Gulab Jamun Recipe (Soft, Made With Milk Powder)
Gulab jamun are soft, round milk dumplings fried until deep golden and soaked in warm cardamom and rose syrup, a favorite sweet across Pakistan, India and Bangladesh. This gulab jamun recipe uses milk powder instead of fresh khoya, so the dough is quick and reliable. The two things that matter most are a soft, crack-free dough and gentle frying heat. It makes 20 pieces in just under 2 hours, including a 1-hour soak.
Quick answer
Mix 1 cup milk powder, 1/4 cup flour, 1/4 tsp baking soda and a pinch of salt. Rub in 2 tbsp melted ghee, add milk a spoonful at a time to make a soft dough and rest it 10 minutes. Roll 20 smooth balls, fry them at about 300°F for 6 to 8 minutes per batch until deep golden, and soak them in warm cardamom and rose syrup for at least 1 hour.
Gulab Jamun
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Gulab Jamun Ingredients
For the dough
- 1 cup (100 g) full-fat milk powder
- 1/4 cup (30 g) all-purpose flour
- 1/4 tsp baking soda
- Pinch of salt
- 2 tbsp ghee, melted
- 1/4 to 1/3 cup whole milk, at room temperature
For the syrup
- 1 1/2 cups granulated sugar
- 1 1/2 cups water
- 4 to 5 green cardamom pods, lightly crushed
- 1 tsp rose water
- A few saffron strands (optional)
- 1 tsp lemon juice
For frying
- Ghee or neutral oil, for deep frying
How to Make Gulab Jamun at Home
- Whisk the milk powder, flour, baking soda and salt in a bowl.
- Add the melted ghee and rub it in with your fingertips until the mixture looks like coarse crumbs.
- Add the milk 1 tablespoon at a time, gathering the mixture into a soft, smooth dough. Knead for only about 30 seconds. Cover and rest for 10 minutes.
- While the dough rests, simmer the sugar, water and cardamom for 8 to 10 minutes, until slightly syrupy. Stir in the rose water, saffron and lemon juice and keep the syrup warm over the lowest heat.
- Divide the dough into 20 equal pieces and roll each between your palms into a smooth ball with no cracks.
- Heat 2 to 3 inches of ghee or oil in a deep pan over medium-low heat to about 300°F (150°C), about 5 minutes. A small piece of dough should sink, then rise slowly without browning quickly.
- Fry the balls in 3 batches, rolling them gently and constantly, for 6 to 8 minutes per batch, until deep, even golden brown.
- Lift them out with a slotted spoon, drain for a few seconds and drop them straight into the warm syrup.
- Soak for at least 1 hour, until the gulab jamun are soft and have swelled slightly. Serve warm or at room temperature.
Nutrition Facts
Per piece (1 of 20) (estimated)
- Calories: 100
- Total fat: 2.5 g
- Saturated fat: 1.5 g
- Cholesterol: 10 mg
- Sodium: 45 mg
- Carbohydrates: 18 g
- Fiber: 0 g
- Sugar: 17 g
- Protein: 2 g
Estimated from USDA FoodData Central SR Legacy values for whole dry milk (FDC 170876), all-purpose flour, ghee (FDC 171314), whole milk, sugar, lemon juice, baking soda and salt. All the syrup sugar is counted, although some is left in the bowl. Oil or ghee absorbed during frying is not included, so the real figure is higher. Cardamom, rose water and saffron add negligible amounts.
Why This Gulab Jamun Recipe Works
Milk powder gives a dough that behaves the same way every time, without the work of reducing milk into khoya. A small amount of flour holds the balls together, and baking soda makes them light and spongy. Frying low and slow cooks the center before the outside darkens, so the gulab jamun stay soft all the way through. Dropping warm balls into warm syrup lets the syrup soak in evenly.
Gulab Jamun Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Balls crack or split while frying | Dough too dry, or seams left when rolling | Add milk a teaspoon at a time; roll until perfectly smooth |
| Hard or raw center | Oil too hot | Keep it near 300°F and fry the full 6 to 8 minutes |
| Gulab jamun dissolve in the oil | Dough too soft or too much baking soda | Add a spoonful of milk powder; measure the soda level |
| Dense and chewy | Dough over-kneaded | Bring it together gently in about 30 seconds |
| Syrup does not soak in | Syrup too thick or too cold | Simmer only 8 to 10 minutes and keep it warm |
Tips for Soft Gulab Jamun
- Make a soft dough. It should feel like soft play dough. Dry dough cracks; sticky dough loses its shape.
- Roll with light pressure and check every ball for cracks before it goes into the oil.
- Control the heat. A thermometer helps; otherwise use the test piece in step 6.
- Fry in small batches so the oil temperature stays steady and the balls have room to roll.
- Let them swell. Gulab jamun grow noticeably as they soak, so use a wide bowl.
How to Serve Gulab Jamun
Serve gulab jamun warm with a spoonful of their syrup, or at room temperature. They are a classic sweet for Eid, weddings and Diwali, and many people enjoy them with a scoop of vanilla ice cream or a few chopped pistachios on top. For a party, make them the day before; they soften further overnight.
How to Store Gulab Jamun
Gulab jamun are a dairy dessert, so refrigerate them in their syrup within 2 hours of making them, in line with FoodSafety.gov guidance for perishable food. Eat them within 3 to 4 days. Warm them for 20 to 30 seconds in the microwave, or in their syrup over low heat, before serving.
For more sweets with warm spices, try our naan with butter chicken for the main course, then finish with gulab jamun or a bowl of chocolate ice cream.
Gulab Jamun FAQ
Can I make gulab jamun without khoya?
Yes. This gulab jamun recipe uses full-fat milk powder in place of khoya, which is easier to find and gives a consistent dough.
What oil is best for frying gulab jamun?
Ghee gives the most traditional flavor. A neutral oil such as sunflower or canola works well and costs less. Keep either one at a gentle medium-low heat.
Can I skip the rose water?
Yes. Leave it out, or use a few drops of kewra water or a pinch of saffron instead for a different fragrant syrup.
Why are my gulab jamun hard?
The dough was too dry or over-kneaded, or the oil was too hot so the outside set before the inside cooked. Fry at about 300°F and handle the dough lightly.
How many calories are in one gulab jamun?
About 100 calories per piece with its syrup, based on USDA FoodData Central values, plus whatever frying fat each piece absorbs.
Sources
Featured photo: Unsplash
