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Instant Gulab Jamun recipe
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Instant Gulab Jamun Recipe

Gulab Jamun is a very popular Indian sweet where milk solid dumplings are deep fried and then soaked in flavoured sugar syrup. This is a simple and no-fail gulab jamun recipe from milk powder
Course Dessert
Cuisine Indian
Keyword Diwali Sweets Recipes, Gulab Jamun Recipes, Happy Holi Sweets Recipes, Indian Sweets Recipes, Mithai Recipes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 18 pieces
Calories 94kcal
Author Priyanka

Equipment

  • Mixing Bowl
  • Heavy bottom Non-stick Pan
  • Sauce Pan

Ingredients

For making the Gulab Jamun balls

  • 9 tbsp Milk Powder
  • 3.5 tbsp Maida
  • 1.5 tbsp Sooji
  • 2 tbsp Milk
  • 2 tbsp Yogurt
  • 1 tsp Ghee
  • 1/2 tsp Baking Soda
  • Ghee to deep fry or any other neutral oil

For making the sugar syrup or chasni

  • 1 cup Sugar
  • 1 cup Water
  • 2 Green Cardamom
  • 1/4 tsp Rose Extract

Instructions

  • Start by making the chasni or sugar syrup to dunk the gulab jamuns. Take sugar and water in a sauce pan and gently bring it to a boil. Keep stirring so that the sugar is dissolved completely. Once you see that there are no more sugar crystals left, switch off the heat. Drop in the cardamom pods and rose extract and stir.
  • Take a mixing bowl and mix together Milk Powder, Maida or APF, Sooji or Semolina and Baking Soda.
  • To this add milk and yogurt and bring it together. It will be a sticky dough but keep mixing everything together.
  • Add the ghee into this and bring everything together. It will be still sticky, but keep working with it. Do not add maida or sooji or you will get dry gulab jamuns.
  • Now, pinch off small balls and roll them between your palms. Keep in mind that during frying, these balls will almost double up in their size. So, keep them small.
  • As you roll them between your palms you will see that they are getting a smooth texture. Keep them aside on a palte.
  • You should get somewhere around 18-19 Gulab Jamuns from this recipe.
  • Take a kadhai or pan for frying and warm up the ghee or oil in it. Keeping the flame on low, drop a couple of gulab jamuns and fry them till they turn golden-brown. Keep them stirring gently so that they get a uniform colour.
  • Once they are done, take them out and drop them in the warm sugar syrup.
  • Repeat frying the gulab jamun balls till they are all done. Let them soak in the sugar syrup for 15-20 minutes at least before serving.

Notes