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!
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Cooling Time: 30 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert, Festive Recipes, Sweets
Cuisine Bangladeshi, Indian, Pakistani, South Asian
Servings 12 pieces
Calories 180 kcal
For the Gulab Jamun Dough:
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
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.
- 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.
Enjoy making this delightful dessert at home!
Calories: 180kcal