Gulab Jamun Recipe with Milk Powder


How to make Gulab Jamun
5 from 1 vote

Gulab Jamun

Dark brown round plumpy balls, sweetness oozing out and a subtle hint of elaichi, that entice us no end, sums up the humble yet a classic Indian sweet, the Gulab Jamun. It is perhaps the most common sweet that is had in India. No matter how small or big a celebration, gulab jamuns are a must. Traditionally prepared from khoya, the milk powder version is just as popular and delicious. Generally, rose water is added to the soaking syrup but elaichi works just as well. For the purpose of garnishing, a number of options like rose petals, saffron, pistas, almonds and cashew nuts are there. The following recipe can easily be doubled or increased many times, keeping the basic ingredients ratio constant.

Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 medium sized gulab jamuns
Calories 90 kcal
Author Anju Bhagnari


For the Sugar Syrup

  • 160 grams Sugar
  • 225 ml Water
  • ΒΌ teaspoon Elaichi Powder

For Jamuns

  • 60 grams Milk Powder
  • 12 grams Maida
  • 7 grams Pure Ghee
  • 30 ml Milk (at room temperature (Use as needed))
  • 1 pinch Baking Soda
  • 8 Pistachios (slivered or crushed, to garnish)
  • Oil or Ghee (for deep frying)


  1. First, the sugar syrup is made so that by the time the jamuns are ready, the syrup will cool down to the warm stage.
  2. Take sugar, water, and elaichi powder in a thick bottom pan.

  3. Place it on medium heat and let it simmer for 8 to 10 minutes.

  4. It should be sticky to touch but should not form any threads.

  5. Shut off the flame at that point and let it stand to cool down.

    Gulab Jamun sugar syrup
  6. To prepare jamuns, take maida, baking soda, milk powder and ghee in a bowl.

  7. Gently mix in the ghee into the powder and maida mixture.

  8. It will become crumbly in texture.

  9. Now, add milk, one tablespoon at a time and start bringing the dough together.

  10. Stop adding the milk when the dough becomes soft, but a sticky stage.

    Dough for Gulab Jamun
  11. Let it rest covered with a moist muslin cloth for 5 minutes.

  12. Meanwhile, place the oil/ghee in a kadai to heat on the lowest flame.

  13. Gently knead the dough once more and break off into equal sized balls as per the size preferred but not too big so that the center doesn't remain raw.

  14. Also, the balls should be totally crack-free and smooth else they will break while frying or soaking.

  15. To check the temperature of the oil, drop a small ball and if it stays at the bottom for a minute before slowly coming up without changing the color then it is proper.

  16. Gently slide in 2 to 3 jamuns at a time.

    Gulab Jamun cooking process
  17. Leave them undisturbed and they will slowly come up to the top and start changing color.

  18. With a slotted spoon, gently nudge to help change the sides and to cook them all over.

  19. Remove when they turn deep golden brown.

    Gulab Jamun Recipe step by step process
  20. Immediately dunk them in the now-warm sugar syrup.

  21. In case, the syrup has turned cold, warm it for a few seconds.

  22. Similarly ready all the jamuns and straight away add to the sugar syrup.

  23. The pan in which the jamuns are getting soaked should be wide enough as the jamums need space to swell and they should not touch each other.

  24. Once they reach room temperature, place them in the fridge.

  25. Let stand for at least 5 hours or even overnight before serving.

  26. Garnish with pistas if desired.

    Gulab Jamun Recipe
Nutrition Facts
Gulab Jamun
Amount Per Serving
Calories 90 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 6mg2%
Sodium 43mg2%
Potassium 76mg2%
Carbohydrates 16g5%
Sugar 15g17%
Protein 1g2%
Vitamin A 45IU1%
Vitamin C 0.4mg0%
Calcium 48mg5%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.


Add Comment

Recipe Rating