Milk Powder Gulab Jamun

It makes for a perfect dessert to serve on a special occasion and I bet your friends and family will love this awesome surprise. What’s more, it is an ideal recipe for Indian festivals like Diwali, Holi, Raksha Bandhan or Eid.

The traditional and classic gulab jamun with khoya is a very famous Indian sweet or dessert that is enjoyed by young and old in most of the festive celebration meals. No matter which region you travel, you are sure to get hold of some Gulab jamuns. These sticky sweet deep fried balls aren’t for weight watchers as they are loaded with calories but once in a while, you are allowed to cheat right?

Gulab Jamun is the most favourite and preferred dessert or sweet for any happy occasions such as birthday parties, weddings or festivals like Diwali, Holi or Ramadan. A bowlful of hot or cold gulab jamun bowl brings nothing but the utter joy of heaven! And that’s exactly how I feel. I remember my mum making a big batch of Gulab jamuns every Diwali. She would use pure mawa or khoya (Indian milk solids) to make jamuns (balls) and add rose water in the sugar syrup to get the essence of floral flavours.

Being Indian in origin, I too love Gulab Jamun and kala jamun, Paneer Gulab Jamun , Sweet Potato Gulab jamun

More Indian Sweets Recipes- Bombay Ice and Golden Halwa | Habshi Halwa | Malai Dodha Barfi | Beetroot kalakand | Figs, Chocolate and Cashew Rolls | Chocolate and Rose Kalakand |

Because we hadn’t had any Gulab Jamun for sometimes, we decided to make some for this years Raksha Bandhan, Usually, I prepare Gujarati meal on this day, but this time we decided to prepare Awadhi dishes, amidst the lavish feast of Awadhi food, ending the meal with kesar gulab jamun which seemed not just fitting but also much-needed treat. These creamy melt in the mouth milk powder gulab jamun were so aromatic, spices such as saffron and cardamom give it that required warmth in delicious in Indian desserts.

Now, we know that numerous Indian festivals are lined up until right up to November, so do not shy away from this Gulab Jamun but add to your dessert menu and get ready to receive many compliments.

How can I make soft and melt in mouth Gulab Jamun using milk powder?

Usually, with milk powder, many add semolina, which makes gulab jamun little hard and cracks. Avoid semolina, knead the dough thoroughly and make a soft and sticky dough. When you make balls, make sure there are no cracks.

What other ingredients can I add for more flavours?

You can add cardamom powder, also can stuff one whole pistachio or chocolate chips in each ball.

On what temperature should I fry the gulab jamun in oil or ghee?

To get the perfect gulab jamun, first heat oil or ghee on a high heat once heated turn off the heat, let the oil cool then again heat the oil on a very low-medium heat and fry the gulab jamun so that the inner side of the jamun cooks well too.

What so Gulab jamun doesn’t break in oil while frying?

In the dough, if you’ve added too much soda bi-co, gulab jamuns will break. So take care, when you add soda bi-co. Make sure balls are rolled properly without cracks. Do not overcrowd the kadai by adding many jamuns same time. make sure oil temperature is maintained throughout the whole frying process.

What colour Gulab Jamun should be?

Gulab Jamun should be between light to medium brown.

For how long I should keep Gulab jamuns in the sugar syrup before serving?

At least 5 hours, the more the better.

Gulab Jamun best served hot or cold?

Gulab jamun is delicious and irresistible hot or cold (at room temperature) it depends on you how you like it. In my family, we like both ways. According to my daughter when it is hot, it is sweeter.

What do I serve with Gulab jamun?

Traditional way you don’t need anything to serve with, just serve at room temperature. But nowadays I’ve seen hot Gulab Jamun served with vanilla or kesar Pista ice cream and sometimes cream too. You can garnish it with toasted almond or pistachio slivers too.

Can I make Vegan and sugar free Gulab Jamun?

Yes, you can

Gulab Jamun with Milk Powder

Ingredients

Sugar Syrup

• 3 cup sugar
• 4 ½ cup water four and a half cup
• 12-15 strands saffron
• 4 green cardamom whole
• ½ teaspoon lemon juice

Kesar Gulab Jamun

• 1 ½ cup full-fat milk powder one and a half cup
• 3 tablespoon plain flour
• 3 tablespoon ghee
• 4-6 strands saffron
• ½ teaspoon cardamom powder
• 4-5 tablespoon milk
• ¼ teaspoon soda
• oil (2 cup) for deep frying

Instructions

Make Sugar Syrup

• In a big pan place sugar, water and cardamom.
• Heat it over a medium heat and bring it to boil.
• Once it starts boiling add lemon juice and cook until just about the sugar syrup reaches the 1/2 thread consistency.
• It will take about 12-15 minutes.
• Turn off the heat and add saffron threads and leave it aside.

Gulab Jamun

• In a wide and big plate, place all the ingredients of the kesar Gulab Jamun except oil.
• Mix everything well, and add milk little by little and knead a soft and sticky dough.
• Make sure you knead properly to achieve softer and uncracked gulab jamuns.
• Leave the dough covered for 5 minutes.
• Then once again knead the dough.
• Divide the dough into equal size portions and make balls of an even size.
• Heat the oil well. Switch of the heat and cool a little.
• Let in some of the jamuns (3-4), when they rise up put back on heat and fry them on a slow heat till medium brown.
• Remove from the oil and put them in Sugar syrup to soak.
• Repeat for all the jamuns.
• Let it soak for 6-7 hours.
• Serve hot or cold, with ice cream or cream or on its own.
• Enjoy!

Notes

If Jamuns falls apart while frying, add little plain flour in rest of the dough and knead it again.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Gulab Jamun with Milk Powder

Ingredients

Sugar Syrup

• 3 cup sugar
• 4 ½ cup water four and a half cup
• 12-15 strands saffron
• 4 green cardamom whole
• ½ teaspoon lemon juice

Kesar Gulab Jamun

• 1 ½ cup full-fat milk powder one and a half cup
• 3 tablespoon plain flour
• 3 tablespoon ghee
• 4-6 strands saffron
• ½ teaspoon cardamom powder
• 4-5 tablespoon milk
• ¼ teaspoon soda
• oil (2 cup) for deep frying

Instructions

Make Sugar Syrup

• In a big pan place sugar, water and cardamom.
• Heat it over a medium heat and bring it to boil.
• Once it starts boiling add lemon juice and cook until just about the sugar syrup reaches the 1/2 thread consistency.
• It will take about 12-15 minutes.
• Turn off the heat and add saffron threads and leave it aside.

Gulab Jamun

• In a wide and big plate, place all the ingredients of the kesar Gulab Jamun except oil.
• Mix everything well, and add milk little by little and knead a soft and sticky dough.
• Make sure you knead properly to achieve softer and uncracked gulab jamuns.
• Leave the dough covered for 5 minutes.
• Then once again knead the dough.
• Divide the dough into equal size portions and make balls of an even size.
• Heat the oil well. Switch of the heat and cool a little.
• Let in some of the jamuns (3-4), when they rise up put back on heat and fry them on a slow heat till medium brown.
• Remove from the oil and put them in Sugar syrup to soak.
• Repeat for all the jamuns.
• Let it soak for 6-7 hours.
• Serve hot or cold, with ice cream or cream or on its own.
• Enjoy!

Notes

If Jamuns falls apart while frying, add little plain flour in rest of the dough and knead it again.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Yaki Onigiri or Japanese Grilled Rice Balls are a traditional Japanese side dish or snack. They’re prepared with a crunchy soy sauce crust outside and sticky rice inside.

They’re naturally vegan and gluten-free.

Yaki Onigiri translates to “Grilled Rice Ball”. These simple Japanese rice balls are prepared with sticky rice, covered with tamari soy sauce and then cooked in a cast iron pan on stove or BBQ.

They have a salty, smoky and savoury flavor. Onigiri are typically shaped into ovals then grilled on a frying pan or griddle pan.

I love making these onigiri as part of a Japanese feast with Vegan Avocado and Mango Sushi , Vegan Katsu Curry and a side salad dressed with this Wagamama Katsu Salad Dressing .

About the Yaki Onigiri Recipe

Onigiri, also known as omusubi, are typically made by shaping cooked rice into a triangular or round shape and often filled with various ingredients such as pickled plums (umeboshi), salmon, or tuna. It is then grilled or fried resulting in a crispy outer layer.

To make yaki onigiri, Japanese short-grain rice is cooked and allowed to cool slightly. Then, the rice is shaped into triangular or round balls, optionally creating a small indentation in the centre to hold the filling.

The filling ranges from traditional ingredients like pickled plums or grilled fish to modern variations like bacon and cheese.

Once the rice balls are formed, they are either grilled or pan-fried until they develop a golden-brown crust on the outside. This grilling or frying process gives yaki onigiri its distinct texture and flavor.

Traditional yaki onigiri is made over charcoal grill (BBQ), which lends smoky flavours and makes rice balls crispier and caramelises outside crust, but these can be cooked in a cast iron pan too.

The result is a crispy exterior with a soft and chewy interior, providing a delightful contrast in every bite.

Yaki onigiri is a popular street food in Japan and is also enjoyed as a snack or side dish. It can be eaten on its own or served with various accompaniments such as soy sauce, teriyaki sauce, or miso soup.

Some people also brush the rice balls with sauce or seasonings before grilling to add additional flavour.

Yaki Onigiri Ingredients

You’ll require only 4 ingredients to make yaki onigiri

Japanese short-grain rice

Also known as japonica rice, it is a variety of rice that is characterized by its short, plump grains and sticky texture when cooked. It is the preferred type of rice in Japan for its ability to hold together well, making it suitable for dishes like sushi, onigiri, and other Japanese rice-based meals.

You can find it in Asian grocery stores or online stores. You can also purchase “sushi rice” from local grocery stores.

Ensure the rice is warm prior to using as cold rice will not shape

Soy sauce

for gluten-free yaki onigiri , use tamari

Alternatively, use miso

Oil – use any neutral flavoured oil here

Salt to taste. Note that soy sauce is salty so you may not need much

Sauce for Yaki Onigiri

Usually, Yaki Onigiri is glazed with soy sauce, but you can use other sauces that go well with white rice:

Soy sauce – the most common

Tamari – for a gluten-free version

Miso – has umami.

Unagi sauce or teriyaki – has slight sweetness to it

Gochujang – makes spicy yaki onigiri

How to make Onigiri

Onigiri is so simple to make.

Boil and cook Japanese short grain rice according to packet instructions.

You can use make it on the stove top, use a rice cooker or the Instant Pot. It should be warm before using.

Add a small pinch of salt to the cooked rice and mix well.

1. Take a small portion of cooked rice and shape it into a triangular or round ball. You can wet your hands with water to prevent the rice from sticking.
2. You may want to use an onigiri mold for this.
3. If desired, create a small indentation in the center of the rice ball to hold the filling. Place your chosen filling into the indentation. Ensure the filling is fully enclosed within the rice ball.
4. Repeat the shaping process with the remaining rice, until all the rice balls are formed.
5. Preheat a grill or a non-stick pan over medium heat.
6. Add a small amount of oil to the grill or pan to prevent sticking. Place the rice balls on the grill or in the pan, ensuring they have some space between them.
7. Grill or pan-fry the rice balls for approximately 3-4 minutes on each side, or until they develop a crispy, golden-brown crust. Be gentle when flipping them to avoid breaking.
8. Brush the rice balls lightly with soy sauce or your preferred seasonings and grill for a further 15-20 seconds or so. Be careful here as the sauce can easily burn.
9. Once the rice balls are grilled to your desired crispness, remove them from the heat.
10. Let the yaki onigiri cool slightly before serving. They can be enjoyed hot, warm, or at room temperature.

Garnish and Serving

Optionally garnish with sesame seeds or a sprinkle of furikake (Japanese rice seasoning). Note furikake is not vegetarian as it is made with dried fish.

Serve it alongside miso soup, vegetable tempura or as part of a bento box

Storage

Refrigeration

Store leftovers in an airtight container and keep in the fridge for 2 days. Reheat in the microwave or on a pan on low heat.

Freezing:

Yaki Onigiri is suitable for freezing and it freezes well. Just wrap each onigiri individually in cling film (plastic wrap) before freezing. Once you are ready to eat, reheat in the microwave.

Do not thaw on the worktop or refrigerator.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Yaki Onigiri (Japanese Rice Balls)

Ingredients

• 500 gram rice Japanese short-grain rice or sushi rice
• 3 tablespoon soy sauce or tamari, unagi sauce, teriyaki sauce or miso
• 1 tablespoon oil any neutral flavoured oil
• ½ teaspoon salt

Instructions

• Cook rice according to packet instructions, add salt and allow to cool slightly.
• Wet your hands with water and divide cooked rice into equal balls and flatten them slightly, shape into a triangle with flattened sides.
• Sprinkle some sea salt on each onigiri (rice cake) and lightly pat it with your hands.
• Heat some oil in a cast iron skillet on your BBQ or grill and gently cook each onigiri on both sides.
• Try not to turn often, once all the sides are lightly golden brown, transfer it onto plate.
• Brush all sides of onigiri with sauce and put it back in the skillet to crisp again, making sure not to let the soy sauce stick.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.