Milk Powder Gulab Jamun

5 from 4 votes

This delicious Gulab Jamun made from milk powder is super delicious melt-in-mouth sweet. A detailed recipe of how to make khoya or Mawa or kova from milk powder.

Prep Time10

Cook Time1

Khoya Cooking Time20

Total Time1 10

Course: Desserts, Sweets

Cuisine: Indian

Servings: nos

Calories: 117kcal

Author: Farrukh Aziz

Ingredients

For Making Khoya

4 cups Milk powder
1.75 cups Milk
125 g Unsalted butter
2 tbsp Ghee

For Jamuns

Homemade khoya
14 tbsp All-purpose flour (levelled, standard spoon measure)
3 pinches Soda bicarb
Ghee or Oil For Frying the Jamuns

For Sugar Syrup

6 cups Sugar
7 cups Water
2 tsp Cardamom powder
A pinch of saffron

Instructions

How To Make Khoya from Milk Powder

In a heavy bottom pan, melt butter. Add ghee, milk and mix. Bring it to a boil. Then reduce the heat to low.
Gradually, add milk powder and keep stirring continuously. At any point, please do not increase the flame also do not stop stirring.
Keep stirring and cook until it reaches thick khoya consistency.
Once it reaches the required consistency, mixture will start leaving the pan and dries up well. This will take approx. 20 minutes. Take it off the heat.
Transfer the khoa on to a big plate and allow it to cool completely.
Khowa is ready to use. The above measure yields approximately 750 grams of khoa.

To Make Sugar Syrup

Prepare syrup by boiling sugar, water, cardamom powder. Remove scum if any. Add saffron and boil it for another 12-15 minutes on medium flame.

How To Make Milk Powder Gulab Jamun

In a large plate or bowl, start kneading the khoa with the heels of your palm. It should be very soft. If the khowa is too dry or thick add few tablespoons of milk. I added 3 tablespoons of milk. Knead well.
Add soda and maida. Mix everything well and knead it into a soft dough. Dough should be soft and lump free.
Cover the dough and keep it aside for good 20 minutes. Meanwhile heat oil/ghee in kadhai or pan.
Now, after resting the dough, divide it into small equal sized balls. Shape each ball into smooth round or oval shape. This time I shaped then into an Oval. Do not apply too much pressure and avoid cracks on jamuns.
When the ghee/oil is hot, reduce the flame to medium low. Ghee/oil should be hot but not smoky. If the ghee/oil is too hot the jamuns will burn and remain uncooked within.
Gently slide the jamuns in the oil. Firstly, jamuns will sink at bottom, after few seconds it will float on the top. Keep stirring jamuns with ladle so that they get evenly fried. Fry them till brown.
Once done carefully take them out on absorbent paper and drop them in hot sugar syrup.
Repeat the same for all the jamuns but do not add too many jamuns for frying at a time.
Leave the Gulab Jamuns aside to allow the jamuns to soak the sugar syrup well, atleast for an hour or so before serving. I usually keep it soaked in the syrup for overnight and serve next day .

Nutrition