Gulab Jamun ( made with milk/mawa powder)

final picture of Gulab Jamuns

To make 25-30 jamuns, ingredients for dough

1 cup of Milk/mawa powder,

link to buy milk/mawa powder  (

3 tbsp maida (All purpose flour)

2 tbsp ghee (clarified butter) or melted butter

1/2 tsp baking powder

1/2 cup  warm milk , to make dough or use accordingly to make dough.

1 tsp almonds(optional)

1 tsp chopped pistachios,(optional)

1 tsp raisins,(optional)

For Syrup:

1 1/4 cup of sugar,

8 oz of water

1/8 tsp of ground cardamom

for flavoring add rose water of 1 tsp( optional)

For frying :

Oil- as per requirement

preparation method:

To make dough, take a  medium sized bowl, add a cup of milk powder,  all purpose flour, melted butter/ clarified butter, baking powder,  nuts, add milk slowly and start making dough, make sure there are no lumps and make a soft dough , make sure you are able to bind them into a small marble , if the dough is too saggy add  little more mawa/milk powder for binding the dough. Rest the dough for 15-20 minutes, and start making sugar syrup for the jamuns.

For Sugar Syrup take a wide pan , on  a low- medium flame add sugar, rose syrup (optional), water and ground cardamon and give it a stir, simmer it for 3-5 minutes.Set aside.

Take  a medium to large pan. Add oil , And turn on the flame, set the flame on medium flame and while the oil becomes hot make marble sized balls and set them aside. Once the oil is ready, reduce the flame to low , add the balls to the oil and let them fry until they get golden brown color, keep an eye on your jamuns they will become pluffy and big because of the baking powder we added and start floating on oil and turn them  . Once they start to have that golden brown colour, remove  them from the oil and place them on plate  with a tissue paper to absorb the oil.

Once all the jamuns are  ready   to be soaked in syrup. Add the  all the jamuns to the syrup and place the pan on the flame and let them simmer for 3 minutes on  a medium flame.After 3 minutes set the pan aside .

Enjoy the jamuns   chill/ hot .

NOTE: Add milk powder if the dough is too saggy.

*Make sure the flame is on low flame when the marble sized dough balls are ready to go into oil or else the balls, will get the  burnt dark- brown color and will remain uncooked inside.

I enjoy gulab jamuns with a scoop of vanilla .( give it a try)


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