Gulab Jamun Recipe – Milk Powder & Eggless Indian Sweet

Last Updated on 4 months by Neha Deshmukh

Gulab Jamun Recipe – Milk Powder & Eggless Indian Sweet

Okay, let’s be real. Is there anything more satisfying than a warm, melt-in-your-mouth Gulab Jamun? Seriously, this little sweet ball of happiness is a staple in Indian celebrations, and for good reason! I remember the first time I tried making these – it felt a little daunting, but the joy of sharing them with family made it all worthwhile. Today, I’m sharing my go-to milk powder Gulab Jamun recipe, and trust me, it’s easier than you think! Plus, it’s eggless, making it perfect for everyone.

Why You’ll Love This Recipe

This recipe delivers incredibly soft and spongy Gulab Jamuns, soaked in a fragrant, sweet syrup. It uses milk powder for a wonderfully soft texture, and it’s surprisingly straightforward. It’s perfect for festive occasions, or honestly, just a cozy night in when you need a little something special. You’ll be amazed at how quickly these disappear!

Ingredients

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

• 1 liter full cream milk
• 2 egg whites
• 1 tsp baking powder
• 0.5 cup sugar (approx. 100g)
• 4 tbsp condensed milk (approx. 60ml)
• 0.25 tsp cardamom powder (approx. 1.25g)
• As required milk powder (approx. 1-1.5 cups, or 120-180g)
• 1 pinch saffron
• As required dry fruits (pistachios, almonds, etc.)

Ingredient Notes

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

Milk Powder – Types and Quality

Using good quality full-fat milk powder is key. It really impacts the texture. I prefer a full-cream milk powder for richness, but you can experiment with different brands. Just avoid skimmed milk powder, as it won’t give you the same soft result.

Cardamom Powder – Freshness and Aroma

Freshly ground cardamom powder is always best. The aroma is incredible! If you’re using store-bought, make sure it’s relatively recent. You can lightly crush cardamom pods and grind them yourself for the best flavour.

Saffron – Enhancing Flavor and Color

A pinch of saffron adds a beautiful color and subtle flavor. Don’t skip it if you can! Soak the saffron strands in a tablespoon of warm milk for about 15-20 minutes before garnishing to really release the color.

Full Cream Milk – Fat Content and Texture

Full cream milk (around 3.25% fat) is essential for a rich, flavorful syrup. The fat content contributes to the overall texture and taste of the Gulab Jamuns.

Using Condensed Milk – Convenience and Sweetness

Condensed milk adds sweetness and helps create a lovely, thick syrup. It’s a convenient shortcut, but you can adjust the sugar levels if you prefer to make the syrup from scratch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, whisk those egg whites in a clean, dry bowl until you get stiff peaks. An electric beater makes this much easier!
2. Add the baking powder and give it another quick whisk to combine.
3. Now, gradually mix in the milk powder. You’ll start to form a dough. Don’t add all the milk powder at once – you might not need it all!
4. Wrap the dough and refrigerate it for at least 30 minutes. This helps it firm up and makes shaping easier.
5. While the dough chills, let’s make the syrup. Boil the full cream milk in a pan until it reduces by about half.
6. Add the sugar, condensed milk, and cardamom powder to the simmering milk. Stir until everything is completely dissolved. Keep the syrup on a gentle simmer.
7. Grease your hands with a little oil or ghee. This prevents the dough from sticking.
8. Take a small portion of the dough and shape it into a ping pong-sized ball. Gently flatten it slightly.
9. Carefully drop the balls into the simmering syrup. Don’t overcrowd the pan – work in batches.
10. Cover the pan and cook for 10-15 minutes, or until the Gulab Jamuns double in size and become beautifully spongy.
11. Once cooked, gently remove the Gulab Jamuns from the syrup and chill them in the refrigerator for 3-4 hours. This allows them to soak up all that delicious syrup!
12. Finally, garnish with saffron strands (soaked in milk) and your favorite dry fruits before serving.

Expert Tips

Want to take your Gulab Jamuns to the next level? Here are a few of my secrets:

Achieving the Perfect Softness

The key to soft Gulab Jamuns is the dough consistency. It shouldn’t be too dry or too sticky. If it’s too dry, add a tiny bit of milk. If it’s too sticky, add a little more milk powder.

Preventing Jamuns from Breaking

Gentle handling is crucial! Don’t overwork the dough, and carefully lower the balls into the syrup. A slightly flattened shape helps them hold together.

Maintaining the Syrup Consistency

The syrup should be one-string consistency – meaning when you take a drop between your thumb and forefinger, it should form a single, thin string. If it’s too thick, add a little hot water.

Tips for Shaping the Jamuns

If the dough is sticking to your hands, lightly grease them with oil or ghee. Don’t aim for perfect spheres – a slightly rustic look is perfectly fine!

Variations

Let’s get creative!

Vegan Gulab Jamun Adaptation

Substitute the egg whites with 2 tbsp of aquafaba (the liquid from canned chickpeas) and follow the recipe as usual. It works surprisingly well!

Gluten-Free Considerations

This recipe is naturally gluten-free, as long as your milk powder is certified gluten-free.

Adjusting Spice Level (Cardamom)

Feel free to adjust the amount of cardamom powder to your liking. Some people prefer a stronger cardamom flavor.

Festival Adaptations (Diwali, Holi)

During Diwali, I love adding a touch of rose water to the syrup for a festive fragrance. For Holi, a sprinkle of edible color can make them extra special!

Serving Suggestions

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

Storage Instructions

Store leftover Gulab Jamuns in an airtight container in the refrigerator for up to 3-4 days. They might lose a little of their softness, but they’ll still be delicious! You can gently warm them up before serving.

FAQs

Got questions? I’ve got answers!

What type of milk powder works best for Gulab Jamun?

Full-cream milk powder is the best choice for a rich and soft texture.

Can I make Gulab Jamun without condensed milk?

Yes! You can substitute the condensed milk with sugar, but you’ll need to adjust the amount to achieve the desired sweetness. Start with ½ cup of sugar and add more to taste.

How do I know when the syrup is the right consistency?

The syrup should be one-string consistency. A drop between your thumb and forefinger should form a single, thin string.

Why are my Gulab Jamuns hard?

This usually happens if the dough is too dry or if the syrup isn’t thick enough. Make sure your dough is soft and pliable, and your syrup is at one-string consistency.

Can I freeze Gulab Jamuns after they are made?

Yes, you can! Freeze them in a single layer on a baking sheet, then transfer them to an airtight container. Thaw them in the refrigerator before serving.