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5 from 6 votes
Gulab Jamun Recipe
Gulab Jamun Recipe With Milk Powder, Gulab Jamun Recipe(Video recipe)
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Gulab jamun recipe with milk powder
Course: Dessert
Cuisine: Indian
Servings: 7 -8 Gulabjamuns
Author: Rachna's Kitchen
  • For the gulab jamuns
  • 1/2 cup milk powder Use ful fat milk powder
  • 1 1/2 teaspoons  all purpose flour or maida
  • teaspoons fine semolina bareek sooji
  • 1 teaspoon cornflour
  • 1 tablespoon ghee
  • A pinch of baking soda
  • 1 1/2 teaspoons  yogurt
  • Water as required approx. 1 tablespoon
  • A few piece of sweet Makhana/Elaichi Dana optional
  • A few blanched pistachio or almond slices for garnishing
  • For the sugar syrup
  • 2 cups water
  • 1.5 cups sugar
  • 3-4 green cardamoms husked & crushed or powdered
  • A pinch of saffron optional
  • 1 tsp rose water optional
  1. Preparing gulab jamun dough balls
  2. First sieve dry ingredients into a mixing bowl (milk powder, plain flour and baking soda).
  3. Mix in yogurt and ghee and start to mix the ingredients lightly to make soft sticky dough. Check the consistency of dough.
  4. Now pinch small portions and put 1 piece of elaichi dana in the middle and bring the sides up around it, rolling it into a smooth ball about the size of a large walnut.(refer pics below)
  5. Make sure there are no cracks on the surface else the ball will break when it is being cooked. Shape the rest of the dough similarly.
  6. Prepare Sugar Syrup
  7. Meanwhile to a saucepan add sugar, water and crushed cardamom pods and stir well, place on low flame. Stir well until the sugar dissolves and the syrup thickens slightly, this may take 5 minutes. (No string consistencies needed). Then remove from flame and add a drop of rose essence, set aside.
  8. Frying the gulab Jamun
  9. Place a frying pan on flame and pour oil to deep fry the balls.
  10. Now after the oil heats up, (oil should not be too hot), gently slide the prepared balls into it. Do not over crowd the pan. And check that the flame is in low mode.(refer video for correct temperature)
  11. The balls will sink to the bottom and then it will gently rise up. Slowly turn each balls with a slotted spoon, at frequent intervals to make sure that the balls brown evenly.
  12. Remove balls from flame and place on a tissue paper to remove excess oil.
  13. Once they turn golden brown, remove them from oil with a help of a slotted spoon and transfer them to the prepared sugar syrup.
Recipe Notes

At the time you are adding gulab jamun to syrup, Syrup must be warm. This will ensure that gulab jamun suck syrup instantly.
The Gulab Jamun should rest in the sugar syrup for at least 1 hour before serving so that they absorb the sugar syrup well and become soft and melt in mouth treats.
You can serve these delicious melt in mouth Gulab Jamun warm, cold or chilled on their own, garnished with pistachio. I served them warm with a scoop of cold ice cream.
Temperature is crucial:
Never fry the balls in hot oil, the oil must not be too hot nor too low in temperature, a medium temperature will be the best. If you fry the gulab jamun at high temperature the outer portion will brown soon, but the inner portion will remain uncooked. Also do not crowd the pan, fry them in batches.
Make sure that you don’t over knead the dough as we don’t want the gluten to form. It should have crumbly texture. If you over mix the dough then the gluten formed will make the mixture dense and the gulab jamuns will not absorb the sugar syrup well.
Be accurate at the measurement of ingredients.
Sugar syrup must be warm when you drop jamuns into it.
For best result use ful fat milk powder (I used nido milk powder).
The trick to make gulab jamuns soft and juicy, add vinegar to the dough. The acids in vinegar, when combined with baking soda, will make the jamuns airy and soft so they absorb the sugar syrup better. They will also be lighter and less dense than khoya gulab jamun.