Milk powder gulab jamun🍽

Gulab jamun doesn’t need any introduction!

So let’s get into the recipe without any delay. With the guidance of stepwise photos, detailed explanation of each will be able to make melt in the mouth gulab jamuns at home in just 30 minutes.


1 cup Sugar

3 Green Cardamom pods

1½ cups Water

1-2 drops of Lemon Juice, optional

1/2 cup Milk Powder

1 tablespoon Maida (all purpose flour)

1/8 teaspoon (a small pinch) Baking Soda

1 tablespoon Ghee

2-3 tablespoons Milk

Oil or Ghee, for deep frying


Take 1-cup sugar, 3 green cardamom pods, 1½ cups water and 1-2 drops of lemon juice in a deep pot or pan. Lemon juice is added to prevent syrup from solidifying when it cools.

Heat it over medium flame and cook until it reaches 1/2 string consistency or turns little sticky while stirring occasionally in between. It will take around 8-10 minutes over medium flame to reach the required consistency.

Take 1/2 cup milk powder, 1 tablespoon maida and 1/8 teaspoon baking soda in a wide mouthed bowl.

Mix it well with a spoon and then add 1-tablespoon ghee.

Mix well. Use your hand to mix it so that ghee mixes evenly with milk powder.

Sprinkle 2 tablespoons milk evenly over mixture and gently mix it.

If required, add few more teaspoons of milk and mix lightly. The mixture should be soft. Do not over mix or knead the mixture, just lightly mix it.

Grease your palms with oil and divide mixture into small portions. Take each portion and make a round shaped crack free ball from it. If crack appears, it means mixture is dry. Add a teaspoon of milk (or few drops of milk) to the mixture, mix well and make the ball.

Heat the ghee or oil for deep frying in a deep kadai over medium flame. When oil is medium hot, Slowly drop 3-4 balls (according to the size of a kadai)

Stir gently with a slotted spoon and deep fry until they turn golden brown, it will take around 6-7 minutes. Transfer them over to kitchen napkin to absorb excess oil.

Heat the sugar syrup for 3-4 minutes and add fried jamuns in it. Keep the jamuns in syrup for at least 2 hours before serving to allow it to absorb the syrup properly. Jamuns are ready for serving at this time😋.

Happy cooking with liba😋😋😋


28 thoughts on “Milk powder gulab jamun🍽”

  1. Looks so divine & delicious!Thank you very much! back, it pleases me, yourself that you liked many other blogs! 😊, again many love thanks to beautiful and much success with your blog time!


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