Gulab Jamun Recipe – Milk Powder & Maida – Traditional Indian Sweet

Last Updated on 4 months by Neha Deshmukh

Gulab Jamun Recipe – Milk Powder & Maida – Traditional Indian Sweet

Okay, let’s be real. Is there anything more satisfying than a warm, melt-in-your-mouth Gulab Jamun? Seriously, this classic Indian sweet is pure comfort food, and it’s a guaranteed crowd-pleaser. I remember the first time I tried making these – it took a couple of attempts to get them just right, but the joy on everyone’s faces when I finally did? Totally worth it! Today, I’m sharing my go-to recipe, using a combination of milk powder and maida for that perfect texture.

Why You’ll Love This Recipe

This Gulab Jamun recipe is special because it strikes the perfect balance between traditional methods and ease of making. Using milk powder and maida creates a wonderfully soft and spongy texture. Plus, the sugar syrup is infused with fragrant cardamom, making each bite an explosion of flavor. It’s a little bit of effort, but trust me, homemade Gulab Jamuns are on another level.

Ingredients

Here’s what you’ll need to create these little balls of happiness:

• 1 cup milk powder (approx. 100g)
• 1 cup maida (all-purpose flour) (approx. 120g)
• Cardamom powder – about ½ tsp (approx. 1.5g)
• Baking powder – about ½ tsp (approx. 2g)
• 2 tbsp ghee (approx. 30ml)
• Warm milk – about ½ – ¾ cup (approx. 120-180ml)
• Oil – for frying
• 1 cup sugar (approx. 200g)
• 2 cardamom pods
• 1 cup water (approx. 240ml)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Milk Powder & Maida Combination: The blend of milk powder and maida is key for a soft texture. Don’t skip either! Full-fat milk powder works best for richness.
• Ghee Quality: Ghee adds a beautiful flavor and helps create a tender crumb. Use good quality ghee – the flavor really shines through. If you’re not familiar, ghee is clarified butter, and you can find it at most Indian grocery stores.
• Cardamom Variety: I prefer using green cardamom pods, as they have a more vibrant aroma. Lightly crush the pods before adding them to the syrup to release their flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, combine the milk powder, maida, cardamom powder, and baking powder. Give it a good mix to ensure everything is evenly distributed.
2. Add the ghee and, using your fingertips, rub it into the flour mixture until it resembles breadcrumbs. This is where the texture starts to come together!
3. Gradually add warm milk, a little at a time, and knead into a soft, smooth dough. Don’t add all the milk at once – you might not need it all. The dough shouldn’t be sticky, but it should be pliable.
4. Cover the dough and let it rest for about 10-15 minutes. This allows the gluten to relax, resulting in softer Gulab Jamuns.
5. Roll the dough into a thick sheet (about ¼ inch thick) and cut into rectangular pieces. Then, gently roll each piece into a smooth ball.
6. Heat oil in a deep frying pan or wok over low heat. The oil shouldn’t be smoking hot – we want to cook the Gulab Jamuns gently.
7. Fry the Gulab Jamuns in batches, turning occasionally, until they are golden brown all over. This usually takes about 8-10 minutes.
8. Drain the fried Gulab Jamuns on a paper towel-lined plate to remove excess oil.
9. While the Gulab Jamuns are frying, prepare the sugar syrup. In a separate saucepan, combine sugar, cardamom pods, and water. Bring to a boil and simmer until the syrup is sticky – about 5-7 minutes.
10. Once the syrup is ready, carefully add the hot Gulab Jamuns to the hot syrup. Make sure they are fully submerged.
11. Let the Gulab Jamuns soak in the syrup for at least 2 hours, or even overnight, to absorb all that delicious sweetness.
12. Garnish with chopped nuts (pistachios, almonds, or cashews work beautifully) and serve!

Expert Tips

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

• Don’t Overcrowd the Pan: Frying in batches ensures the oil temperature doesn’t drop, resulting in evenly cooked Gulab Jamuns.
• Low and Slow: Frying on low heat is crucial for preventing the Gulab Jamuns from burning on the outside while remaining raw inside.
• Hot Syrup, Hot Gulab Jamuns: Adding hot Gulab Jamuns to hot syrup is essential for proper absorption.

Variations

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

• Vegan Adaptation: Use plant-based ghee and milk for a completely vegan version. Coconut ghee works wonderfully!
• Gluten-Free Adaptation: Substitute the maida with a gluten-free flour blend. You might need to adjust the amount of liquid slightly.
• Spice Level: My friend, Priya, loves adding a pinch of nutmeg to the dough for a warmer flavor. Feel free to experiment!
• Festival Adaptations: During Diwali, I often add a tiny bit of saffron to the syrup for a festive touch. For Holi, a sprinkle of edible silver leaf (varak) makes 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 a delightful accompaniment to a cup of chai.

Storage Instructions

Store leftover 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 some of their softness.

FAQs

Let’s address some common questions:

• What type of milk powder works best for Gulab Jamun? Full-fat milk powder is ideal for the richest flavor and softest texture.
• Can I make the sugar syrup ahead of time? Yes, you can! Just reheat it gently before adding the Gulab Jamuns.
• How do I prevent the Gulab Jamuns from becoming hard? Frying on low heat and soaking them in hot syrup for a sufficient amount of time are key.
• What is the ideal consistency of the dough? The dough should be soft, smooth, and pliable, but not sticky.
• Can I reuse the oil after frying Gulab Jamuns? You can, but it will have a slight flavor from the cardamom. It’s best to use it for other savory frying.

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