Here are my irresistibly soft Gulab Jamun made with milk powder that you can serve at special occasions or festivals. The jamun are flavoured saffron then deep fried before they're dunked in a saffron cardamom sugar syrup.
Soft & Melt Away Gulab Jamun with Milk Powder
Indian sweets have always been the centrepiece of celebrations in our home. I have so many memories, especially on Diwali or birthdays, of my Mum making Gulab Jamun using traditional khoya. The kitchen would fill with that warm, floral sweetness of cardamom and rose.
This version is a little more approachable but still just as indulgent. Using milk powder keeps things simple, but when done right, you still get that soft, melt-in-the-mouth texture that soaks up all that saffron syrup beautifully.
I’ve learned that skipping semolina makes all the difference here, keeping the jamuns tender rather than firm. I made these for Raksha Bandhan one year, and they were the one thing everyone went back for, again and again. There’s something about breaking into a warm jamun and watching it gently collapse into syrup that just feels like pure comfort.
Have them hot or at room temperature, on their own or with a scoop of kesar pista ice cream. You really can't go wrong.
Hayley x
Recipe Tips & Troubleshooting
How can I make soft and melt in mouth Gulab Jamun using milk powder?
Usually, with milk powder, many add semolina, which makes gulab jamun hard and can crack. Don't add semolina, knead the dough thoroughly and make a soft and sticky dough. When you make balls, make sure there are no cracks.
How to prevent jamun breaking in the hot oil
If you've added too much baking soda to the dough, gulab jamuns will crack. Make sure balls are rolled properly without cracks. Do not overcrowd the kadai by adding many jamuns same time. Make sure oil temperature is maintained throughout the whole frying process.
What colour Gulab Jamun should be?
Gulab Jamun should be between light to medium brown.
For how long I should keep Gulab jamuns in the sugar syrup before serving?
At least 5 hours or the longer the better.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Kesar Gulab Jamun with Milk Powder
Ingredients
Sugar Syrup
- 3 cup sugar
- 4 ½ cup water
- 12-15 strands saffron
- 4 green cardamom whole
- ½ teaspoon lemon juice
Kesar Gulab Jamun
- 1 ½ cup full-fat milk powder
- 3 tablespoon plain flour
- 3 tablespoon ghee
- 4-6 strands saffron
- ½ teaspoon cardamom powder
- 4-5 tablespoon milk
- ¼ teaspoon soda
- oil (2 cup) for deep frying
Instructions
Make Sugar Syrup
- In a big pan place sugar, water and cardamom.
- Heat it over a medium heat and bring it to boil.
- Once it starts boiling add lemon juice and cook until just about the sugar syrup reaches the ½ thread consistency.
- It will take about 12-15 minutes.
- Turn off the heat and add saffron threads and leave it aside.
Gulab Jamun
- In a wide and big plate, place all the ingredients of the kesar gulab jamun except oil.
- Mix everything well, and add milk little by little and knead a soft and sticky dough.
- Knead well to achieve soft gulab jamun without cracks.
- Leave the dough covered for 5 minutes.
- Then once again knead the dough for a minute.
- Divide the dough into equal size portions and make balls of an even size.
- Heat the oil in a kadai. Switch of the heat and then allow to cool a little.
- Drop in a few jamun and once they rise, turn the heat on again to a medium flame. Fry until the jamun are medium brown.
- Remove from the oil and drop them in the sugar syrup to soak.
- Repeat for all the jamuns.
- Allow to soak for 6-7 hours.
- Serve hot or cold, with ice cream or cream or on its own.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Elaine says
I've never had Gulab Jamun, but I really want to try this recipe. It looks so delicious and decadent!!
code2cook says
Gulab jamun looking amazing di. we all love having it, but now quit as we finish them very soon and gain weight. Looking so tempting to try them soon. Having khoya at home. Thinking to make.
cookwithrenu says
Love Gulab jamun's and this look so so tempting. Beauties cooked and bathed in sugar syrup. Yum
Poonam Bachhav says
The Gulab Jamums look utterly delicious Jagruti. Love the tips you have shared to make these beauties perfectly. Your pgophotogra make the dishes very inviting and irresistible !
mildly indian says
I missed mu mom a lot when I saw these beautiful jamuns today. hers used to look exactly same and were always close to my heart. loving these images Jagruthi.
Unknown says
Although I love gulab jamun, I have never tried making them at home ever. You have made it possible with this easy recipe.
Anshu says
Gulab Jamuns have always been one of my favorite sweets and yours look simply incredible with tempting shots. The way you have provided all the tips for making them with perfection is also commendable. I am certainly trying them out soon!!
Soma Mukherjee says
These kesar gulab jamoons are so soft and succulent just want to dig in with my spoon and finish off the whole plate greedily, 😋😋😇😇, your post made me salivate craving for these so much now.
Chelsey Law says
These look delicious! We are huge Indian food fans at our house, but I've never tried these. Definitely giving them a go!
Maria Nasir says
Nothing can beat the comfort and indulgence of biting into a soft, juicy, syrupy warm gulab jammun for me! Yours look so perfect, so delicious, I could lick my cell phone screen right now! 😊😋
Mayuri Patel says
Jagruti, this is really torture... you've been posting so many irresistible sweet dishes, not fair at all. Jokes aside, I love all the tips you've given about making perfect gulab jamuns.
Priya Suresh says
Omg, this is absolutely irresistible, my sweet tooth is craving for those golden beauties. How fabulous its looks. Feel like gobbing some rite now.
Sujata Roy says
I am drooling Jagruti Your daughter is absolutely right, when it is hot its sweeter. And I and my son both love hot gulab jamun. Your gulab jamun looks mouthwatering.
Vanitha says
Beautiful and super tempting post!!! Love every shot and angle of this scrumptious dish!
jcookingodyssey says
Hahaha Ritu, Gulab jamun cheez hi aisi hai, 😉 Thanks for your kind comment.