How to make Gulab Jamun with milk powder perfectly without breakage?

Gulab jamun is a popular Indian dessert made with sugar syrup, all-purpose flour, and milk solids (khoya or mawa). In India, Pakistan, and other South Asian nations. Gulab jamun is typically served at weddings, festivals, and other special occasions. People of all ages enjoy it. It is typically served warm or hot, with chopped nuts like pistachios or almonds as a garnish.

For making Gulab jamun at home, follow these instructions:

Ingredients:

• 1 cup milk powder
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 2 tablespoons ghee or unsalted butter 
• 1/4 teaspoon cardamom powder
• 1/4 cup milk
• 1/4 cup sugar
• 1 cup water
• 1/4 teaspoon rose water (optional)
• Oil or ghee for frying

Instructions to make:

1. Add the baking powder, all-purpose flour, and milk powder to a mixing bowl. Blend well.
2. Mix in the unsalted butter or ghee in the mixing bowl until it resembles coarse crumbs.
3. Mix in the milk little by little until the mixture becomes a soft, sticky dough. Don't work the dough too much.
4. Roll the dough into smooth, crack-free balls by dividing it into equal portions. The balls should be about the same size as a ping pong ball.
5. For frying, heat oil or ghee in a deep pan over medium heat. Reduce the flame to low and add the prepared balls to the pan once the oil is hot.
6. The balls should be fried until they become golden brown. Mix sporadically to guarantee that they are uniformly cooked on all sides.
7. Using a slotted spoon, remove the fried balls from the oil and drain them on a paper towel to remove excess oil.
8. Bring the sugar and water to a boil in a separate pan. Occasionally stir until the sugar completely dissolves.
9. The sugar syrup should be thoroughly combined with the cardamom powder and rose water (if desired).
10. Add the fried balls to the sugar syrup after the flame has been turned off. At least 30 minutes should be spent soaking the balls in the syrup. Gulab jamuns can be served warm or cold, with chopped nuts added if desired.

Different Types:

Gulab jamun also comes in a few different varieties, each with its own set of characteristics:

Kala Gulab Jamun: The traditional gulab jamun, which gets its color from adding khoya (milk solids) or paneer (cottage cheese) to the dough, is a darker version known as kala jamun. The jamuns have a more complex flavor and texture as a result of this.

Dry Gulab Jamun: A type of gulab jamun that is not soaked in sugar syrup is known as dry jamun, as its name suggests. Instead, it has a sugar-semolina coating that gives it a slightly crunchy texture. Weddings and other special occasions frequently include the serving of dry jamun.

Bread Gulab Jamun: Bread crumbs are used in place of milk powder or khoya in this unique take on the traditional gulab jamun. The bread crumbs are deep-fried and soaked in sugar syrup after being mixed with sugar, milk, and a leavening agent.

Chocolate Gulab Jamun: Gulab jamun has recently gained popularity as a newer variation known as chocolate jamun. The dough is given a chocolatey, rich flavor by adding cocoa powder to it. The jamuns are then soaked in sugar syrup with a chocolate flavor.

Coconut Gulab Jamun: Gulab jamun is a variation made with desiccated coconut called coconut jamun. After being combined with the milk powder, flour, and a leavening agent, the coconut is deep-fried and soaked in sugar syrup with a coconut flavor. This gives the jamuns a coconutty crunch and a slightly tropical flavor.