Q: Can I use milk powder instead of khoya?

Yes, you can substitute khoya with milk powder . Just mix it with a little ghee and milk to make a soft dough. This is a common method when khoya is not available, and it works well for making soft and spongy gulab jamuns.

Q: What are the main ingredients for Gulab Jamun?

Khoya (mawa) or milk powder for the dough. All-purpose flour (maida) for binding. Baking powder for softness. Sugar and water for the syrup. Cardamom and optional flavorings like rose water and saffron for fragrance. Oil or ghee for frying.

Question 1

Can I use milk powder instead of khoya?

Accepted Answer

Yes, you can substitute khoya with milk powder. Just mix it with a little ghee and milk to make a soft dough. This is a common method when khoya is not available, and it works well for making soft and spongy gulab jamuns.

Question 2

What are the main ingredients for Gulab Jamun?

Accepted Answer

Khoya (mawa) or milk powder for the dough.
All-purpose flour (maida) for binding.
Baking powder for softness.
Sugar and water for the syrup.
Cardamom and optional flavorings like rose water and saffron for fragrance.
Oil or ghee for frying.

Question 3

Why are my Gulab Jamuns too hard?

Accepted Answer

Hard gulab jamuns can be caused by:Over-kneading the dough, which makes it dense.Adding too much flour, which affects softness.Using too little baking powder.
Ensure you knead the dough gently until just smooth, use the right amount of flour, and fry on a gentle heat.

Question 4

Why do my Gulab Jamuns break while frying?

Accepted Answer

Gulab jamuns may break if:
The dough is too soft or sticky due to excess moisture.
The dough wasn't kneaded well enough, resulting in cracks.
The oil is too hot, causing the jamuns to burst. To avoid this, make sure the dough is smooth and firm without cracks and fry on medium-low heat.

Gulab Jamun

How to Make Gulab Jamun at Home