Gulab Jamun with Milk Powder Recipe (with Step by Step Photos)

Response: Yes, you can use margarine instead of ghee while making the dough. Don't use margarine for deep frying the jamuns.

Response: Hello Vinay, maida measurement is 1/4 cup.

Response: Yes, you can. They won't spoil. Don't keep them in an airtight container just cover the jamun vessel with a sieve.

Response: Hello Mary, you can use any brand milk powder for this recipe. However, full fat milk powder works better than low fat milk powder.

Response: Hello gaayatri, use any brand full fat milk powder.

Response: Hi Sue, you can use any brand milk powder but use full fat milk powder.

Response: I think dairy whitener can't be used to make the jamuns as it has added sugar while milk powder doesn't have any added sugar.

Response: Hello Kavita, add a little more milk powder in dough, it will absorb the excess milk from the dough.
I am not sure about why your dough is little brown.
Make sure that the oil is medium hot (not low temperature) before adding the jamuns into the oil. If the oil is not hot enough the jamuns will break (fat jayege).

Response: Hello Rafiya, I have used the Nestle brand milk powder in this recipe.

Response: Hello Juveriya, follow the below given tips to cook the jamun perfectly.
1. Always use a heavy based kadai(pan) for deep frying jamuns.
1. Heat ghee/oil over medium flame.
2. When you add the jamuns into hot ghee/oil, reduce flame to low and fry the jamuns till they turn golden.
3. For the next batch, again heat the ghee/oil to medium flame and then reduce the flame to low after adding jamuns.

Response: Hello Menaka, I have never tried making jamuns using infant powder so I am not sure about this.

Response: Hi Mahun, the main reason behind the jamuns dissolved in ghee is the low temperature of oil. When you add jamuns to the ghee make sure that it is medium hot. Read in the "Tips and Variations" about "check the temperature of oil for deep frying".

Response: No, You can't replace baking soda with baking powder.

Response: No, you can't use whole wheat flour instead of maida.

Response: Hi Arti, jamuns stay good for 1-2 days at room temperature and for a week in the refrigerator.

Response: Hi Asma, it happens 1.when the baking soda is expired or not measured accurately OR 2.the dough is overmixed in step-7.

Response: Hello Neha, I have already replied for the broken jamun while frying in the below comments reply.

Response: Hello Shilpa, it happens if the baking soda is added more than the given amount.

Response: Hello Khadija, it happens if the jamun mixture is too dry or the rolled jamuns are kept idle for a longer period before deep frying. Make sure that the jamun mixture is not dry and keep the rolled jamuns covered till the time of deep frying to prevent them from tuning dry.

Response: Hello Deepti, we have used the granulated sugar in this recipe so no need to change it's quantity.

Response: No, you can't use infant milk powder.

Response: No, you can't replace the main ingredients. If you want to make the jamun with mawa, follow this recipe of - Mawa Gulab Jamun

Response: No, you cannot use olive oil instead of ghee.

Response: 1 cup equals around 9.6 fluid ounces.

Response: Yes Anthony, you can keep them on extremely low heat for few minutes to re-heat them. Don't keep them for a very long period on low heat.

Response: Hello Rehana, cover the balls with wet cloth to prevent them from turning dry and cracks. Add more milk in milk powder to make smooth and soft dough and them make balls from it.

Response: Use 1 cup sugar and 2½ cups water to make less sweet sugar syrup. If you add too much water to the syrup, the jamuns may taste watery. As the syrup is watery, cool the jamuns before adding to the syrup to keep their shape round.

Response: Hello Laura, it happens if the oil is not hot enough when you added the jamuns in oil.
To prevent this, follow the given steps. - Heat the oil until medium hot, add the raw jamuns in it and then reduce flame to low and fry the jamuns. You can increase or decrease the flame as required to maintain the even temperature of oil. To maintain the oil temperature even, use a heavy based frying pan.

Response: I think there is some problem in the dough. It happens if the quantity of maida (all purpose flour) is changed or the temperature of oil is not medium hot while adding the jamuns in oil for deep frying.

Response: No, you cannot use evaporated milk instead of normal milk in this recipe.

Response: Hello Sajitha, I have never tried to make the jamuns with amulspray milk powder (milk powder for infants) so I am not able to give you the answer. You can use the normal milk powder of amul brand or any other brand to make this jamun.

Response: No, you can not make the balls in advance.

Response: No, you cannot use butter for deep frying. You can use oil or ghee or both to deep fry jamuns.

Response: Hello Evan, when you try this next time, don't add too much milk in a single go (add little by little as needed) to make the perfect dough.
The time required to heat the oil is not fixed as it depends on multiple factors like the quantity of oil, the thickness of vessel and gas flame. You can check the oil is over hot or perfect hot by following the directions given in step-9.

Response: If the jamun mixture has not enough moisture (too dry), the balls will break while frying. When you try this next time, make sure that the mixture is like soft dough.

Response: Hello Rajeshni, use 3/4 cup water for 1/2 cup sugar to make sugar syrup.

Response: Hi Hitali Shah, to make the 35 jamuns, multiply all ingredients by 3.5.

Response: The gulab jamuns turns too soft if the dough is too soft. When you try this next time, add less milk while making the dough. If the dough is little sticky, don't worry but if the dough is too sticky, sprinkle some milk powder and gently mix it.

Response: Hi Samreen, baking soda is used in this recipe. Adding the right amount of baking soda is the key to make soft jamuns. Best of luck for the recipe.