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    Home » Quick & Easy

    Gulab Jamun recipe with milk powder

    Published: Apr 30, 2022 · Modified: Apr 14, 2023 by Nosheen Babar · This post may contain affiliate links · Leave a Comment

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    This Gulab Jamun recipe with milk powder is a quick and easy version of Pakistan’s National Dessert. Small fried dough balls, traditionally made with milk solids called Khoya are dipped in hot, infused sugar syrup. A garnish of pistachios and on occasion, rose petals and silver leaf, helps create one of the most popular desserts in all of South Asia.

    gulab jamun with milk powder

    Popular at religious holidays such as Eid in Pakistan and Holi in India, this gulab jamun also graces many a wedding dessert table in South Asia. This delightful version of Pakistani donuts is at par with other popular South Asian desserts such as milk barfi, sooji ka halwa, mango kulfi, and vermicelli kheer.

    Jump to:
    • Why you'll love this recipe
    • The Ingredients
    • Substitutes & Variations
    • Step-by-step instructions
    • Expert Tips
    • Recipe FAQS
    • Other Pakistani desserts you may enjoy
    • Gulab Jamun recipe with milk powder

    Why you'll love this recipe

    • Famous recipe - This recipe is so popular that there's actually an entire day devoted to it! October 10th is world gulab jamun day!
    • Delicious dessert - You won't be able to stop eating these! The fried round balls of dough coated in the infused sugar syrup just melt in your mouth!
    • Easy recipe - The 3 ingredients dough and the sugar syrup come together in very little time!
    • It's a great make-ahead option - This is a super freezer-friendly dessert so you can make it ahead of time and then just warm it before serving.

    The Ingredients

    wooden table with a bowl of bisquick mix, a bowl of milk powder and a small jusg of heavy whipping cream.
    • Bisquick mix - I've always made this recipe with Bisquick as that was the way this recipe was taught to me. While using a different brand of pancake mix is possible, it may lead to slightly different results.
    • Heavy whipping cream - This is essential not only for binding the dry powders and creating a dough but the fat is essential in order to get the slightly dense texture gulab jamun call for.
    • Nonfat milk powder - Nonfat milk powder takes the place of traditional milk solids in this recipe.

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Substitutes & Variations

    • Swap out the garnish - Garnish them with some chopped pistachios, silver leaf, or rose petals, depending on the occasion or your mood.
    • Add some Rose Syrup - Gulab literally means rose water and this dessert traditionally has rose essence in them. I usually stick to saffron and cardamom but you can definitely add a few drops of the essence in later.
    • Add a topping - Want to make your dessert truly decadent? Serve it with a scoop of vanilla ice cream!
    • Use ghee -Traditionally, all Pakistani sweets are cooked in Ghee, such as, pumpkin halwa and carrot halwa. Since you’ll need a lot of ghee for this recipe, this can get very expensive. For a truly traditional taste, however, you can mix some ghee with a high smoke point oil.

    Step-by-step instructions

    This recipe with Bisquick Pancake Mix is a simpler version of the authentic Milk Powder recipe! The pancake mix contains everything you would measure and add separately, such as the all-purpose flour, fat, leavening, and salt.

    A silver pan filled with sugar, water, saffron threads and crushed cardamom.

    Step 1: Mix the water and sugar in a medium saucepan. Remove the cardamom seeds from the pods and slightly crush them to release their aroma. Add these, along with some saffron, to the sugar mixture.

    A silver pan filled with prepared infused sugar syrup.

    Step 2: Add in the lemon juice next and cook on medium-high heat till a syrup forms. The acid in the lemon prevents the sugar from crystalizing as the syrup cools so is necessary!

    Brown granite counter with a metal tray filled with dough shaped into tiny gulab jamun.

    Step 3: Divide the dough into equal portions and use the palms of your hands to make small balls. You’re looking for smooth dough, without any cracks. If needed, keep some heavy cream nearby and dip your fingers in it to smooth out any cracks. Make sure to make tiny balls, as the Gulab Jamun double in size when fried, due to the leavening agent.

