Easy Milk Powder Egg Recipe – Indian Gulab Jamun Style

Last Updated on 2 months by Neha Deshmukh

Easy Milk Powder Egg Recipe – Indian Gulab Jamun Style

Hey everyone! If you’ve ever craved those melt-in-your-mouth, syrup-soaked Gulab Jamuns but felt intimidated by the traditional recipe, you’re in luck. I remember the first time I tried making Gulab Jamun – it was a bit of a disaster! This recipe is so much easier, using just a handful of ingredients you probably already have in your pantry. It gives you that same comforting, sweet flavor without all the fuss. Let’s get cooking!

Why You’ll Love This Recipe

This milk powder and egg recipe is a fantastic shortcut to enjoying a classic Indian sweet. It’s incredibly simple, requiring minimal ingredients and effort. Perfect for when you have a sweet craving and don’t want to spend hours in the kitchen. Plus, it’s a great way to introduce someone to the wonderful world of Indian desserts! It’s a delightful treat for any occasion, or just a cozy night in.

Ingredients

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

• 1.5 cup milk powder (about 150g)
• 1 egg
• 4 cup full-fat milk (960ml)
• 0.75 cup sweetened condensed milk (about 170g)
• 2-3 crushed cardamom pods

Ingredient Notes

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

• Milk Powder Type: I recommend using full-fat milk powder for the best texture and flavor. The full-fat content helps create that soft, spongy interior.
• Egg Freshness: A fresh egg helps bind the dough nicely.
• Full-Fat Milk Importance: Seriously, don’t skimp on the full-fat milk! It’s crucial for that rich, creamy texture. Using lower-fat milk will result in a denser, less flavorful result.
• Cardamom Quality: Freshly crushed cardamom pods are so much more fragrant than pre-ground cardamom. If you can, take the extra minute to crush them yourself.
• Condensed Milk Sweetness: Adjust the amount of condensed milk to your liking. Everyone has a different sweet tooth! Start with 0.75 cup and add more if you prefer a sweeter treat.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a bowl, combine the milk powder and egg. Mix well until it forms a thick, sticky dough. It might take a little elbow grease, but keep going!
2. Now, divide the dough into lemon-sized balls. Gently flatten them between damp palms to form discs – about 1-inch in diameter. This prevents them from bursting open during cooking.
3. Bring the full-fat milk to a boil in a wide, heavy-bottomed pan. Once boiling, reduce the heat to a gentle simmer.
4. Carefully add the milk powder-egg discs to the simmering milk, making sure they have enough space to expand. Don’t overcrowd the pan – work in batches if needed.
5. Cook uncovered for about 10 minutes, then add the crushed cardamom pods. Continue to simmer for another 10 minutes, or until the discs have doubled in size and are soft.
6. To check if they’re cooked through, gently break one open. If it’s soft all the way through, you’re good to go!
7. Remove the pan from the heat and stir in the condensed milk while the discs are still hot. This is when you can adjust the sweetness to your preference.
8. Finally, chill the Gulab Jamun in the refrigerator for 4-6 hours before serving. Garnish with chopped nuts or a sprinkle of saffron if you’re feeling fancy!

Expert Tips

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

• Keep your palms slightly damp when shaping the discs. This prevents the dough from sticking.
• Don’t stir the milk too vigorously while the discs are cooking. Gentle is key!
• If the discs are browning too quickly, lower the heat even further.
• Patience is a virtue! Don’t rush the chilling process – it allows the flavors to meld together beautifully.

Variations

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

• Vegan Adaptation: My friend, Priya, who’s vegan, swears by using plant-based milk (like soy or almond) and an egg replacer (like flaxseed meal mixed with water) in this recipe. It works beautifully!
• Gluten-Free: This recipe is naturally gluten-free, which is a huge bonus!
• Spice Level: My family loves a little extra warmth, so I sometimes add a pinch of nutmeg or a tiny bit of cinnamon along with the cardamom.
• Festival Adaptations: These are perfect for Diwali or Holi! You can even add a few strands of saffron to the milk for a festive touch.

Serving Suggestions

These are delicious on their own, but even better with a scoop of vanilla ice cream or a dollop of whipped cream. They also pair wonderfully with a cup of hot chai.

Storage Instructions

Store leftover Gulab Jamun in an airtight container in the refrigerator for up to 3 days. They tend to get a little softer over time, but still taste amazing!

FAQs

Let’s answer some common questions:

• What type of milk powder works best for this recipe? Full-fat milk powder is definitely the way to go! It gives you the best texture and flavor.
• Can I make these ahead of time? Yes, you can! You can make the discs a day in advance and store them in the refrigerator. Just be sure to cover them tightly to prevent them from drying out.
• How do I know when the discs are fully cooked? The discs should have doubled in size and be soft all the way through. Gently break one open to check.
• What if my dough is too sticky or too dry? If it’s too sticky, add a tablespoon of milk powder at a time. If it’s too dry, add a tiny bit of milk or a few drops of water.
• Can I add other flavors besides cardamom? Absolutely! Feel free to experiment with other spices like nutmeg, cinnamon, or even a touch of rosewater.