Please note that this gulab jamun recipe may not work with low fat milk powder. I have used everyday regular milk powder from Nestle. Don’ts For The Sugar Syrup Gulab jamun are soft delicious berry sized balls made with milk solids, flour & a leavening agent. These are soaked in rose flavored sugar syrup & enjoyed. The word “Gulab” translates to rose in Hindi &“jamun” to berry. So gulab jamun are berry sized balls dunked in rose flavored sugar syrup. This cake remains true to the original Gulab Jamun – if you close your eyes you’d almost be mistaken to believe that they are the same thing! Gulab Jamun is an iconic Indian sweet. No matter wherever you are in the world, even if you have not explored Indian cuisine, I can guarantee that you will have come across gulab jamun! They are often served at Indian parties and are a must on Indian restaurant menus.

Fry on medium-low heat. On high heat, they will get dark from the outside but will not be cooked well from the inside. Stir gently so they are golden brown on all sides. If they turned too soft, broke or integrated while/after frying it means too much baking powder or baking soda has been used. Excess leavening agent will prevent them from retaining their round shape.

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Even if you are living in countries outside India such as United States or United Kingdom you can easily find all the ingredients in supermarkets. However, in some places you may face a bit of challenge in finding Arrowroot (Ararot) powder. If you do find some challenges see if you can grab some All Purpose Flour.

Gulab Jamun is a milk-solid based dessert from Indian Sub-continent. It is a popular dessert and is especially prepared during special occasions and festivals in India and its neighbouring countries. Gulab Jamun recipe is a simple recipe which is very easy to follow. Since it is a simple and tasty dish it is popular in many countries such as Mynammar, Mauritius, Guyana etc. You should be able to prepare 12 – 15 Gulab Jamun balls with this quantity. The actual quantity will also depend on the size of dough balls that you make. Chef Recommendations for Gulab Jamun So the simple alternate to this is to use milk powder also known as dry milk which yields the same results. Gulab jamuns are essentially sweetened dough balls. The sugar syrup, milkiness, and aromatics (cardamom/saffron) should all be present in the right proportions. The chashni plays a vital role here. An overly sweet gulab jamun is as undesirable as one that tastes raw. You can also use dry milk powder to make gulab jamun. It is easily available in stores. This is the method that is used by the ready mixes such as MTR and Gits.

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Measure the dry and wet ingredients correctly and set aside. Ensure they are all at room temperature. Also set aside some extra milk which you may need while making the dough. Here is the traditional way – Fry gulab jamun in ghee for the real deal! You can fry them in oil to make them lighter. However, I very much prefer the taste of ghee (yes, spoiled by Mom!). Soft enough for the spoon to seamlessly cut through them and hard enough to retain the shape- the texture of a perfectly kneaded and fried gulab jamun. Similarly, the center must be cooked through as well for a delightful experience in each bite. Is the sugar syrup nice and flowy? Or had it solidified? 4. Use Of Aromatics One of the key advantages of using ready mix over Milk Cheese is that they have better shelf-life (6 months to 1 year). Also, it helps speed up the process of making perfect Gulab Jamun in very less time. With ready mix you will get perfectly round dough balls which won’t break while frying. I highly suggest not to alter the recipe as it may not work. After several trial I got these right, just the way one would get in North Indian restaurants and sweet stalls. Soft, juicy, mouth melting and delicious.