    A deep frying pan filled with hot oil and 4 gulab jamun being fried.

    Step 4: While you need to start off with hot oil, as soon as you drop the balls in, you need to reduce the temperature to medium heat, or even low heat if the oil seems too hot. Use a thermometer such as this chef alarm to maintain a frying temperature of 225-250 Fahrenheit for best results. The correct temperature is critical here.

    A deep cooking pot filled with hot oil and nicely browned gulab jamun.

    Step 5: Make sure to leave enough space between the dough balls as you deep fry them. This will allow you to use a slotted spoon to move them around constantly so they get a nice and even brown color all over.

    A silver pan filled with sugar syrup and fried gulab jamun.

    Step 6: Once they seem done, about 8-10 minutes per batch, remove them onto some paper towels to soak up the grease. Leave them there for about 30 seconds before placing them in the warm syrup.

    Expert Tips

    Making the perfect Gulab Jamun takes patience and practice. The following tips may help you along the way!

    • Don’t overwork the dough - it leads to gluten formation and results in hard jamun. If the dough seems too sticky don’t worry, it will smooth out as you shape the balls.
    • Test the sugar syrup - If the syrup is too thick your tiny fried sweets won’t absorb it and if it’s too thin it can make them break. The way to test the consistency is to place a teaspoon of the hot syrup on a small plate. This allows it to cool a little so you don’t burn your fingers. After about 10 seconds dip your forefinger in the syrup. Press the finger against your thumb and test to see if the syrup is sticky. It does not need to form a thread but just be sticky!
    • Make sure your syrup is warm - The syrup needs to be warm when the fried dough balls are added to it in order for the fried dough balls to absorb the sweet liquid properly. Soak for about 15-20 minutes before removing from the syrup.

    Recipe FAQS

    Why is my gulab jamun so hard?

    One of 3 things can cause your gulab jamun to be hard. You may have added too much flour, not enough moisture, or too little of the leavening. Measuring accurately and making sure your ingredients are very fresh is key. To fix the dough, add a teaspoon or two of the heavy whipping cream.

    Why is my gulab jamun too soft?

    In this instance, your dough probably has too much moisture, or you accidentally added too much leavening or the sugar syrup was too watery. Adding a few extra tablespoons of milk powder will help fix the dough. For the other issues, make sure to measure correctly, use fresh leavening, and test your sugar syrup before you add in the gulab jamun.

    Why is my dessert tasting bitter?

    You either added too much leavening or the gulab jamun was too hot when you added it to the syrup. This can cause the syrup to burn and the Jamun to taste bitter. Cool the gulab jamun for at least 30 seconds before you add them to the syrup.

    How can I store this dessert?

    Gulab Jamun can stay out on the counter at room temperature in an airtight container for 2-3 days. After this refrigerate them for 7-10 days in an airtight container. If you want to freeze them, they will stay ok in your freezer for upto
    3 months in an airtight container.

    What is the best way to reheat the gulab jamun?

    Gulab Jamun can be heated in the microwave for 10-15 seconds to warm them up. If they are in the freezer, then defrost them by placing them in the fridge overnight and then reheat them as directed.

    gulab jamun with milk powder

    Other Pakistani desserts you may enjoy

    • Pumpkin Halwa {Gluten Free Dessert}
      Pumpkin Halwa {Gluten Free Dessert}
    • Carrot Halwa {Gajar Ka Halwa}
      Carrot Halwa {Gajar Ka Halwa}
    • Khalifa Nankhatai {Pakistani Cardamom Shortbread Cookies}
      Khalifa Nankhatai {Pakistani Cardamom Shortbread Cookies}
    • pakistani bakery style almond cake
      {Pakistani} Bakery Style Almond Cake

    Hope you decide to try this recipe! Please don't forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!

    gulab jamun garnished with pistachios and rose petals in a copper serving bowl on a black plate with flowers.

