Gulab Jamun Recipe with Milk Powder – Soft, Juicy, and Perfect Every Time
Looking to recreate that melt-in-your-mouth Gulab Jamun at home? This easy recipe uses milk powder to achieve soft and juicy jamuns that soak up the aromatic sugar syrup beautifully. With just a handful of ingredients—milk powder, maida, baking powder, and ghee you’ll have a smooth dough ready in minutes. No need for khoya or complex prep this version is perfect for beginners and experts alike.
The sugar syrup, infused with saffron, cardamom, and rose water, is what takes this dish to the next level. Fry the jamuns slowly in ghee for a rich flavor, then let them soak in the warm syrup for at least two hours until they double in size and turn irresistibly soft. Serve warm or chilled, with a scoop of ice cream, and watch them disappear. This recipe brings the joy of a classic Indian dessert to your kitchen with minimal fuss and maximum flavor.
Authentic Homemade Gulab Jamun Step-by-Step Guide for Foolproof Results
Nothing beats the flavor of homemade Gulab Jamun—golden, pillowy balls soaked in fragrant sugar syrup. If you’ve ever wondered how to make them from scratch, this step-by-step guide shows you exactly how. From mixing the perfect dough using milk powder to frying each ball to golden perfection, every detail is designed to help you avoid common mistakes like cracks or hard centers.
The sugar syrup is the soul of this dessert gently boiled with saffron, cardamom, rose water, and a dash of lemon juice to prevent crystallization. Once fried, the warm jamuns are soaked in this syrup until they become soft, juicy, and bursting with flavor. Whether it’s Diwali, Eid, a wedding, or just a sweet craving, this Gulab Jamun recipe will earn you compliments with every bite. Trust us once you try it homemade, you’ll never want store-bought again.
Gulab Jamun Recipe
12
servings15
minutes25
minutes2
Hours126
kcalIngredients
for jamun:
3/4 cup (100 grams) milk powder, unsweetened
½ cup (60 grams) maida / plain flour
½ tsp baking powder
2 tbsp ghee / clarified butter
milk (for kneading)
ghee or oil (for frying)
for sugar syrup:
2 cup sugar
2 cup water
2 cardamom
¼ tsp saffron / kesar
1 tsp lemon juice
1 tsp rose water
Directions
irstly, in a large bowl take 3/4 cup milk powder, ½ cup maida and ½ tsp baking powder.
mix well, homemade gulab jamun mix is ready.
now add 2 tbsp ghee and mix well making the flour moist.
Further, add milk as required start to combine.
Combine well forming a soft dough. do not knead the dough.
Cover and rest for 10 minutes.
Meanwhile, prepare the sugar syrup by taking 2 cup sugar, 2 cup water, 2 cardamom and ¼ tsp saffron.
Mix well and boil for 5 minutes or until the sugar syrup turns sticky. do not attain any string consistency.
Turn off the flame and add 1 tsp lemon juice and 1 tsp rose water. lemon juice is added to prevent sugar syrup from crystallizing.
Cover and keep the sugar syrup aside.
After 10 minutes or resting the dough, start to prepare small ball sized jamuns.
Make sure there are no cracks in the jamun. if there are cracks then there are high chances for jamuns to break while frying.
Deep fry in medium hot oil or ghee. frying in ghee gives good flavour to jamuns.
Stir continuously and fry on low flame.
Fry until the jamuns turn golden brown.
Drain off and transfer the jamun into a hot sugar syrup.
Cover and rest for 2 hours or until jamuns absorb the sugar syrup and doubles in size.
Inally, enjoy gulab jamun with ice cream or as it is.
NUTRITION:
Calories: 126kcal,Carbohydrates: 29g,Protein: 1g,Fat: 2g,Saturated
Fat: 1g,Cholesterol: 4mg,Sodium: 32mg,Potassium: 3mg,Fiber: 1g,Sugar: 29g,Vitamin A: 51IU,Vitamin
C: 1mg,Calcium: 11mg,Iron: 1mg
