Milk powder Gulab jamun recipe (Instant gulab jamun with milk powder)
Print Pin

Milk powder Gulab jamun recipe

The traditional gulab jamun made with milk powder. This is the Instant version. 
Course Dessert
Cuisine Indian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 20 no.
Calories 292kcal
Author Kanan


For sugar syrup:

  • 1 1/4 cups Sugar
  • 1 1/4 cups Water
  • few strands Saffron
  • 2-3 Green cardamoms
  • 2 teaspoons Rose water

For gulab jamun recipe:

  • ¼ cup Milk
  • 2 teaspoons Ghee (clarified butter)
  • 1 cup Full fat milk powder (aka mawa powder)
  • teaspoon Baking soda
  • 3 tablespoons All purpose flour (Maida)
  • Oil or Ghee (clarified butter), for deep frying
  • ** I would prefer to use full fat milk powder which gives the very close taste and texture compared to traditional ones made using khoya.
  • ** If used non-fat milk powder then they will become slightly chewy, not soft. Also of course not rich at all.


Making sugar syrup:

  • Take sugar, crushed saffron and cardamoms in a large pan.
  • Add water and turn the heat on medium.
  • Let the sugar melt and it will start boiling.
  • Then let it simmer for 3 minutes and turn off the stove.
  • We are making just the simple syrup, no looking for any string consistency.
  • Now add rose water, mix. Keep it aside.

Making gulab jamun recipe with milk powder:

  • Take milk and ghee in a small microwave safe bowl.
  • Just warm it up in microwave for about 30 seconds. Alternately you can do this on stove top as well.
  • Now take milk powder in another bowl.
  • Add warmed up milk-ghee mixture.
  • Using your fingertips, start mixing it. It will be lumpy, damp mixture.
  • Now add baking soda and all purpose flour.
  • Start mixing using your hand, It should come together like a dough. If it is too soft, you can add little more flour. Do not knead it, just gather.
  • Now divide it into 20 equal portions and make smooth balls. Make sure there are no cracks.
  • Now heat the oil or ghee in a pan on MEDIUM-LOW heat for frying. For richer taste use ghee otherwise use oil like me. Oil should be just hot, NOT too hot like we do for pakora.
  • Now add few jaumns in the oil carefully and start frying.
  • Keep moving for even browning.
  • Frying process will take some time, so be patient. Also during this time you will notice that they will expand in the size
  • Once it gets deep golden color. They are ready to come out. Using slotted spoon, drain the excess oil and remove.
  • Remove it to a paper towel lined plate and let it cool down for 10 minutes.
  • Fry rest of them similarly. If needed adjust the gas heat accordingly to maintain the oil temperature.
  • Now the sugar syrup may get cold. So just warm up (do not boil) again on medium heat.
  • Add fried jamuns into the syrup.
  • Let it sit for about 3-4 hours.
  • Meantime, they will absorb the syrup and will again get bigger in size and will become more soft.


Serving: 2gulab jamun | Calories: 292kcal | Carbohydrates: 36.1g | Protein: 6g | Fat: 14.2g | Saturated Fat: 1.5g | Cholesterol: 3mg | Sodium: 20mg | Potassium: 9mg | Sugar: 25.3g | Vitamin A: 500IU | Vitamin C: 0mg | Calcium: 10mg | Iron: 0.2mg
*Nutrition information is a rough estimate for 1 serving
Tried this recipe?Please comment below and give ★ ratings