Milk Gulab Jamun Recipe | NO Mawa/Khoya | NO Milk Powder | How to make Gulab Jamun at Home

Gulab jamun is a classic Indian sweet made of milk powder or khoya (milk solids), sugar, flavorings like rose water, cardamom powder, saffron. These are deep fried balls dunked in sugar syrup and served warm or chilled. In this post I am sharing with you a gulab jamun recipe without milk powder or khoya / mava



Tips for Making Gulab Jamun : The perfect gulab jamun has a warm brown color, fits in the palm of your hand, and soaks up syrup without becoming soggy. Here’s what to know if it’s your first time making this iconic Indian dessert

Why Gulab Jamun Turns to Hard?
There are several small points we often neglect while making the gulab jamun and it results to make them hard.
High Heat
If you fry gulab jamuns on high heat, they will get perfect brown color from outside. But balls will remain hard from inside.
Solution
Always heat oil on medium then turns to medium low. Put gulab jamuns in badges, don’t overload the pan. Stir frequently. Fry on medium low heat until getting a nice brown color.
Hard Dough
Another reason is hard dough. If the dough is not soft, the jamuns turn too hard while frying.
Solution
Knead the dough until it becomes soft. According to the recipe, you are using milk, water or egg then do not add it at once. Instead add milk, water, or egg slowly until dough comes together.  Now with the help of your palm rub the dough until soft and smooth. Make balls with no cracks.
Rolling Gulab Jamuns with Hard Hands
Another possible reason for hard gulab jamuns is you make the balls with hard hands.
Solution
Always gently roll jamuns into balls. The best tip is to grease your hands with oil then roll them into balls.
How Avoid Cracks on Gulab jamun while Frying?
The possible cause of cracks on gulab jamuns while frying is
   Addition of high quantity of rising agent i.e. baking powder or baking soda
   The dough does not knead well
   Oil is too hot or even not hot
   There are cracks on gulab jamuns
Solution
   Always use baking soda or baking powder according to recipe measurement.
   Knead dough very well. It should be soft and smooth.
   Make balls with soft hands and there should not any crack on the ball.
   Heat oil on high heat then switches to medium low. There should not any smoke in oil.
   Add balls and fry on low heat until getting a perfect brown color.
Why Gulab Jamun Break in Oil?
A probable reason for breaking balls in oil is the lack of moisture in the rolled dough. Thus, when they are in oil, they burst.
Solution
Pay attention that the dough is not too dry instead there is some moisture. Put some balls in hot oil and cover the rest off with the damp cloth. The damp cloth will keep the moisture on the outer layer of the balls.
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