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Milk Powder Nuggets Soaked in Rose Syrup

Easy Indian Gulab Jamun with Milk Powder

On special occasion of Holi, sharing with you some sweetness straight from Indian side of my Kitchen. :) Ready in no time, these fragrant rose syrup soaked milk powder nuggets, just melt in mouth!

Sweets and auspicious occasions go hand-in-hand in any family and so is in ours! Holi, the festival of colors, is widely celebrated all over India. It is the time of transition from Winters to Spring Season and celebrated in remembrance of Lord Krishna and Goddess Radha! I don't think anyone will be without colors all-over their face and mouth full of sweets today!

Syrup Soaked Indian Sweet Gulab Jamun Recipe with ChefDeHome

Especially for kids, this time is to enjoy lots of sweets and playtime with colors!

There is no Indian on earth (I think) who have never tasted Gulab Jamun! One of the quintessential Indian sweet, it often appears in dessert menu, festival or no festival. Ask me! my husband can have a dose of Gulab Jamun daily! It's just I keep my hands tight on sweets. Not just for dessert, often Gulab Jamun are also served for Tea Time to guests! Some Indian savory snacks, strong Black Chai Tea and  bowl of warm Gulab Jamun with some syrup! yumm!!

Syrup Soaked Spongy Sweet Indian Gulab Jamun

Traditionally, Gulab Jamun are prepared by Indian Pastry Chefs (called Halwai) after cooking milk for a long time, low and slow until it thickens into a thick and creamy mass called mawa in hindi. Modern day's, quick version of mawa, is Milk Powder. Easy, handy, and the choice of people like me, who decide at last moment to make something for the occasion :)

Easy Indian Sweets at home Gulab Jamun Recipe

When you eat comforting sweet like Gulab Jamun, it is bad manner to talk about diet. So friends, I'm not going to discuss that today ;) 

I have still tried to lighten up these nuggets with hint of semolina and lite-sweet sugar syrup. If you like Gulab Jamun on very sweeter side, increase sugar a little more in syrup. Touch of rose water in syrup gives a beautiful fragrance to Gulab Jamun, but it is not mandatory. 

Easy Indian Gulab Jamun on Holi - Step By Step with ChefDeHome

Indian Gulab Jamun

Wish you all a Happy Holi! 

Have fun!

~Savita

Here are some more sweet treats for Holi!

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Easy Indian Gulab Jamun with Milk Powder

Easy Indian Gulab Jamun with Milk Powder
Total Time Prep Time Cook Time Difficulty Easy Yields 20 Gulab Jamun Serves 10
Smart Swap If you don't have Rose Water, skip it Or use a tsp of Rose Syrup (like Roohafzaa)

Ingredients

    Gulab Jamun
  • 2 Cup Powdered Milk  
  • 6-8 tbsp Milk  (few tbsp more or less, as per consistency of dough)
  • 1 tbsp Canola Oil  (for dough, plus more for frying)
  • Pistachio  (crushed, for garnish)
  • 1 tbsp Unsalted Butter  (or use Ghee - Clarified Butter)
  • 1/2 tsp Baking Powder  
  • 1 tbsp All-Purpose Flour  (maida)
  • 2 tbsp Semolina  (fine, soaked in water for 10 minutes)
  • Rose Syrup
  • 1/2 tsp Rose Water  
  • 1.5 Cup Sugar  
  • 2 Cup Water  
  • 1 tsp Lime  (juice)

Directions

Hide Step Photos
  • Step for Recipe - Easy Indian Gulab Jamun with Milk Powder
    1. Soak semolina with 1-2 tbsp water and set aside. In a sauce pan, combine sugar and water for rose syrup. Add lime juice. Heat until sugar has dissolved. Then mix in rose water and set aside.
    Step for Recipe - Easy Indian Gulab Jamun with Milk Powder
    2. In a wide bowl, take powdered milk, add cold butter diced in chunks or ghee and canola oil. Rub with hands to distribute fat in milk powder.
  • Step for Recipe - Easy Indian Gulab Jamun with Milk Powder
    3. Now add in baking powder, soaked semolina and 1 tbsp maida (all purpose flour), and rub with your hand again until dried milk looks like pea-size granules.
    Step for Recipe - Easy Indian Gulab Jamun with Milk Powder
    4. At this stage, add milk a little bit at a time to bring everything together. Don't knead to make dough. Just use gentle pressure to bring everything together. Cover with kitchen towel and set aside for 10 minutes to rest.
  • Step for Recipe - Easy Indian Gulab Jamun with Milk Powder
    5. Divide rested dough into 20 equal portions and arrange on a plate
    Step for Recipe - Easy Indian Gulab Jamun with Milk Powder
    6. Now with clean hands, roll each portion to make a smooth ball. Make sure it is smooth from all sides, no cracks visible. If dough sticks to hand, wash hand, wipe dry and repeat rolling again.
  • Step for Recipe - Easy Indian Gulab Jamun with Milk Powder
    7. Cover the rolled balls with kitchen towel. Heat oil for deep drying. Oil should not be very hot or jamun will be uncooked and doughy from inside.
    Additional Notes
    Test oil temperature by dropping a small dough ball in oil. It should come to top on count 5. If dough immediately comes to top or gets brown, oil is over heated. If dough stays at bottom more than 5 counts, it is not heated fully.
    Step for Recipe - Easy Indian Gulab Jamun with Milk Powder
    8. It takes 8-10 minutes to cook one batch of Jamun. After first 4 minutes in oil, gulab jamun should not look brown at all.
  • Step for Recipe - Easy Indian Gulab Jamun with Milk Powder
    9. After 8-10 minutes gulab jamun will look brown. Now, these will be fully cooked from inside. (at this point, you can also crank-up the heat a bit, and brown them as much you like.)
    Step for Recipe - Easy Indian Gulab Jamun with Milk Powder
    10. Remove the cooked jamun into a plate lined with paper towel. Repeat steps 7-9 to cook all.
  • Step for Recipe - Easy Indian Gulab Jamun with Milk Powder
    11. While rest of jamun are cooking, drop the cooked ones in syrup. Soak all gulab jamun in syrup for at-least 25 minutes.
    Step for Recipe - Easy Indian Gulab Jamun with Milk Powder
    12. Gulab Jamun are ready when soaked most of the liquid and look heavier than their size and are moist and spongy due to soaking sugar syrup. Serve topped with chopped pistachios and little bit of leftover syrup. Enjoy!
Savita's Notes:

