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5 from 2 votes

Gulab Jamun Recipe

Best ever soft Gulab Jamun made with milk powder , fried and soaked in a light sugar syrup flavoured with cardamom , saffron and rose
Course Dessert, Sweets
Cuisine Indian
Keyword Diwali, Festivals
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 15 makes
Calories 118kcal
Author Muktha H S


  • 1 cup Milk Powder
  • ¼ cup Maida / All purpose flour / Refined Flour
  • 1 tablespoon Fine Rava / Sooji / Semolina
  • teaspoon Baking Soda
  • 1 tablespoon Curds or Lime Juice
  • 4 tablespoon Milk add more if needed while preparing dough
  • 1 tablespoon Ghee/Clarified butter
  • 1 teaspoon Ghee for greasing hands
  • Oil / Ghee for deep frying

For Sugar Syrup

  • 1.5 cups Water
  • 1.5 cups Sugar
  • 4-5 pods Green Cardamom
  • 3-4 Saffron strands optional
  • 1 teaspoon Rose water or 1-2 drops of rose essence


To make sugar syrup

  • In a pot, add 1.5 cups of water and 1.25 to 1.5 cups of sugar.
  • Open cardamom pods and add directly into sugar solution along with husk. Add 3-4 saffron strands, this is optional.
  • Bring it to boil, when sugar dissolves completely, Regulate the flame to medium-low and add rose water or rose essence.
  • Keep checking the syrup, when it starts to turn sticky just before 1- string formation, turn off the stove and keep sugar syrup aside.

To make dough

  • In a wide plate, add milk powder , all purpose flour , fine sooji , big pinch of baking soda , mix well everything.
  • Add 1 tablespoon of ghee/ clarified butter to this jamun mix and gently mix everything.
  • Whilst , On a medium flame , keep oil / ghee in a frying pan to heat.
  • In a bowl, mix 1 tablespoon of curds with 4 tablespoon of milk, whisk well and keep aside.
  • Now add this curds and milk solution part by part to jamun mix and gather everything together to make a smooth dough.
  • If the dough looks dry, you can add extra tablespoon of milk just to get a smooth dough.
  • Now grease palms with ghee, pinch small dough and shape into smooth round balls.
  • Cover the dough balls with a cotton napkin and set aside.

To fry gulab jamun

  • When oil is medium hot ,drop 5-6 dough balls into hot oil . Make sure oil is medium hot , not too hot nor cold , it should be in medium temperature.
  • When it starts to change colour and tiny golden spots appears on balls , regulate the heat to medium -low flame and rotate the balls gently.
  • Keep rotating and fry until all balls uniformly cooked and changes colour to dark brown.
  • Drain excess oil and remove fried balls from oil. Repeat the same procedure for frying remaining dough balls, fry in batches depending on your frying size of pan.
  • Add fried balls into hot sugar syrup. Keep on simmer and bring to boil for 1 to 2 minutes.
  • Turn off the stove. Cover lid and keep it aside for 2 hours for gulab jamun to soak sugar syrup completely.
  • After 2 hours , gulab jamun are ready to serve.



Serving: 48g | Calories: 118kcal