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Indian Special: Gulab Jamun Recipe With Milk Powder

Food & Recipes

Indian Special: Gulab Jamun Recipe With Milk Powder

This is a classic Indian sweet that is very famous, it is enjoyed during most festive and celebration meals. Gulab means rose and jamun means berry. Gulab jamun are berry sized balls dunked in rose flavoured sugar syrup. Traditionally these are made using khoya ie, milk solids as the main ingredient, but since khoya is not available in most places, you can use milk powder.

Preparation time: ten minutes

Cooking time: twenty minutes

Total time: thirty minutes


  • One cup milk powder
  • ¼ cup or 2tbsp all-purpose flour
  • One tsp oil or 1/2tsp ghee
  • One tsp oil for greasing
  • One tbsp milk
  • One tbsp curd/yogurt or 1 ½ tbsp butter (with lactic cultures or butter made from curd)
  • One pinch of baking soda
  • Oil for deep frying
  •  One tsp chopped pistachios
  • A pinch of salt (optional)

For sugar syrup:

  • 1 ¼ to 1 ½ cups sugar
  • 1 ½ cup water
  • Four green cardamom pods or 1/4 tsp cardamom powder
  • Few drops of water
  • A pinch of saffron (optional)
  • One tsp rose water


  • Mix together water, sugar, saffron and crushed cardamoms. Boil the syrup until it turns slightly sticky. Switch off before it goes to a one string consistency. If it reaches a one string consistency, then add two tbsp of water and mix. Add rose water and mix. Set aside to keep it hot. Mix together flour, milk powder and soda. Either sieve it or mix uniformly.


  • Add ghee and mix well. Mix together yogurt and milk. Add 1 1/2tbsp of this to the flour mixture. Begin to bring the flour together to make the dough. If the dough is too dry, add little more milk. Don’t add a lot. Use only as much as needed,if the dough turns sticky. Grease your fingers and make a ball. The dough must not be soggy. It must hold the shape well.


  • Make twelve to fourteen equal sized balls and heat up the pan with ghee or oil. Also check if the syrup is hot. If it is not hot, heat it up a bit. It must be hot and not very hot.


  • When the ghee is just medium hot, add the balls. Make sure the oil is not very hot else the gulab jamuns will brown without cooking well. To check the right temperature, you can drop a small piece of dough in the oil. It must rise slowly without changing its colour. If it rises rapidly then you will need to cool the oil a bit before frying.


  • Fry the balls until golden stirring uniformly. Add them to the hot syrup. Allow them to rest for three hours and serve. Garnish with pistachios.

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Garima is from India and lives in Nigeria. She studied Biomedical Science from London and has been teaching science. She loves crocheting, cooking and teaching.

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