to a golden brown before being soaked in a rose-scented syrup. The end result is pure magic – crispy on the outside and melt-in-your-mouth on the inside.

Traditionally, gulab jamun is made from khoya, a dough made by boiling down full-fat milk until it becomes almost solid. However, few home cooks keep khoya on hand these days. That’s why I’ve created an easy shortcut recipe using common pantry items – milk powder and eggs.

With just a few ingredients and simple techniques, you can enjoy restaurant-quality gulab jamun without the hassle. Keep reading to learn my quick trick for flawlessly fried gulab jamun every time.

Ingredients You’ll Need

Gulab jamun is comprised of two components – the jamun balls and the flavored sugar syrup. Here is everything you’ll need:

For the Jamun Balls:

  • 3⁄4 cup milk powder
  • 1 1⁄4 cups all-purpose flour
  • 1⁄2 teaspoon baking powder
  • 1 egg
  • 1⁄4 cup milk
  • Pinch of cardamom powder (optional)
  • Oil for frying

For the Sugar Syrup:

  • 1 1⁄2 cups sugar
  • 1 1⁄2 cups water
  • 1 tablespoon rosewater
  • 4 green cardamom pods, cracked

Equipment:

  • Mixing bowls
  • Whisk or spoon
  • Rolling pin
  • Flat spoon or spatula
  • Small bowl of water
  • Large pan for frying
  • Slotted spoon
  • Sieve or strainer
  • Containers for soaking

Step-by-Step Instructions

Now that you have everything assembled, let’s go over the easy process step-by-step:

gulab jamun recipe with milk powder and egg

Make the Dough

  1. Combine the dry ingredients: In a large mixing bowl, stir together the milk powder, flour, baking powder, and cardamom powder.
  2. Add the wet ingredients: Crack the egg into the dry mix along with 1⁄4 cup of milk. Using a whisk or spoon, mix everything together.
  3. Knead thoroughly: Keep stirring the mixture together. It will initially form crumbs but eventually come together into a smooth, soft, and non-sticky dough. This takes 3-4 minutes.
  4. Divide the dough: Pinch off pieces of the kneaded dough and roll into 11⁄2 inch balls. Smooth over any cracks with wet fingers. Place the balls on a plate lightly dusted with flour to prevent sticking.

Fry the Jamuns

  1. Heat oil for frying: Pour 2-3 inches of oil into a wide pan and place over medium-high heat. Test if oil is ready by dropping a small piece of dough in it. The dough should steadily rise to the top without browning too quickly.
  2. Fry in batches: Gently drop 4-5 balls at a time into the hot oil. Do not overcrowd. Fry for 6-8 minutes, carefully flipping them occasionally for even cooking.
  3. Drain fried jamuns: When they are uniformly brown, use a slotted spoon to transfer them into a sieve or strainer. Allow excess oil to drain off.

Make Sugar Syrup

As the jamuns fry, make the flavored syrup:

  1. Boil water and sugar: In a saucepan, combine sugar, water, rosewater and cracked green cardamom. Bring to a rolling boil on high heat.
  2. Reduce heat: Once boiling, immediately reduce heat to medium. Let the syrup gently bubble for 8-10 minutes as it thickens slightly. Remove cardamom pods before using.

Soak Jamuns

  1. Transfer hot jamuns: From frying oil directly into the hot syrup. They will initially sink but pop back up.
  2. Soak for 2 hours: Leave them submerged in the liquid as it cools and penetrates to the center. For intensified flavor, you can soak overnight in the fridge.
  3. Serve chilled: These tasty gulab jamun are now ready to enjoy! Dish them out into serving bowls and top with a little syrup. For garnish, you can add chopped pistachios. I like to chill them again before serving.

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Tips and Variations

Here are some tips to help you nail tasty gulab jamun every time:

  • The dough should be soft but not sticky when pinched between fingers. Sprinkle in some more flour if it sticks.
  • Fry in gentle, moderate heat to allow jamuns to cook through without browning too quickly.
  • Reuse oil for frying up to 2-3 times by straining through a fine sieve after each use. Discard oil if it smells pungent or looks too dark.
  • Add a pinch of baking soda to hot oil before frying. This gives extra crispy exterior that cracks as you bite into it.
  • Adjust quantity of sugar in syrup according to taste. For kids, use less sugar for less sweetness.
  • For perfectly round balls, use an ice-cream scoop rather than shaping with hands.

You can customize your gulab jamun in lots of ways:

  • Flavor the dough with a teaspoon of vanilla extract or pinch of ground nutmeg along with cardamom.
  • Use almond milk or coconut milk instead of dairy milk.
  • For the syrup, experiment with saffron strands, chopped fruits, crushed pineapple, grated coconut or pumpkin puree.
  • Coat the fried jamuns with desiccated coconut or crushed pistachios before serving.

Why This Recipe Works

There are a few reasons why milk powder makes an excellent shortcut ingredient for soft, melt-in-the-mouth gulab jamuns:

Contains milk solids: Like khoya, milk powder gives the jamuns their signature tender texture. The milk proteins and lactose help bind ingredients together.

Adds sweetness: Since milk powder is made from dehydrated milk and contains some residual sugars, it imparts natural sweetness without needing much additional sugar.

Browns beautifully: Something in the milk solids causes the jamun surface to caramelize into an appealing golden brown during frying instead of simply drying out.

Absorbs syrup well: The porous nature allows flavored syrup to permeate all the way to the center rather than just coasting the exterior.

So while not exactly traditional, milk powder gulab jamuns capture the classic experience of this quintessential Indian sweet. Enjoy this speedy cheat for a weekday dessert or celebration.

FAQs

If you’re attempting gulab jamun for the first time, you likely have some questions. Here I’ll address some common concerns:

gulab jamun recipe with milk powder and egg

Is milk powder an authentic ingredient?

Traditionally, the dough uses khoya (milk solids) made by boiling and reducing milk. Milk powder is a shortcut often used for convenience without compromising on taste or texture. The jamuns come out very close to the real deal.

Can I use a ready mix instead of making from scratch?

Yes, you can use a storebought gulab jamun mix that has the spices and dough ingredients pre-measured. Simply mix with water and egg as package directs. The end results may be a little more uneven compared to making everything from scratch.

Why do my jamuns crack open or become hard after frying?

This happens if the dough contains too much flour or the jamuns are over-fried at high heat. Ensure the dough is kneaded to a perfect smooth, soft consistency. Fry gently at a moderate temperature to allow cooking through without toughening the exterior.

How long does the syrup stay good for?

The sugar syrup keeps well refrigerated for 2-3 weeks. You may need to reheat it before using over gulab jamuns or other desserts. Discard if you notice mold or an off smell.

Can I use self-rising flour instead of baking powder?

Yes, since self-rising flour contains baking powder and salt already mixed in. Use the same 1 1⁄4 cup quantity specified in the recipe. No need to add any extra raising agents.

The Takeaway

Gulab jamun holds a special place in Indian celebrations. With this easy homemade recipe, you can surprise your family with a sweet treat for tea time or make a large batch for guests. Don’t be intimidated by its appearance on restaurant menus. With just a few pantry ingredients and helpful tips, absolutely anyone can pull off tasty gulab jamun at home!

Once you get the basic method down, experiment by soaking in flavored syrups like saffron, rose or orange. Garnish with nuts or desiccated coconut. Or stuff the fried dough with a filling like chopped fruit or coconut-khoya mixture before dunking in syrup. The possibilities are endless when it comes to customizing this versatile Indian favorite.

Let me know in the comments if you try this easy gulab jamun recipe! I would love to hear your tweaks, tips and experiences making this classic sweet.

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