    Gulab Jamun recipe with milk powder

    Nosheen Babar
    This Gulab Jamun recipe with milk powder is for a small deep-fried donut dipped in flavored sugar syrup and garnished with Pistachios.
    5 from 2 votes
    Pin Recipe Print Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    soaking time 20 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Cuisine Indian, Pakistani
    Servings 24 gulab jamun
    Calories 198 kcal

    Ingredients
      

    • 1 cup bisquick mix
    • 2 cups dry low fat milk powder
    • 1 cup heavy whipping cream

    Sugar Syrup

    • 3 cups sugar
    • 3 cups water
    • 1 tsp lemon juice
    • 5 pods cardamom
    • ¼ tsp saffron strands
    • 1 tsp rose water (optional)

    Garnish

    • 4 tbsp chopped pistachios
    • 2 tbsp rose petals (optional)
    • 2 silver leafs (optional)

    Instructions
     

    Sugar Syrup

    • Mix the water, sugar and lemon juice in a sauce pan and set it on a high flame to make the syrup.
    • Break open the cardamom pods, discard the husk, slightly crush the seeds and add to the syrup.
    • Take the saffron, slightly crush it between your fingers and add to the syrup.
    • Cook just till the sugar is dissolved and the syrup starts to bubble around the edges.
    • Take a teaspoon of the syrup and place it on a plate. After about 10 seconds or so, once it has slightly cooled, dip your forefinger and thumb in it and press together. if they feel sticky the syrup is ready and you can stop cooking it.
    • If you want to add rose syrup, now is the time to do so.

    The Gulab Jamun

    • Mix together the Bisquick mix, flour, and heavy whipping cream just until the mixture comes together. (see notes)
    • Divide the mix into 24 equal portions and shape into tiny balls. (see notes)
    • Heat the cooking oil.
    • Fry the dough balls on medium low heat for 8-10 minutes till they are a nice brown color. Use a slotted spoon to constantly move them around so they brown evenly on all sides.
    • After they are cooked, remove them onto a paper towel for about 30 seconds.
    • After the oil has drained and they've cooled slightly place them in the sugar syrup for 10 minutes.
    • After the soaking period is over remove the Gulab Jamun and sprinkle with your garnishings.

    Notes

    Rose Water - I personally don't add rose water to my Gulab Jamun. The saffron and cardamom are very fragrant in themselves, and the rose can be a bit overpowering. The choice to use it or not is yours. 
    Rose petals - I do use dried rose petals as a garnish, they bring an element of the rose to the dessert without the overpowering fragrance and look beautiful as well.
    Silver leaf - This is optional but most Pakistani and Indian sweets have a silver leaf on them and it looks beautiful. It is edible in case you're wondering. I don't use it as it's a process to source and layer on the sweets but for a special occasion, it looks beautiful!
    Mixing the dough - Don't overwork the dough! This releases gluten and results in hard Gulab Jamun. Work the ingredients until they are incorporated and then shape the balls.
    Shaping the gulab jamun - As you shape the tiny balls, make sure they are as smooth as possible, or else they may crack when fried. A trick that helps is to keep some cream in a small bowl close by and dip your fingers in it to help smooth out the cracks.
    Frying the gulab jamun - make sure your oil is very hot before you start frying your sweets. As soon as you add them to the oil, reduce the heat slightly to insure that they get cooked all the way through. For best results batch fry the gulab jamun. Adding them all in together yields uneven cooking and browning. 

    Nutrition

    Serving: 1gulab jamunCalories: 198kcalCarbohydrates: 34gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 13mgSodium: 125mgPotassium: 225mgFiber: 1gSugar: 31gVitamin A: 387IUVitamin C: 1mgCalcium: 153mgIron: 1mg
    Tried this recipe?Let us know how it was!

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