Gulab Jamun Mix Image

Gulab Jamun Mix

Come festivals and so many of us like to make our own sweets at home. The easiest of all Indian sweet, I believe, is the Gulab Jamun. Golden brown fried balls of milk fudge (that’s Khoya for you!), Soaked in syrup!
A big concern especially during the festive season is the availability of pure unadulterated khoya. So instant gulab jamun powders often come in to the rescue. I tried to replicate a not so well known but an excellent brand and this is what it was!

  • Serves: 250g
  • Preparation Time: 10 minutes
  • Difficulty: medium


  • 1 cup Milk Powder
  • ¼ cup Refined Flour
  • 2 tsp Desi Ghee
  • ¼ tsp Baking Soda
  • 1 tbsp Milk
  • Ghee / Oil for deep frying
  • 1 tsp Green Cardamom Powder
  • 2 cups Sugar
  • 2 cups Water
  • few drops Lemon Juice
  • 1 tsp Rose Water

  1. Sieve the flour with the baking powder and the milk powder thrice to ensure even mixing of the ingredients.
  2. Mix in the ghee. Rub the mixture with the fingertips to mix the ghee well.
  3. Mix together the milk with the gulab jamun powder and knead to smooth dough.
  4. Add more milk if required.
  5. Set the dough aside for 5 minutes. Knead the dough again for a minute and divide the dough into 8 equal portions.
  6. Roll each portion into a smooth ball with no cracks on the surface.
  7. Heat 2 cups sugar with two cups water and bring to a boil.
  8. Reduce the heat and allow the syrup to simmer for 7-8 minutes. Add the lemon juice to clarify the syrup and remove any scum that may come on the surface.
  9. Simmer for 4-5 minutes to get a syrup of 1 string consistency.
  10. Remove from fire and add in the rose water.
  11. Heat about 3 cups refined oil or ghee in a pan.
  12. The oil should be at least 3” deep in the pan.
  13. Add the prepared balls to hot oil and remove from heat immediately.
  14. Slowly push the ball in the pan with the back of a perforated ladle to roll the balls in the oil. As the balls turn golden, return the pan to a slow heat and allow the balls to acquire a deep gold to light brown color.
  15. Remove the balls from the oil and allow the balls to rest for 10 minutes.
  16. Add the slightly cooled balls to hot syrup and simmer for 5 minutes on low heat.
  17. Serve the gulab jamuns hot!
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