Gulab Jamun Recipe in Tamil | How to make Gulab Jamun with Milk powder | Milk powder Gulab Jamun

milk powder

🥗Healthier: coconut flour

💰Cheaper: dry milk

Coconut flour offers a lower-calorie option.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar flavor with less saturated fat.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water gives a floral note without the cost.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric adds color at a fraction of the cost.

Add 1.5 cups of sugar and 1.5 cups of water to a pan to make the sugar syrup.

Heat the mixture until the sugar dissolves completely and comes to a boil.

Turn down the heat to low and let it simmer for 8 to 10 minutes until it reaches half string consistency.

Add a few drops of lemon juice to prevent sugar crystallization, along with 4 cardamom pods and a few strands of saffron for flavor and color.

In a bowl, combine 1 cup of milk powder, 1 tablespoon of ghee, 3 tablespoons of all-purpose flour, and a pinch of baking soda.

Mix the dry ingredients well, then gradually add approximately 4 to 5 tablespoons of milk, mixing until a dough forms without over-kneading.

Take a small portion of the dough and roll it into a soft and smooth ball, ensuring there are no cracks.

Heat oil in a pan over medium heat, ensuring it is not too hot.

Fry the balls until they are uniformly golden on all sides.

Once golden, remove the balls from the oil and add them to the sugar syrup.

Let the gulab jamun soak in the syrup for a minimum of 3 to 4 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens