Deep fry at low temperature
Too hot fat quickly browns lactose while the core remains raw. A thermometer reliably keeps the temperature between 145 and 150 ° C.
Indian Recipe
Gulab Jamun with milk powder
A soft dough made of whole milk powder, flour, ghee and milk is formed without cracks and baked at moderate temperature. Warm syrup is then absorbed right into the centre.
Total time
2 hr 30 min
Calories
390 kcal
Servings
8 servings
Difficulty
Medium
Why this recipe works
Indian Milkballs in Cardamom Rose Syrup
Traditional gulab jamun are often made with khoya, strongly boiled milk solids. Whole milk powder is a good alternative for home use. Crucial are the same points: the dough is only brought together briefly, the balls must be smooth and the fat must not get too hot. So they cook until the middle before the surface darkens.
Indian Recipes
Recipe
Gulab Jamun with milk powder
Gulab Jamun are slowly fried milk balls, which are placed warm in a sugar syrup scented with cardamom, rose and lemon.
Ingredients
8 servings
Method
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1
Boil light syrup
Bring sugar, water and cardamom to the boil, stirring, until the sugar is dissolved. Cook gently for 5 minutes, stir in the lemon juice and remove from the heat. Add rose water only after cooling down briefly.
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2
Mix dry ingredients
Thoroughly mix milk powder, flour and baking powder to ensure that the baking powder is evenly distributed. Work in the ghee with your fingertips.
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3
Merging soft dough
Add 90 ml milk one by one and join the mixture without kneading it to a soft, slightly sticky dough. Leave covered for 10 minutes.
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4
Shape balls smooth
Check the dough and add the remaining milk drop by drop only if necessary. Roll 20 balls of the same size with lightly greased hands, completely smooth and without visible cracks.
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5
Heat frying fat moderately
Heat oil in a large saucepan to 145-150 ° C. A sample should rise slowly and brown evenly; if it immediately turns dark, the fat is too hot.
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6
Slow fry until golden brown.
Bake Gulab Jamun in three portions for 7 to 9 minutes each, gently moving with a ladle so that they are evenly golden all around.
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7
Let steep in warm syrup
Heat the syrup to about 55 to 60 ° C. Drain the hot balls for 2 minutes, then add to the warm syrup and leave covered for at least 90 minutes.
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8
Serve with syrup
Serve Gulab Jamun lukewarm or at room temperature with a little syrup and sprinkle with pistachios. Before serving, check that they are thoroughly mixed.
Kitchen know-how
Tips for Gulab Jamun with milk powder
Smooth cracks completely
Frying already opens up fine cracks. If the dough is crumbly, work in a few drops of milk and roll each ball again until smooth.
Variations
How to adapt this recipe
Let a small pinch of saffron infuse in a spoonful of warm water for 10 minutes and add it to the no longer boiling syrup together with the rose water.
Remove the rose water and flavour the syrup with a wide strip of organic orange zest. Remove the zest before inserting the balls.
Nutrition per serving
390kcal
58.0 gCarbohydrates
7.0 gProtein
15.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Gulab Jamun with milk powder
The deep-frying fat was usually too hot or the balls were too big. Bake slowly at 145 to 150 ° C and form small portions evenly.
Too much baking soda, a very soft dough or open cracks can be the cause. Weigh the ingredients carefully and test a single ball first.
It should be warm but not bubbly hot. 55 to 60 ° C will help to soak it in without dissolving the freshly fried balls on the surface.
Yes. They can be soaked in syrup overnight and taste particularly juicy. Cover and store in a cool place and keep at a low temperature before serving.
Khoya is a concentrated milk mass that is used traditionally by long boiling. Whole milk powder is an accessible alternative with a slightly different texture.
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