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Gulab Jamun Recipe with Milk Powder

These easily prepared spongy gulab jamuns made with milk powder, cardamom and rose water will take your festive celebrations to another level. Serve them warm with a scoop of vanilla ice cream to heighten the deliciousness.!!"
Prep Time 30 mins
Cook Time 1 hr
Course Dessert
Cuisine Indian
Servings 10


For Gulab Jamun Dough

  • 1 cup 240 g milk powder (I used Bob’s Red Mill).
  • 1/4 cup 30g all-purpose flour or maida
  • 1/4 tsp baking soda
  • 2 tbsp yogurt or 2 tbsp milk mixed with lemon juice

Sugar Rose water Syrup

  • 1.5 cups 300 g sugar
  • 1.5 cups water
  • 1 tsp rose water
  • 1 tsp cardamom powder
  • Oil/ghee for deep frying


  • Sieve milk powder, flour, baking powder into a bowl.
  • Add the yogurt and mix into a soft non sticky dough ( do not over knead)
  • Form 16/18 crack free balls (use greased palm)
  • In a deep kadhai or pot, take oil. You can use ghee as well
  • Heat the oil in medium flame. To test the right temperature of ghee, add a small ball of dough into it. It should slowly rise up to the surface from the bottom of the pan with a touch of a spoon.
  • NOTE – if it doesn’t rise up to the surface slowly, then the oil/ghee needs to be heated more.
  • If it rises too fast to the surface and changes color then the oil is too hot. The ghee/oil needs to cool down a bit. Lower the flame.
  • Add the gulab jamun dough balls at the right temperature of oil/ghee Take a tall round sieved spoon and turn the balls by rotating the bottom edged of the spoon against the top of the balls.
  • Keep rotating till the gulab jamuns are light golden in color.
  • Remove, Drain and add to the sugar syrup
  • Let the gulab jamuns soak in the warm syrup for few hours before serving them.
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