Gulab Jamun Inspired Milk Powder Recipe – Easy Indian Sweet

Last Updated on 4 months by Neha Deshmukh

Gulab Jamun Inspired Milk Powder Recipe – Easy Indian Sweet

Okay, let’s be real. Gulab Jamun is everyone’s weakness, right? Those little balls of golden goodness, soaked in fragrant syrup… pure bliss! But sometimes, you just don’t have the time (or the energy!) for a full-on traditional Gulab Jamun recipe. That’s where this milk powder version comes in. It’s a fantastic shortcut that delivers almost all the same deliciousness with a fraction of the effort. I first made this when I was craving Gulab Jamun but realized I was completely out of khoya! It’s been a lifesaver ever since.

Why You’ll Love This Recipe

This recipe is perfect for when you want a quick and easy Indian sweet. It skips the lengthy process of making khoya from scratch, using milk powder instead. It’s surprisingly simple, even for beginner cooks, and the results are incredibly satisfying. Plus, it’s a great way to use up any leftover milk powder you might have! You get that melt-in-your-mouth texture and that signature sweet flavor, all in under 30 minutes.

Ingredients

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

• ¼ cup all-purpose flour (maida) – about 30g
• ¼ cup milk powder – about 28g
• ½ cup sugar – about 100g
• ¼ cup water – about 60ml
• ½ tsp cardamom powder or vanilla essence
• 2 pinches orange food color (optional)
• Few drops ghee (for greasing)

Ingredient Notes

Let’s talk ingredients for a sec! Using milk powder is the real game-changer here. It gives you that rich, creamy texture without the fuss of making khoya. I usually use full-fat milk powder for the best results.

Now, about the cardamom or vanilla essence – this is where you can really personalize things. I love the warm, aromatic flavor of cardamom, but vanilla is a classic choice too. My grandma always used a tiny bit of rose water instead, which is also amazing!

And finally, the food coloring. Traditionally, Gulab Jamun aren’t brightly colored, but a little orange food color gives them that beautiful golden hue. It’s totally optional though – feel free to skip it if you prefer a more natural look. Different regions in India also use different food coloring, some preferring a more subtle yellow.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a wide bowl, sieve and mix together the maida and milk powder. This ensures there are no lumps and everything blends beautifully.
2. Next, in a kadai (or a deep saucepan), combine the sugar, water, and orange food color (if using). Melt the sugar over medium heat, stirring until it dissolves completely.
3. Bring the sugar syrup to a boil and continue cooking until it reaches one-string consistency. To check, take a small drop of syrup between your thumb and forefinger – it should form a single, unbroken thread.
4. Reduce the heat to low. Now, carefully add the maida-milk powder mix to the hot syrup. This is where the arm workout begins! Stir vigorously until everything is fully combined.
5. Switch off the heat. Don’t stop stirring! Keep stirring until the mixture thickens and starts to come away from the sides of the pan. It should form a soft, pliable dough.
6. Quickly transfer the mixture to a greased tray or a sheet of butter paper. Flatten it out with the base of a bowl.
7. While the mixture is still warm, gently mark shapes (squares, diamonds, or even small circles) using a knife or a spatula.
8. Let it cool completely before serving. Store in an airtight container to keep them soft and delicious.

Expert Tips

• Don’t overcook the syrup! One-string consistency is key. If it’s too thick, your sweets will be hard.
• Stir, stir, stir! Seriously, constant stirring is crucial to prevent the mixture from sticking and burning.
• Work quickly! The mixture sets fast, so have your greased tray ready to go.
• Ghee is your friend: A little ghee on your hands can help prevent the mixture from sticking while you’re shaping it.

Variations

• Vegan Adaptation: You can easily make this vegan by using plant-based milk powder and a vegan ghee alternative. Coconut ghee works beautifully!
• Gluten-Free Note: While this recipe uses maida, you could experiment with a gluten-free flour blend, but the texture might be slightly different.
• Spice Level: My friend, Priya, loves to add a pinch of nutmeg along with the cardamom for a warmer flavor. Feel free to adjust the spices to your liking!
• Festival Adaptations: These are perfect for Diwali or Holi! You can even add a few chopped nuts like pistachios or almonds for extra festive flair.

Serving Suggestions

These are delicious on their own, but even better with a cup of chai! You can also serve them with a scoop of vanilla ice cream for a decadent dessert. They’re a guaranteed crowd-pleaser at any gathering.

Storage Instructions

Store these in an airtight container at room temperature for up to 3-4 days. They tend to harden over time, so make sure the container is sealed tightly. If they do get a little hard, you can microwave them for a few seconds to soften them up.

FAQs

1. Can I use a different type of flour instead of maida?

You can try, but maida gives the best texture. If you do experiment, a fine wheat flour might work, but the result will be slightly different.

2. How do I know when the sugar syrup has reached one-string consistency?

The best way is to do the finger test! Take a small drop of syrup between your thumb and forefinger and gently pull it apart. If it forms a single, unbroken thread, it’s ready.

3. What if my mixture is too sticky/too dry?

If it’s too sticky, cook it for a little longer, stirring constantly. If it’s too dry, add a teaspoon of warm water at a time until it comes together.

4. Can I make these ahead of time?

Yes, you can! Just make sure to store them in an airtight container to keep them soft.

5. What is the best way to store these to keep them soft?

An airtight container is key! You can also add a small piece of bread to the container – it helps absorb moisture and keeps them soft.