Gulab Jamun using Milk Powder

Gulab Jamun is a rich and famous Indian dessert. This was prepared only during festive days or special occasions, especially in northern part of India. But nowadays this soft and juicy ball has become very common.

Traditional way of Gulab Jamun preparation uses khova/khoya. You can get pretty much the same taste by using milk powder. The process is simple, if you know how to make perfect balls and frying in correct temperature.

GulabJamun Set


  • Milk Powder : 1/2 cup
  • Maida (All purpose flour) : 1/4 cup
  • Ghee : 1 tablespoon
  • Baking Soda : 1/4 teaspoon
  • Milk : 1/4 cup – (slight variation would be there)
  • Oil or Ghee : For deep frying
  • Ghee: 1 tablespoon – For making balls

For sugar syrup

  • Water : 2 cups
  • Sugar : 2 cups
  • Cardamon : 2 pods (Can be skipped if you don’t like the smell)

Step1: In a bowl, add milk powder, maida, and baking soda. Mix well.

Step2: Add ghee in to the bowl and mix well again.

Step3: Add milk little by little and make a dough. Knead it for couple of minutes.

Step4: Divide the dough to 12 portions. Apply little ghee on your palm and take one portion and make a small ball. The ball should not have any cracks. Knead it thoroughly in your palms prior to making ball. Do it for rest of the dough also.

Step5: In a big bowl add water and sugar and allow it to boil. Add cardamom if needed. Once it starts boiling, lower the heat/flame till the syrup has single thread consistency.

Step6: Add ghee or oil (your choice; I use mix of oil and ghee) in a frying pan. Temperature should be medium to low. Add balls and fry till it is slightly more than golden brown. Take it out and directly put into the hot sugar syrup. This has to be in the syrup for minimum 20-30 minutes.


GulabJamun Cut

Try out Gulab Jamun with Vanilla ice-cream – my favorite dessert combo 🙂

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I love cooking and trying out various recipes, and also to come up with ways to achieve good results in reasonable time and effort ? All of the recipes I post here were tried out by me at least 2-3 times (if not a few dozen times) before I was happy with a simple method which gives me good results. Hope you enjoy making these dishes. Would be thrilled if you let me know in the comments how your experiment went. If you have recipe requests for any Malabar dishes, please contact me and I’ll make every effort to get the recipe, try it out and post it here.

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