Gulab Jamun Recipe – Easy Maida Milk Sweet Treats

Last Updated on 2 months by Neha Deshmukh

Gulab Jamun Recipe – Easy Maida Milk Sweet Treats

Okay, let’s be real. Is there anything more comforting than a warm, melt-in-your-mouth Gulab Jamun? Seriously, these little balls of goodness are pure happiness. I remember the first time I tried making them – it felt a little daunting, but honestly, this recipe is way easier than you think! And the reward? Oh, the reward is so worth it. Let’s get started, shall we?

Why You’ll Love This Recipe

This Gulab Jamun recipe is perfect because it’s simple, uses ingredients you probably already have, and delivers that classic, unbelievably soft texture we all crave. It’s a fantastic way to impress your family and friends (or just treat yourself – no judgement here!). Plus, it’s a great introduction to Indian sweets if you’re new to the world of mithai.

Ingredients

Here’s what you’ll need to create these delightful treats:

• ½ cup Maida (all-purpose flour) – about 60g
• ¼ cup Sugar – about 50g
• ¼ cup Milk – about 60ml
• ⅛ teaspoon Cooking Soda (Baking Soda) – about 0.6g
• 1 teaspoon Ghee (clarified butter) – about 5g
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! Using the right ones makes all the difference.

• Maida: Traditionally, Gulab Jamuns are made with maida, which gives them that signature soft texture. You can find it at most Indian grocery stores. If you absolutely can’t find it, you can use all-purpose flour, but the texture might be slightly different.
• Ghee: Ghee is key for that rich, authentic flavor. It’s clarified butter, so it has a beautiful nutty taste. Nowadays, you can find vegan ghee alternatives too, if you prefer!
• Sugar: Regular granulated sugar works perfectly. We’ll be powdering it, so it dissolves easily.
• Milk: Full-fat milk gives the best results, but you can use lower-fat milk if you like.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the sugar into a fine powder using a mixer jar. Set this aside – we want it super fine for the best texture.
2. In a mixing bowl, add the ghee, cooking soda, powdered sugar, and maida. Now, this is where the fun begins! Use your fingertips to rub the ghee into the flour until it resembles breadcrumbs. It takes a little elbow grease, but it’s worth it.
3. Gradually add the milk, a little at a time, mixing as you go. You’re looking for a slightly sticky dough. Don’t add all the milk at once – you might not need it all!
4. Knead the dough gently for a few minutes until it’s smooth. Don’t over-knead it, or the Gulab Jamuns can become tough.
5. Pinch off small portions of dough – about the size of a marble – and roll them into tiny, smooth balls. Place them on a dry cloth to prevent them from sticking together.
6. Heat oil in a pan on medium-low heat. This is important! If the oil is too hot, the Gulab Jamuns will brown quickly on the outside but remain raw inside. Carefully drop the balls into the oil, a few at a time.
7. Fry them until they’re golden brown, stirring occasionally for even cooking. This usually takes about 8-10 minutes.
8. Remove the Gulab Jamuns from the oil and drain them on paper towels to remove any excess oil.
9. Let them cool completely before storing them in an airtight container. Trust me, the hardest part is waiting!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the pan: Frying too many Gulab Jamuns at once will lower the oil temperature and result in soggy sweets.
• Low and slow is the way to go: Maintaining a consistent, medium-low heat is crucial for even cooking.
• Gentle handling: Be gentle with the dough! Overworking it will make the Gulab Jamuns tough.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: Add a pinch of cardamom powder to the dough for a fragrant twist. My grandmother always did this!
• Festival Adaptations: During Diwali or Holi, I love adding a few strands of saffron to the milk for a beautiful color and subtle flavor.
• Texture: For softer Gulab Jamuns, add a tiny bit more milk to the dough. For firmer ones, use slightly less.
• Vegan Adaptation: Swap the ghee for a plant-based ghee alternative and use your favorite plant-based milk (almond, soy, or oat milk work well).

Serving Suggestions

Gulab Jamuns are delicious on their own, but they’re even better with a scoop of vanilla ice cream or a sprinkle of chopped pistachios. They’re also a classic accompaniment to a cup of chai!

Storage Instructions

Store cooled Gulab Jamuns in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week, but they might lose a little of their softness.

FAQs

Let’s answer some common questions:

• What type of maida is best for Gulab Jamun? Fine maida is best, as it results in a softer texture.
• Can I use powdered milk instead of liquid milk? You can, but you’ll need to adjust the amount of liquid to get the right dough consistency. Start with a small amount of water mixed with the powdered milk.
• How do I prevent the Gulab Jamuns from becoming hard? Don’t over-knead the dough, and fry them on medium-low heat.
• What is the ideal oil temperature for frying? Medium-low – around 300-325°F (150-160°C).
• How long can I store Gulab Jamuns? Up to 3 days at room temperature or a week in the refrigerator.

Enjoy making (and eating!) these delightful Gulab Jamuns. I hope this recipe brings a little sweetness to your day!