Gulab Jamun (Milk Balls in Sugar syrup)

Gulab jamun is a popular dessert of India and it is commonly served during festivals like Diwali or marriage celebrations.Here I used milk powder for making dough.


How to Make Gulab Jamun using Milk Powder


For the Sugar Syrup

  1. Sugar –250gms/1 1/4 cups
  2. Water – 11/2 cup
  3. Cardamom Powder – 1/2 tsp
  4. Rose water – 1 1/2 tsp
  5. For the dough
  6. Milk powder – 1 cup
  7. All purpose flour(Maida) – 3 tbsp
  8. Baking powder –1/4 tsp
  9. Corn Flour – 2 tbsp
  10. Ghee – 2 cups
  11. Water – 3tbsp



  1. Boil water in a small pot.Once it starts to boil,add sugar and let it dissolve.add cardamom powder,rose water to it and let it boil on medium flame for 3-4 minutes.remove from heat. Syrup is ready.
  2. Mix together maida and baking powder.Add milk powder,corn flour ,water to it .Knead and make smooth dough.
  3. Grease your palms with little ghee and shape into round balls.Make sure surface of the balls is free of cracks. 3.Heat the ghee in a frying pan on low flame.
  4. 4.Add the balls at the right temperature.Take a round sieved spoon and turn the balls by rotating the bottom edge of the spoon against the top of the balls.Keep rotating until the jamuns are golden brown in color.Remove ,drain and add to the hot sugar syrup.(heat the sugar syrup on low flame while frying jamuns) 5.Cook the jamuns in the sugar syrup for another 3 minutes on low heat.
  5. Leave the jamuns in syrup for at least 30 minutes before Serving.


Tips: To test the right temperature of the ghee,add one should slowly rise to the surface from the bottom of the pan with a touch of spoon. If the jamun doesn’t rise to the surface then the ghee needs to be more heated. if the jamun rises too fast and changes color,then the temperature is too high and heat needs to be lowered.Allow the ghee to cool down a while.Jamuns fried in hot oil will have their center uncooked and hard. If you don’t have milk powder in your pantry, you can use pan cake mix for making dough. While frying, gulab jamuns will expand. So there should be enough space for the jamuns to get soak in the syrup.

Kala Jamun

Gulab Jamun

For making Kala Jamuns,fry the jamuns on low flame till you get dark brown color.



check out my youtube channel for recipe videos

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5 Responses

  1. Veena says:

    mouthwatering Gulab Jamun .. My mum used to do it whenever we feel like eating sweet during my college days.. Now-a-days I miss it because kids don’t like it.. Now after seeing this post I am craving again 🙂

  2. OMG.. Looks so so so delicious and perfect.. Love the presentation too.. amazing job dear.. Yummy 🙂
    Indian Cuisine

  3. Hey my first visit to your blog, you have a nice space her. love the colour of the gulab jamun. Do drop a visit to my blog and leave your valuable comments.

  4. stylish says:

    my gulaab jamuns didnt rise in the oil….they just turned brown…and not even got bigger…………can u tell me whts wrong

  5. prajusha says:

    If the oil is not so hot,the gulab jamuns doesn’t rise.
    if it changes color fast to brown,then the temperature is too high and heat needs to be lowered.Hope this helps.

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