Perfect Eggless Gulab Jamun Recipe
In this recipe, I’ll show you how to make perfect eggless Gulab Jamun using milk powder. Gulab Jamun is one of the most popular South Asian desserts, known for its soft texture and delicious sugar syrup. Whether you call it Gulab Jamun, Lal Mohan, or Pantua, this recipe is an easy, no-fail method to enjoy this traditional sweet treat without using eggs or paneer. This step-by-step guide ensures soft, delicious, and crack-free gulab jamuns soaked in a fragrant sugar syrup. Let’s dive into this simple step-by-step recipe!
Equipment
- Mixing bowl
- Frying pan
- Slotted spoon
- Saucepan
- Measuring spoons and cups
- Whisk
Ingredients
For the Gulab Jamun Dough:
- 1/2 cup Milk Powder Full Cream
- 2 tbsp All-Purpose Flour
- 1/2 tsp Baking powder
- 1 tsp Ghee or Oil, for mixing
- 6 tbsp Milk (usually 4 to 6 tbsp) adjust based on dough consistency
For Frying:
- Oil for deep frying
For the Sugar Syrup:
- 1 cup Sugar
- 1 cup Water
- 1 tsp Rose Water optional
Instructions
Prepare the Gulab Jamun Dough:
- In a mixing bowl, combine 1/2 cup full cream milk powder, 2 tablespoons all-purpose flour, and 1/2 teaspoon baking powder. Mix well to combine.1/2 cup Milk Powder, 1/2 tsp Baking powder, 2 tbsp All-Purpose Flour
- Add 1 tablespoon ghee and rub it into the dry ingredients using your fingers until until it is well incorporated.1 tsp Ghee
- Pour 4-6 tablespoons of milk slowly and gently mix until a soft, sticky dough forms. Be careful not to knead the dough too much, as it should remain soft and slightly sticky.6 tbsp Milk
Shape the Dough:
- Grease your hands with a little ghee or oil, then take small portions of the dough and shape them into smooth, crack-free balls. Make sure the balls are uniform in size to ensure even cooking.
Fry the Gulab Jamuns:
- Heat oil in a frying pan on medium-low heat. The oil should not be too hot; it should be warm enough to slowly cook the balls.Oil
- Gently drop the dough balls into the warm oil. They should not rise to the top immediately; instead, they will gradually float as they cook. Fry them on medium-low heat for about 10-12 minutes, turning occasionally to ensure even browning.
- Once the balls are golden brown, remove them from the oil with a slotted spoon and drain on paper towels to remove excess oil.
Prepare the Sugar Syrup:
- In a saucepan, combine 1 cup sugar and 1 cup water. Stir and bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes or until the sugar completely dissolves and the syrup comes to a boil.1 cup Sugar, 1 cup Water
- Once the syrup is ready, stir in 1 teaspoon rose water for flavor (optional).1 tsp Rose Water
Soak the Gulab Jamuns:
- Add the warm fried gulab jamuns to the hot syrup. Make sure the syrup is warm and not boiling. Cover the pan and cook the jamuns in the syrup on low heat for 10-12 minutes.
- After 10 minutes, uncover the pan and cook for another 5 minutes to allow the gulab jamuns to fully absorb the syrup and expand in size.
Serve:
- Turn off the heat and let the gulab jamuns soak in the syrup for at least 30 minutes to cool down. Once cooled, serve the gulab jamuns, garnished with pistachios or saffron if desired.
Video
Notes
- For crack-free balls: Ensure that the dough is soft and sticky but not overworked. Avoid kneading the dough as it will make the gulab jamuns hard.
- Frying tips: Fry the balls on low to medium heat to ensure that they cook evenly without burning. The slow cooking process will help them remain soft and cook through perfectly.
- Syrup consistency: The syrup should be warm and thin, not thick. Ensure the syrup is not too hot when you soak the fried jamuns, or they might break.
- Flavor variations: In this recipe, I didn’t use lemon juice or cardamom pods for flavoring or preventing crystallization. If you prefer, you can omit these ingredients, as the recipe still works well without them.
Nutrition
Calories: 180kcal
Tried this recipe?Let us know how it was!