Eggless Gulab Jamun
Ingredients
Dough
full cream milk powder
0.5 cup
flour
2 tablespoon
baking powder
0.5 teaspoon
ghee
1 teaspoon
milk
5 tablespoon
Sugar Syrup
sugar
1 cup
water
2 cup
Frying
oil
500 ml
Instructions
Prepare sugar syrup
Combine sugar and water in a pot and heat until the sugar dissolves completely. Simmer for 5 minutes to thicken slightly.
Mix dry ingredients
In a mixing bowl, combine milk powder, flour, and baking powder.
Form the dough
Add ghee and gradually pour in the milk while mixing until a soft, smooth dough forms.
Shape the jamuns
Divide the dough into 20 equal portions and roll each into smooth balls without cracks.
Heat oil for frying
Heat oil in a wok or deep pan to medium heat (around 160°C).
Fry the gulab jamuns
Fry the balls in batches on low-medium heat until they turn golden brown all over.
Soak in syrup
Immediately transfer the fried jamuns into the warm sugar syrup. Let them soak for at least 30 minutes.
Original recipe
Storage
Store soaked gulab jamuns in an airtight container in the fridge. Warm slightly before serving for best texture.
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