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Recipe · Festival food · Indian

Soft Gulab Jamun with Milk Powder

A soft dough of milk powder and ghee, fried slowly and soaked in warm cardamom syrup. No cracks, no hard centres.

Our kitchenUpdated
Prep20 min
Soaking2 h
Cook25 min
Makes20 jamuns
Jump to recipe
Soft gulab jamun in sugar syrup in a brass bowl
In this recipe4 parts
  1. Ingredients and steps
  2. Three rules for soft jamuns
  3. For Deepavali and guests
  4. Questions people ask

Quick answer

Mix milk powder, a little maida, baking soda, ghee and milk into a soft dough without kneading hard. Roll smooth balls, fry on a low flame until deep golden, and soak them in warm cardamom syrup for 2 hours.

Ingredients and steps

20 jamuns

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Ingredients

  • Dough
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  • Syrup
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You need

Kadai for fryingWide saucepan for the syrupSlotted spoon

Steps

  1. Make the syrup

    Boil the sugar and water for 5 minutes until it feels a little sticky between your fingers (no thread). Add cardamom, saffron and rose water. Keep it warm.

  2. Make the dough

    Mix milk powder, maida and baking soda. Rub in the ghee. Add milk a spoon at a time and bring it together into a soft, slightly sticky dough. Do not knead hard. Rest it covered for 10 minutes.

  3. Roll the balls

    Grease your palms with ghee. Roll 20 small balls with no cracks on the surface. They double in size, so keep them small.

  4. Fry slowly

    Heat the ghee on a low flame; a small piece of dough should rise slowly, not at once. Fry the balls a few at a time, moving the oil gently, until deep golden brown all over, about 8 to 10 minutes.

  5. Soak

    Drop the hot jamuns into the warm syrup. Cover and leave for at least 2 hours so the syrup reaches the centre.

Shop tip: If the dough feels dry and cracks when you roll it, add a few drops of milk. If it is too soft to hold its shape, add a spoon of milk powder.

120kcal
2 gprotein
16 gcarbs
6 gfat

Per jamun, an estimate. It does not change with the servings.

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Three rules for soft jamuns

  • Soft dough, light hands. Bring it together; do not knead it like chapati dough.
  • Low flame. Slow frying cooks the centre before the outside browns.
  • Warm syrup, hot jamuns. The syrup soaks in all the way and they stay round.

For Deepavali and guests

This batch makes about 20 jamuns. Double it for a festival tray; make them a day ahead, they taste better once the syrup has soaked in overnight.

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Questions people ask

Why did my gulab jamuns crack?
The dough was too dry or kneaded too hard, or the balls had cracks before frying. Add a little milk and roll them smooth.
Why are my jamuns hard in the centre?
They were fried on a high flame, so the outside browned before the inside cooked, or the syrup was too thick. Fry on low heat and keep the syrup light.
Should the syrup be hot or warm?
Warm. Hot jamuns go into warm syrup. Very hot syrup can make them lose shape, and cold syrup does not soak in.
How long do gulab jamuns keep?
Four to five days in the fridge in their syrup. Warm them for a few seconds before serving.