Storage and Re-Heating Instructions: Gulab Jamun will stay good in refrigerator, in an-air-tight container for up-to 1 week. To reheat, microwave with syrup for 30 seconds. Or heat in a pan until syrup starts to bubble!

Lime/lemon juice in syrup helps to prevent caking of sugar syrup. Don't miss that!

Kitchen Hack If you ever end up making a too hard or dry gulab jamun batch. Never throw them away. Just microwave with syrup for 30 seconds and they will be as soft as they should be. Enjoy!

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57 reviews(s)

  1. best recipe but could you make it clear about maida?in ingredients you have mentioned 1tbsp and in directions its 2 tbsp.which 1 is right? Thanks.
    Hi Sarah, it is 1 tablespoon only. I have fixed the directions. I hope it helps.
  2. Can i replace the canola oil for frying to ghee?
    Hi Manjit, I personally don't use Ghee a lot in cooking. But for Gulab Jamun some Halwai do use Ghee. So any oil or ghee should work fine.
  3. Hi Your recipe looks very delicious !!need to make these and can I substitute vegetable oil to canola oil ? thanks
  4. Is this supposed to be served hot? I'm sorry, I never tasted it, but I found it so tempting! I'll make next sunday!!
    Hi Maria, these are served hot. After cooking I would leave it in syrup for couple of hours, then before serving heat with syrup in microwave for 20 secs or until heated through, or heat in pan. I hope you enjoy! cheers!
  5. Great recipe.thx a lot.tried it and the sweets came out very delicious.
    Hi Vandana, thanks! I'm glad you enjoyed gulab jamun.
  6. The best gulab jamun recipes the pictures really helped throughly explained
    I'm happy to hear that steps were helpful.
  7. I wanted this recipe , and I got it here,thanks
  8. Hi, I am featuring this yummy recipe on my blog. Feel free to grab the featured button :) You can see here: http://creativekhadija.com/2016/07/eid-sweet-dishes-yummy-recipes/ Thank You. Khadija
    thanks for feature, Khadija! These Jamun indeed come-out very good and yummy.
  9. I just made them.. They turned out great!! Great recipe .. Now I will not be looking for any more gulab jamun recipes ..
    Joham, thanks. I m so glad to hear you find this your best Gulab Jamun recipe. thanks for taking time to let me know.
  10. i just tried & it came out excellent, a big round of applause on this great recipe to the chef. WELL DONE
    Sadia, thanks! I'm no chef, really. :) But thanks for such sweet words. The best compliment for a food blogger is when someone try recipe and like it. I'm glad you enjoyed Gluab Jamun. thanks for the feedback.
  11. Absolutely tempting! My all time favorite... Jamun look divine :)
    thank you so much, Madhu! Gulab Jamun are my supper fav too! Can't have one, ever! :)
  12. They look super tempting... Great post :)
    Gauri, thanks! I totally missed this comment. Gulab Jamun are everyone's fav. Isn't it?
  13. Wow Savita it looks so tempting...love gulab jamun and want to try this version soon..beautiful clicks !!
    thanks, Jolly! Our love for gulab jamun is certainly mutual. :) I'm glad you find this one tempting. I hope you get chance to try soon.
  14. Going to make them soon. Thanks for recipe xx Sharon Dhanoa
    Great News! I'm sure you gonna love'em, Sharon! Thanks for trying. One quick tip, Gulab Jamun even taste better the next day. Just microwave (10-20 secs) or heat with syrup before serving. These will be utterly moist, spongy and soft!
  15. Wow!...Lovely presentation...I have always made jamuns with gits...have to try this one now.
    Teena, thanks! Do try, I bet you will love this method of making Gulab Jamun!
  16. Yummy jamuns dear:)...My all time favourite:)Loved the presentation and clicks:)
    Padma, thanks! Gulab Jamun never fail to amaze! Isn't it? always yumm!
  17. excellently made jamoons caught my eye dear Savita. irresistible. heavenly with rose addition. love it!
    thanks, Anupama! trust me, these gulab jamun taste delicious!
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