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Friday, October 21, 2016

Homemade gulab Jamun from scratch with milk powder as main ingredient. Simple recipe with easily available ingredients. I have tried milk powder gulab jamun many times, but somehow felt something was missing in the recipe or at times the looks will not be as good as I expect. So kept postponing to blog. Few months back, a reader friend Arockia Mary Anita sent me this recipe from a magazine and asked me to try and post. I tried it with few changes,  and it turned out good. I had some Amulya that I had to use soon, so I made this milk powder jamun recipe for this Diwali 2016. Stay tuned for more exciting recipes!

Check out my other gulab jamun recipes
Gulab jamun recipe Sweet potato jamun Makkan peda Bread jamun

Milk powder gulab jamun recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweets
Prep Time: 10 mins    |  Cook time: 25 mins   Makes: 20

Click here for cup measurements


Milk powder - 1 cup

Ghee - 1 tbsp

Cooking soda – 1/8 tsp

All purpose flour (Maida) - 2 tbsp

Curd (plain yogurt) – 2 tbsp

Salt – 2 pinches

Sugar - 1 & 1/2 cup

Saffron – A pinch

Cardamom – 1

Oil/ ghee/ vanaspati – to deep fry


  1. First make sugar syrup with 1 cup water. Bring to boil and let it boil in medium flame for 4-5 minutes, or until the syrup is not watery. Add saffron and cardamom powder while boiling.
  2. 3-syrup
  3. In a mixing bowl, add milk powder, 2 levelled spoon of maida, cooking soda, salt, ghee and mix well. Add curd and required water, make a dough without any cracks. Make it gently, without kneading much. Keep aside for 5 mins.
  4. 1-mix
  5. Mix again gently and make equal sized balls out of it. I made 20. Everything should be done gently, don’t be hard while rolling. Rolled balls should not have any cracks. So add water accordingly. You might need to grease your hands with ghee for rolling each jamun.
  6. 2-roll
  7. Heat oil and put the flame to low ( oil should never smoke at any point). Add 6-7 jamuns per batch and keep turning for even cooking/ browning. Drain in paper towel and immediately add to the hot sugar syrup. Repeat to finish.
  8. 4-soak


  • Do not add more maida as it will make the jamun hard. Cooking soda must be added just right, do not add more.
  • Jamun and syrup should both be hot.
  • Give good soaking time for these jamuns.
  • When you drop the jamun, it should not get browned immediately. If it does, then your oil is too hot to fry. It will not get cooked from inside. So make sure to regulate the heat. It should get fried very slowly in low flame.
  • If oil is not hot enough also its not good, so bring the oil hot and put the flame low one hot.
  • The curd and soda makes the jamun soft and big, so do not skip anything.

After 3-4 good hours, the jamuns are ready to enjoy!

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  1. hi very tempting gulab jamuns.

  2. Perfect jamuns Raji.your presentation will tempt anyone to try it:)

  3. I tried it once in the same way. The colour, shape everything was perfect but the outer layer alone was chewy in taste. It may be bcoz of maida. How can we avoid it?

    1. Are you sure you tried with curd and cooking soda? Because both these ingredients make the jamun really soft. I have tried many recipes in many combinations, the one with milk comes out like what you say. But this recipe will turn out soft, trust me and try. If still your jamun turns hard, then you are overdoing the dough by kneading hard for longtime or rolling with pressure. so add water accordingly and knead/ roll with less effort. Its ok if it is sticky, it will be alright when you grease your hands every time. But the result is soft jamuns.
      Do try and send me the feedback :)

  4. No.I did not added curd and cooking soda. Thanks for a clear reply. Will definitely try for this diwali and let you know about it.

  5. Is cooking soda same as backing soda ??

  6. Hi. How do you make big jamuns without breaking.please suggest me some tips to make jamun without crack.

  7. Watering Jamuns. Please suggest me tips to make jamuns without cracks. When i make big jamuns it breaks and I could see more cracks

    1. THe amount of water in making dough is the key. Make the dough sticky, its okay, you can grease your hands.If water is enough then there wont be cracks. Also keep dough and the rolled jamuns covered to prevent it from drying. If you want, you can mail me at rakskitchen@gmail.com. I have the dough picture to show the texture clearly.

  8. My jamuns turned little sour in taste is it because of yoghurt ??


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