Easy Milk powder Gulab jamun recipe | step by step video

Easy Milk Powder Gulab Jamun Recipe – Soft, Spongy & Delicious

Introduction of Easy Milk powder Gulab jamun

Gulab Jamun is one of the most loved Indian desserts, enjoyed at festivals, weddings, and family gatherings. Traditionally made with khoya (dried milk), today we are sharing an easy gulab jamun recipe with milk powder, which is quick, simple, and turns out equally soft, spongy, and mouth-melting. Whether you are a beginner or an expert in Indian cooking, this recipe is fail-proof and will bring authentic mithai-shop-style flavor to your home.

Traditional Regional Value of Easy Milk powder Gulab jamun

Gulab Jamun has its roots in India, Pakistan, Nepal, and Bangladesh. It is believed to have Persian influences but has become a staple sweet in Indian households. In Gujarat and Maharashtra, it is often served during Diwali and Raksha Bandhan, while in North India it is a must-have dessert at weddings. This milk powder version is a modern adaptation, making it accessible to anyone without khoya.

Is it Healthy?

Gulab Jamun is a festive sweet and is high in sugar and fried in ghee/oil, so it’s best enjoyed in moderation. Milk powder provides protein and calcium, but the deep-frying and sugar syrup make it calorie-dense. For a healthier twist, you can air-fry or bake the gulab jamuns and use jaggery syrup instead of sugar syrup.

Watch video and learn how to make Neer dosa

Easy Milk powder Gulab jamun

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dessert

Cuisine: Indian

Calories: 250

Ingredients Method Video Notes

Ingredients

  

Sugar Syrup

• 2 cups 400g sugar
• 1 cup 240ml water
• 3-4 cardamoms crushed
• 15-20 saffron strands
• 1 tablespoon lemon juice
• 1 tablespoon rose water

Gulab Jamun

• 1 cup 128g milk powder
• ½ cup 64g refined flour/maida
• 1 tablespoon semolina/suji/rawa
• 1 teaspoon baking powder
• 3 tablespoons clarified butter/ghee
• milk for kneading

Method

 

Sugar Syrup

1. Place a pan over medium flame and add sugar and water in it. Now let the sugar dissolves completely.
2. Further add crushed cardamoms, saffron strands, lemon juice and mix. Let the sugar syrup cook for 5-6 minutes on medium flame till it gets a sticky consistency.
3. To check, take few drops on sugar syrup in a bowl and let it cool down. Now take the sugar syrup between your fingers and check, it will have a sticky honey type consistency. Please note, we do not want one or two string consistency for this sugar syrup.
4. Lastly add the rose syrup and keep the sugar syrup aside.

Gulab Jamun

1. To make the gulab jamun dough, in a bowl add milk powder, refined flour, baking powder and mix well.
2. Now add ghee and mix till everything is well combined.
3. To knead the dough, add little milk at a time. Now gently knead it till it gets a smooth texture.
4. To make the gulab jamun take small portions of the dough and make small round shape gulab jamuns. Make sure there aren’t any cracks, else they might break while frying.
5. To fry them, in a pan add oil or ghee and once it turns medium hot, lower the flame and add the jamuns in the oil and fry them for 6-7 minutes or until it gets a nice golden colour.
6. Now transfer the gulab jamuns in hot sugar syrup and let it rest for 2-3 hours or until they soak the sugar sugar syrup and double in size.

Video

Notes

Serve hot or cold.

Recipe Key Ingredients and Steps Summary (Short Version)

Ingredients:

1 cup milk powder ¼ cup all-purpose flour (maida) 1 tbsp ghee ¼ tsp baking soda ¼ cup milk (warm, as needed) Oil or ghee (for frying) 1 cup sugar 1 cup water 2-3 cardamom pods Few saffron strands & rose water (optional)

Steps (Quick Summary):

1. Prepare syrup – Boil sugar, water, cardamom, saffron until slightly sticky. Keep warm.

2. Make dough – Mix milk powder, maida, baking soda, ghee, and warm milk to form a soft dough. Rest 10 minutes.

3. Shape balls – Divide dough into smooth, crack-free small balls.

4. Fry – Heat ghee/oil on medium-low flame and fry until golden brown.

5. Soak – Immediately drop hot jamuns into warm sugar syrup. Rest 2 hours before serving.

Tips and Tricks

Fry gulab jamuns on low-medium heat to ensure even cooking inside.

The sugar syrup should be warm, not boiling, when you add the fried jamuns.

Add a few drops of rose water or kewra essence for authentic flavor.

Avoid over-kneading the dough – it should be soft, not tight.

Always cover syrup-soaked jamuns to keep them moist and spongy.

Variants of the Easy Milk powder Gulab jamun

Khoya Gulab Jamun – The traditional version made with mawa (khoya).

Bread Gulab Jamun – Quick version using leftover bread slices.

Paneer Gulab Jamun – A softer variant using cottage cheese.

Stuffed Gulab Jamun – With dry fruits or chocolate inside.

Baked Gulab Jamun – A healthier version baked instead of fried.

FAQ – Easy Milk Powder Gulab Jamun Recipe

Q1: Why do my gulab jamuns turn hard?

A: The dough may be too dry or fried at high flame. Keep the dough soft and fry on medium-low heat.

Q2: Why are my gulab jamuns breaking in oil?

A: Too much baking soda or excess milk can cause breakage. Use exact proportions.

Q3: Can I make gulab jamun without milk powder?

A: Yes, you can use khoya, paneer, or bread as an alternative base.

Q4: How long does gulab jamun stay fresh?

A: In the fridge, it lasts for 5-6 days when stored in syrup in an airtight container.

Q5: Can I make sugar-free gulab jamun?

A: Yes, use stevia or jaggery syrup instead of refined sugar, though taste and texture may vary.

Q6: Can I fry gulab jamun in oil instead of ghee?

A: Yes, but frying in ghee gives a richer flavor. Use neutral oil if replacing.

Q7: Why are my gulab jamuns raw inside?

A: Oil temperature was too high, causing the outer layer to cook faster than the inside. Always fry slowly on medium heat.

Q8: Can I serve gulab jamun cold?

A: Yes, but most people enjoy them warm or at room temperature with vanilla ice cream.

Q9: Can I freeze gulab jamuns?

A: Yes, you can freeze fried jamuns without syrup. When needed, thaw and soak in warm syrup.

Q10: What is the best pairing with gulab jamun?

A: Gulab Jamun pairs perfectly with vanilla ice cream, rabri, or custard.