Experience the comforting, melt-in-your-mouth delight of Gulab Jamun made with milk powder – a shortcut version of the classic Indian sweet. These golden, soft spheres are created using instant khoya made from milk powder, kneaded into a dough, and then shaped into perfect little balls. Gently fried until golden, each jamun is then steeped in an aromatic sugar syrup with cardamom, saffron, and rose water. The result: an irresistible sweet treat with fragrant flavors and an indulgent texture, perfect for Diwali, weddings, or whenever you’re craving a taste of nostalgia.
Unlike instant mixes, this homemade version offers the richness and authenticity of traditional khoya-based Gulab Jamun, but with far less effort. Each bite brings together the creamy richness of evaporated milk solids and the sweet aroma of saffron and rose. Whether served warm with ice cream or chilled on its own, this recipe is sure to be a crowd-pleaser at any festive celebration or family gathering.
Gulab Jamun with Milk Powder – Soft & Juicy Indian Sweet
Print RecipeIngredients
- 1 tbsp ghee / clarified butter
- ¾ cup milk
- 1 cup milk powder
- ½ cup (78 grams) maida / plain flour
- Pinch baking soda
- 3 tbsp warm milk
- Oil / ghee for deep frying
- 1½ cup sugar
- 1½ cup water
- 3 pods cardamom / elachi
- ¼ tsp saffron
- 1 tsp rose water
- ½ tsp lemon juice
Instructions
Pinch off portions of the dough and roll into smooth, crack-free balls.
Heat oil or ghee on medium flame; once moderately hot, gently drop in the balls.
Deep fry on a low flame, stirring gently and continuously, until the jamuns turn golden brown, about 12–15 minutes.
Remove from oil and immediately transfer the hot jamuns into warm sugar syrup infused with cardamom, saffron, and rose water.
Cover and let them soak for at least 2 hours to double in size and turn juicy.
Serve the soaked gulab jamuns warm or chilled, with a scoop of ice cream if desired.
Notes
Tips:
Ensure the dough balls are completely smooth and crack-free for best results during frying., Deep fry on the lowest heat setting to ensure an even golden color and to avoid the centres being raw., Drop the jamuns into warm (not boiling) syrup for optimal absorption of flavors., Rest the fried gulab jamuns in syrup for at least 2 hours; this step is essential for soft and juicy texture.
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