Milk powder Gulab Jamun
Prep time
Cook time
Total time
Milk Powder Gulab Jamun, super easy to make with very few basic ingredients and milk powder. They are soft, juicy, melt in your mouth and irresistible. Gulab jamun is a dessert often eaten at festivals like Diwali, Eid, Holi etc. and birthdays or major celebrations such as marriages. There are various types of Gulab jamun and every variety has a distinct taste and appearance, these are made with milk powder
Recipe type: Dessert
Cuisine: Indian
Serves: 10-15
  • 1 cup Full Cream Milk Powder
  • ½ cup All Purpose Flour/Maida
  • 1 tsp Baking Powder
  • 5-6 tbsp Milk
  • 2-3 tbsp Ghee
  • Ghee/Oil For Frying
  • For sugar Syrup
  • 1 cup Sugar
  • 1 cup Water
  • 2-3 Cardamom Pods
  • ¼ tsp Saffron
  • 1 tbsp Kewra or Rose Water(opt.)
  1. In a mixing bowl add milk powder, all purpose flour, baking powder and ghee, mix it well and make the crumbly mixture.
  2. Now, add milk little by little and make a smooth dough, do not knead too much.
  3. Cover the dough bowl with lid and keep aside for 10-15 mins.
For sugar syrup
  1. In a deep saucepan add sugar and water, mix it well with spoon till dissolve completely and the bring it to the boil.
  2. Now, crush the cardamom pod in a mortar pastel and add into the mixture. Add saffron threads, lemon juice and cook the syrup till one thread consistency.
  3. Take a little drop of syrup between your thump and finger, rub and pull the finger upward to check the consistency of syrup.
  4. Now, add kewra water, mix it well and keep aside.
  1. Heat the ghee or oil in a deep kadhai/pan.
  2. Take the prepared dough and make smooth jamun balls out of it. Make sure not any cracks on ball. surface. We can make 12-15 balls out of the dough mixture, but it depends on the ball size.
  3. Now, fry the jamun balls in small-small batches until all sides become golden brown on medium flame.
  4. Drain it and add into the warm sugar syrup. Cover the lid and let the jamun soak the syrup at least for 10-15 mins.
  5. Milk powder Gulab jamun is ready to serve as a dessert or as a sweet dish with meal and enjoy.
• Use only full fat milk cream, other wise jamun is not going to rise or soft.
• You can skip the kewra or rose water if you don’t have.
• Keep sugar syrup warm, add jamun only in warm syrup.
• Adding lemon juice is avoid syrup to be crystallizing.
• While making balls make sure there is not any crack on the ball surface, otherwise it can spoil or become hard while frying the jamun.
Recipe by Binjal's VEG Kitchen at