Gulab Jamun Recipe – Sooji & Milk Powder Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Gulab Jamun Recipe – Sooji & Milk Powder Indian Sweet

Introduction

Oh, Gulab Jamun. Just the name conjures up images of festive celebrations and that warm, fuzzy feeling of pure indulgence, doesn’t it? These little balls of fried dough, soaked in fragrant syrup, are a staple in Indian households – and for good reason! I remember the first time I attempted these… it was for Diwali, and honestly, a little nerve-wracking. But the joy on everyone’s faces when they tasted the final result? Totally worth it. Today, I’m sharing my go-to recipe for soft, melt-in-your-mouth Gulab Jamuns, made with a combination of sooji (rava) and milk powder. Let’s get started!

Why You’ll Love This Recipe

This recipe strikes the perfect balance between traditional flavors and ease of making. Using both sooji and milk powder gives you that lovely texture – slightly crisp on the outside, incredibly soft inside. Plus, it’s a recipe I’ve tweaked over the years to really minimize cracking, which is the biggest Gulab Jamun fear, right? You’ll be amazed at how easily these come together.

Ingredients

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

• 1 cup milk powder (about 100g)
• ½ tablespoon ghee (about 7ml)
• ½ tablespoon oil (about 7ml)
• 1 tablespoon fine sooji/rava (about 15g)
• 1 ½ teaspoons water (about 7ml)
• 1 tablespoon maida (all-purpose flour, about 10g)
• 1 to 2 tablespoons milk (about 15-30ml)
• ¼ teaspoon baking powder (about 1g)
• 1 teaspoon pistachios, chopped (for garnish)
• Oil for deep frying
• ¾ cup sugar (about 150g)
• 1 cup water (about 240ml)
• 4 saffron strands
• 2 rose essence drops

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

• Sooji/Rava: Type and Quality – I recommend using fine sooji (also known as rava). It gives a softer texture. Don’t use the coarse variety, as it can make the jamuns grainy.
• Milk Powder: Full Fat vs. Low Fat – Full-fat milk powder really does give the best flavor and texture. While you can use low-fat, the jamuns won’t be quite as rich.
• Ghee: The Importance of Clarified Butter – Ghee adds a beautiful aroma and tenderness. It’s traditional for a reason! If you absolutely can’t use ghee, you can substitute with a neutral-flavored oil, but the flavor won’t be quite the same.
• Saffron: Sourcing and Flavor Profile – Good quality saffron makes a huge difference in the syrup’s color and aroma. A little goes a long way! Soak it in a tablespoon of warm milk for about 15 minutes before adding it to the syrup to extract maximum color.
• Rose Essence: Authentic Flavor Enhancement – Use a good quality rose essence. A little goes a long way, so start with 2 drops and add more to taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the sooji/rava in 1 ½ teaspoons of water for about 10 minutes. This helps it soften up and creates a better texture.
2. In a bowl, add the milk powder, ghee, and oil. Now, using your fingertips, rub the mixture together until it resembles breadcrumbs. This is a key step for a soft texture!
3. Add the maida and soaked rava to the bowl. Gently combine everything. Don’t overmix at this stage.
4. Now, add milk, one tablespoon at a time, gradually forming a sticky dough. It shouldn’t be too dry or too wet.
5. Cover the dough and let it rest for 10 minutes. This allows the sooji to absorb the moisture and the dough to come together.
6. While the dough rests, prepare the sugar syrup. In a saucepan, combine the sugar and 1 cup of water. Bring to a boil.
7. Add the saffron strands to the boiling sugar syrup. Let it simmer for 10-12 minutes, or until the syrup reaches a one-string consistency (more on that later!).
8. Stir in the rose essence. Keep the syrup warm.
9. Now, gently shape the dough into smooth, crack-free balls. Aim for about 25 small jamuns.
10. Heat oil for deep frying over medium heat. Carefully drop the jamuns into the hot oil, a few at a time.
11. Fry, rolling them constantly, until they turn golden brown. This usually takes about 5-7 minutes.
12. Immediately transfer the fried jamuns to the warm sugar syrup.
13. Let them soak in the syrup for at least 2-3 hours, or even overnight, for the best flavor and sweetness.
14. Garnish with chopped pistachios before serving.

Expert Tips

A few secrets to Gulab Jamun success!

• Achieving the Perfect Dough Consistency: The dough should be soft and sticky, but not overly wet. If it’s too dry, add a tiny bit more milk. If it’s too wet, add a sprinkle of maida.
• Frying Temperature Control: Medium heat is crucial. Too hot, and the jamuns will brown quickly on the outside but remain raw inside. Too low, and they’ll absorb too much oil.
• Syrup Consistency – A Visual Guide: The one-string consistency means that when you take a little syrup between your thumb and forefinger, it should form a single, sticky string.
• Preventing Cracks in Gulab Jamuns: Don’t overmix the dough! Gentle handling is key. Also, make sure the oil isn’t too hot.
• Soaking Time for Optimal Sweetness: The longer the jamuns soak, the sweeter and softer they become. I usually let them soak overnight for the best results.

Variations

Want to get creative? Here are a few ideas:

• Vegan Gulab Jamun: Substitute the ghee with a neutral-flavored vegan oil and use plant-based milk.
• Gluten-Free Gulab Jamun: Use a gluten-free all-purpose flour blend instead of maida.
• Spice Level Adjustment (Cardamom, etc.): Add a pinch of cardamom powder to the dough for a fragrant twist.
• Festival Adaptations (Diwali, Eid, Holi): These are perfect for any celebration! You can even add edible silver leaf (varak) for a festive touch.
• Regional Variations (Different Syrup Flavors): Some regions add a hint of lemon juice to the syrup for a tangy flavor.

Serving Suggestions

Gulab Jamuns are best served warm, with a scoop of vanilla ice cream or a sprinkle of chopped nuts. They’re also delicious with a cup of chai!

Storage Instructions

Store Gulab Jamuns in an airtight container in the refrigerator for up to 3-4 days. They may lose some of their softness over time, but they’ll still be delicious.

FAQs

Let’s answer some common questions:

• What is the best type of sooji to use for Gulab Jamun? Fine sooji (rava) is best.
• Can I make Gulab Jamuns without ghee? What can I substitute? You can use a neutral-flavored oil, but the flavor won’t be quite the same.
• How do I know when the sugar syrup has reached the correct consistency? Look for the one-string consistency – a single, sticky string forms when you take a little syrup between your thumb and forefinger.
• Why are my Gulab Jamuns cracking while frying? Don’t overmix the dough, and make sure the oil isn’t too hot.
• How long can I store Gulab Jamuns, and how does storage affect their texture? Up to 3-4 days in the refrigerator. They may lose some softness.
• Can I freeze Gulab Jamuns? If so, how? Yes! Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in the syrup.