Frying at low temperature
Too hot fat browns milk sugar quickly, 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 of whole milk powder, flour, ghee and milk is formed without cracks and baked at a moderate temperature. Warm syrup then pulls into the middle.
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 produced with Khoya, heavily boiled milk solids. Whole milk powder is a well-available alternative for the home. The same points remain decisive: the dough is brought together only briefly, the balls must be smooth and the frying fat must not become too hot. So they cook to the middle before the surface becomes dark.
Indian Recipes
Recipe
Gulab Jamun with milk powder
Gulab Jamun are slowly golden brown fried milkballs, which are placed warm in a sugar syrup scented with cardamom, rose and lemon.
Ingredients
8 servings
Method
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1
Cook light syrup
Cook sugar, water and cardamom until the sugar is dissolved. Cook gently for 5 minutes, stir in lemon juice and remove from the stove. Add rose water after a short cooling.
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2
Mix dry ingredients
Mix the milk powder, flour and baking powder thoroughly so that the baking powder is evenly distributed. Work in ghee with the fingertips.
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3
Merge soft dough
Gradually add 90 ml of milk and combine the mixture without strong kneading to form a soft, slightly sticky dough. Leave to rest covered for 10 minutes.
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4
Balls smooth shape
Check the dough and add the remaining milk drop by drop only if necessary. Roll 20 equally large, completely smooth balls with slightly greased hands without visible cracks.
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5
Moderately heat frying fat
Heat oil in a high pot to 145 to 150 °C. A sample should rise slowly and brown evenly; if it rises immediately dark, the fat is too hot.
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6
Slowly fry golden brown
Bake Gulab Jamun in three portions for 7 to 9 minutes each. Gently move with a slotted spoon so that they become uniformly dark gold.
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7
Drain in warm syrup
Heat syrup to about 55 to 60 °C. Drain hot balls for 2 minutes, then put in the warm syrup and leave to be covered for at least 90 minutes.
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8
Serve with syrup
Prepare Gulab Jamun lukewarm or at room temperature with a little syrup and sprinkle with pistachios. Before serving, check if they are crossed to the middle.
Kitchen know-how
Tips for Gulab Jamun with milk powder
Complete smoothing of cracks
Even fine cracks open when frying. If the dough is crumbly, add a few drops of milk and roll each ball again smoothly.
Variations
How to adapt this recipe
Leave a small pinch of saffron for 10 minutes in a tablespoon of warm water and add the rose water to the no longer boiling syrup.
Leave out rose water and flavour the syrup with a wide strip of organic orange peel. Remove the peel before inserting the balls.
Nutrition per serving
390kcal
58.0 gCarbohydrates
7.0 gProtein
15.0 gFat
Values are estimates per serving 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 frying fat was usually too hot or the balls were too large. Bake slowly at 145 to 150 °C and form evenly small portions.
Too much baking powder, a very soft dough or open cracks can be the cause. Weigh the ingredients carefully and test a single ball first.
It is said to be warm, but not bubbling hot. About 55 to 60 °C help in the feeding without dissolving the freshly fried balls on the surface.
Yes. You can pull in the syrup overnight and then taste particularly juicy. Store cool covered and slowly temperature before serving.
Khoya is concentrated milk by long boiling and is traditionally used. Whole milk powder forms an accessible alternative with a slightly different texture.
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