Tuesday, 20 May 2014

Gulabjamun Recipe from scratch using Milk powder


Easily one of Indias most loved desserts gulabjamuns can be a little tricky to make ....either they are right and so good or they are just a mess!

There isnt anything in between...

Well I have been looking for the perfect Gulabjamuns-from-scratch-recipe for many years!

I have tried pure milk powder Gulabjamuns, 1:1 Milk powder Flour , all khoya, part kohya....the list is endless....

Some versions were good while some recipes yielded gulabjamuns as hard as stone.....

Hence after a lot of trial and error  I have combined several recipes and tips  and I can proudly announce this recipe is the ONE!


Milkpowder gulabjamun recipe blog authentic

Its the perfect texture ....I even put it through my famed Gulabjamun test! The test is basically cutting a Gulabjamun into half ,it should be moist and danedaar right to its very centre, it should not be hard and it should not be falling apart either!

Milkpowder gulabjamun recipe blog authentic


So here is the recipe, with a little care and attention to detail anyone can make  perfect gulabjamuns at home...


1 cup Nestle Everyday Dairy Whitener (Milk Powder)
1/2 cup Plain Flour (Maida)
1/4 tsp n a lil pinch more of baking soda
1-2 tablespoons thick curd
1.5 tsp ghee
1 tablespoon Sooji ( Semolina)

Sugar Syrup
1.5 cups sugar
3 cups water
A splash of rose water
2-3 bruised green cardamom pods

Start by mixing the milk powder, flour,Semolina and baking soda with your fingers in a large bowl.
Once all the dry ingredients are well combined add the ghee and use your fingers to mix everything well again.

Now is the tricky bit, start adding the curd into the dry mix but start by adding only a teaspoon of curd at a time.
Milk powder tends to get all gooey very quickly so watch out . You dont want to add more curd than necessary. After each teaspoon addition of curd mix very well and knead. You should need only about 1-1.5 tablespoons of curd to have a homogeneous mixture.

Dont over work the dough it does not need to be all smooth and perfect you just need to bring everything together , look at the picture.

Milkpowder gulabjamun recipe blog authentic


 Once the dough is ready leave it aside for 5-10 minutes.


Get started with the sugar syrup. Add the sugar to the water along with crushed
gren cardamom seeds and some rose water. Boil the syrup for about 15-20 minutes.

Now start making little tiny rounds of your dough first take a little dough and flatten it between your palms, then make it into a small ball this ensures minimum cracks on the surface of the dough. Little because on frying they will increase in size and swell up once again when you soak them in the sugar syrup.

Milkpowder gulabjamun recipe blog authentic

Heat enough oil to be able to deep fry the dough balls. Heat oil and then reduce the heat for 5 minutes. Now gently add about 7 gulabjamuns to fry. You dont want to add too many.

Milkpowder gulabjamun recipe blog authentic

You need to fry the dough balls evenly and on a low flame. To ensure even cooking make sure you keep swirling them around in the oil. Once they acquire a nice brown even color add them to the hot sugar syrup.

Milkpowder gulabjamun recipe blog authentic

Let them soak for a minimum of 10-15 minutes before you serve them!

Milkpowder gulabjamun recipe blog authentic

I hope you try this recipe soon......:)

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