Gulab jamun are soft, melt-in-the-mouth milk dumplings soaked in warm cardamom and rose syrup, and they are on almost every Diwali sweet plate. Traditional jamun use khoya, which is hard to find outside India, so this version uses full-fat milk powder from any supermarket. The two secrets are a soft dough that you barely knead, and frying slowly on low heat so they cook all the way through.

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Bowl of soft gulab jamun in cardamom sugar syrup with pistachios and rose petals

Gulab Jamun with Milk Powder

Soft, spongy gulab jamun made with supermarket milk powder, fried slowly and soaked in warm cardamom and rose syrup. No khoya needed.

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Prep Time 15

Cook Time 30

Soaking 1

Total Time 1 45

Servings: 16 gulab jamun

Course: Dessert

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

For the syrup

1.5 cups sugar 300 g
1.5 cups water 360 ml
4 green cardamom pods lightly crushed
1 pinch saffron threads optional
1 tsp rose water optional
1 tsp lemon juice stops the syrup from crystallising

For the jamun

1 cup full-fat milk powder 120 g; must be full-fat, not skimmed
0.25 cup all-purpose flour 30 g
0.25 tsp baking soda
1 tbsp ghee melted
0.33 cup warm milk 80 ml, plus 1 to 2 tbsp more if needed
2 cups oil or ghee for frying, enough for 2 inches (5 cm) depth
1 tbsp pistachios slivered, to garnish

Equipment

1 Deep heavy pan
1 Saucepan
1 Slotted spoon

Method

Make the syrup first. Put the sugar, water and cardamom in a saucepan and bring to a boil, stirring until the sugar dissolves. Simmer for 5 minutes, then add the saffron, rose water and lemon juice. Keep it warm on the lowest heat.
In a bowl, mix the milk powder, flour and baking soda. Add the melted ghee and rub it in with your fingertips.
Add the warm milk a little at a time and gently bring it together into a soft, slightly sticky dough. Do not knead it like bread; overworking makes hard jamun. Cover and rest for 5 minutes.
Grease your palms with ghee and roll the dough into 16 small, smooth balls with no cracks. They will double in size, so keep them small (about 3/4 inch / 2 cm).
Heat the oil in a deep pan over low heat to about 300°F (150°C). A small piece of dough should sink, then rise slowly with gentle bubbles. If the oil is too hot, the outside browns before the inside cooks.
Fry the balls in batches, gently moving the oil around them with a spoon rather than touching them, for 6 to 8 minutes until evenly deep golden brown.
Lift them out with a slotted spoon, let them cool for 30 seconds, then drop them into the warm (not boiling) syrup. Soak for at least 1 hour, until soft and swollen. Garnish with pistachios and serve warm or at room temperature.

Notes

Make ahead: gulab jamun keep in their syrup in the fridge for up to 5 days. Warm them in the microwave for 20 to 30 seconds before serving.

Troubleshooting: if they crack while frying, the dough needs a few more drops of milk. If they are hard in the middle, the oil was too hot or the dough was kneaded too much.

Serve with: a scoop of vanilla ice cream, or as part of a Diwali sweet plate with kaju katli and besan ladoo.

Outside India: full-fat milk powder (sometimes sold as whole milk powder or dry whole milk) is in most supermarkets near the baking supplies, and in Indian and Asian stores.

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