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Gulab Jamun balls in syrup
Indian gulab jamun made with milk powder, soaked in syrup

Homemade Gulab Jamun with Milk Powder

Author: Flavelo
Recipes Cakes and Desserts
The star of Indian weddings and festivals. Named after Persian 'gul' (flower/rose) and 'ab' (water), plus Indian 'jamun' fruit. Essentially a milk-solid doughnut soaked in warm rosewater syrup instead of sugar. The combo of milk powder and ghee gives that dense yet melt-in-your-mouth texture.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 2 hrs 40 mins
🍽️ Servings 6 servings
🔥 Calories 380 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Deep Pot: For deep frying.
  • Slotted Spoon: For removing balls.

Allergen Information

⚠️ Milk
⚠️ Wheat

Instructions

1 ✓

Make syrup: Boil water, sugar, and cardamom. Simmer 5 mins until sticky (not honey thick!). Remove from heat, add rose water, keep warm.

Tip: Looking for 'one string' consistency: sticky between fingers.
2 ✓

Sift milk powder, flour, and baking powder. Rub in the ghee.

Tip: Fat coats flour, inhibiting gluten, ensuring tenderness.
3 ✓

Gradually add milk, gently bringing dough together. Don't knead hard! It will be sticky. Rest 5 mins.

Tip: Resting hydrates milk powder, making dough manageable.
4 ✓

Oil hands, roll walnut-sized balls. Roll until PERFECTLY smooth.

Tip: Any crack will split open during frying.
5 ✓

Heat oil to LOW (approx 265°F / 130°C). Drop balls in. They sink then float.

Tip: Too hot = burnt outside, raw inside.
6 ✓

Constantly swirl oil around balls for even browning. Fry to dark golden.

7 ✓

Remove, drain, and drop into WARM (not boiling) syrup. Soak min 2 hours.

Tip: Capillaries suck up syrup, expanding and softening the ball.

Recipe FAQ

Why is the center hard?
Fried too hot. Outside burned before inside cooked. Fry on very low heat!
Why did it disintegrate?
Too much baking powder or cracks in the ball. Knead smoother!

Ingredients

  • 1.5 cups Full Cream Milk Powder
  • 1/3 cup All-Purpose Flour
  • 0.5 tsp Baking Powder
  • 4 tbsp Lukewarm Milk
  • 1 tbsp Ghee (or melted butter)
  • 1.5 cups Sugar
  • 1.25 cups Water
  • 3 pods Green Cardamom (crushed)
  • 1 tsp Rose Water
  • 2 cups Oil (for frying)