May 04, 2016

Gulab Jamun with Milk Powder

"Gulab jamun" does anybody need Introduction? Gulab Jamun, authentic milk solids based, mouth melting preparation, very popular in countries of South Asia. Gulab Jamun is one of the famous sweet of North Indian cuisine too. Mawa/khoya is the key ingredient but Mawa is not easily available at few places or you need to prepare it at home.  No worries as still you can prepare and relish your home made Gulab Jamuns. So to make things easier, this quick and easy step by step recipe with picture details you how to make Gujab Jamun with milk powder. The difference between two methods Gulab Jamuns with milk powder are soft, tender and have little porous texture from inside while Gulab Jamuns with mawa have smoother texture & stay long.  Folk I suggest you all to read Quick Tips to start your hassle free cooking.

Cuisine: Indian | Recipe Category: Desserts & Sweets
Prep Time: 10 Minutes | Cook Time: 20 Minutes | Serving: 18-20 pc


Milk powder
1 cup
2 Tbsp.
1 Tbsp.
Baking soda/Soda bicarbonate
¼ Tsp.
Ghee/Clarified Butter
2 Tbsp.
Warm milk or yogurt
3-4 Tbsp.
2 cups
Water to make sugar syrup
1.5 cup
Cardamoms powder
½  Tsp.
Saffron strings/Kesar
8-10 Strings
Lemon juice
½  Tsp.
Rose water (optional)
Few drops
Pistachio unsalted, sliced (optional)
For garnishing
For Frying

Step By Step Instruction: [Hide Images]

  1. Make Sugar syrup: In a deep bottom pan add sugar with water and heat it over medium flame. Cook until it reaches 1/2 string consistency or turns little sticky while stirring occasionally in between. It will take around 8-10 minutes to reach the required consistency. Switch of the flame and add cardamom powder, saffron, lemon juice and rose water and mix well. Lemon juice prevents syrup from solidifying when it cools. Keep warm.
  2. In a mixing bowl/plate add together the milk powder, all-purpose flour, rawa and baking soda and mix well. 
  3. Add ghee and mix evenly using your hand until it turns to crumpled texture.
  4. Add yogurt or sprinkle milk evenly over mixture and knead gently into soft sticky dough. If required, add more yogurt/milk and mix lightly.
  5. Let is rest for while so rawa can observe all the moisture. 
  6. Divide the dough into 20 marble size balls. Take each portion and gently roll between your greased palms into a round shaped crack free ball. Keep covered till you fry them.
  7. Heat sufficient ghee/oil in a deep bottom pan on a medium flame. (see Quick Tips)
  8. Slowly drop few balls and deep-fry over medium heat, stirring occasionally, till golden brown. Drain on absorbent paper. 
  9. Add fried ball to the warm syrup and leave to soak for at least fifteen minutes to half an hour before serving. 
  10. Gulab Jamun increases in size as syrup gets absorbed. 
  11. Garnish with chopped pistachio and serve warm as a dessert or serve with vanilla ice-cream.

Quick Tips

  1. Sugar syrup: Sugar syrup turns hard if overcooked. If this happens, add little water, mix well and cook again for few minutes to get the right consistency of syrup.
  2. Kneading: Do not over knead the mixture, if you over mix it, gluten forms and Jamun will turn dense and will not absorb sugar syrup properly. 
  3. Making Balls: While making balls if crack appears, that means mixture is dry. Add few drops of milk to the mixture knead again and make the ball. Do not make too big size balls as it will increase to almost double after deep frying and soaking in sugar syrup.
  4. Oil temperature: To check perfect temperature of oil, add a small portion of mixture to the ghee/oil. Ghee/Oil is medium hot if it comes upward immediately without changing its color and ready for deep frying. And if it comes upward immediately and turns brown then oil is too hot. And if it doesn’t come upward then oil is not hot enough. 
  5. Frying: Before frying all the Gulab Jamun balls, better test and try one. Fry one Gulab Jamun in oil, if it splits then adds some all-purpose flour into the mixture. If the Gulab Jamun turns hard, then add 1-2 tsp milk into the mixture. 



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