Diwali Special: Soft Gulab Jamun with Milk Powder
There’s no Indian festival complete without Gulab Jamun soft, golden balls soaked in fragrant sugar syrup. This melt-in-the-mouth dessert is a true Diwali classic, loved by all generations. Traditionally made with khoya or ready-made mixes, this easy version uses milk powder, making it perfect for home cooks who want rich, authentic flavor with simple ingredients.
Ingredients
For the Jamun:
- ¾ cup (100g) milk powder, unsweetened
- ½ cup (60g) maida (plain flour)
- ½ tsp baking powder
- 2 tbsp ghee (clarified butter)
- Milk, as required for kneading
- Ghee or oil, for frying
For the Sugar Syrup:
- 2 cups sugar
- 2 cups water
- 2 cardamoms, crushed
- ¼ tsp saffron strands (kesar)
- 1 tsp lemon juice
- 1 tsp rose water
Method
1. Prepare the Jamun Dough
- In a mixing bowl, combine milk powder, maida, and baking powder. Mix well to create a homemade Gulab Jamun base.
- Add ghee and rub it into the flour until it becomes slightly moist.
- Gradually pour in milk, mixing gently to form a soft dough. Do not knead too much just gather it together.
- Cover and let the dough rest for 10 minutes.
2. Make the Sugar Syrup
- In a saucepan, combine sugar, water, cardamom, and saffron.
- Bring to a gentle boil and simmer for about 5 minutes, until the syrup turns slightly sticky.
- Turn off the heat and stir in lemon juice (to prevent crystallization) and rose water for fragrance.
- Cover and set aside.
3. Shape the Jamuns
After the dough has rested, pinch small portions and roll them into smooth, crack-free balls.
Any cracks may cause the jamuns to break while frying, so smooth them well.
4. Fry the Jamuns
- Heat ghee or oil in a deep pan over medium heat.
- Once hot, reduce to low flame and gently slide in the jamuns.
- Stir continuously for even cooking and fry until they turn golden brown.
- Remove and drain the excess oil.
5. Soak in Sugar Syrup
- Immediately transfer the fried jamuns into the warm sugar syrup.
- Cover and let them soak for at least 2 hours, until they double in size and absorb the syrup fully.
6. Serve
- Serve warm or chilled, garnished with saffron strands or chopped pistachios.
- These soft, syrupy Gululab Jamuns pair beautifully with vanilla ice cream or can be enjoyed just as they are.
Tips for Perfect Gulab Jamun
- Do not knead the dough aggressively - it can make jamuns dense.
- Always fry on low heat for even coloring and a soft center.
- The sugar syrup should be warm, not hot, when adding the jamuns.
- You can replace rose water with a few drops of kewra essence for a floral note.
Why You’ll Love This Recipe
- Soft, rich, and spongy texture every time.
- Uses simple pantry ingredients - no pre-mix needed.
- Perfect for Diwali celebrations, parties, or festive gifting.
Let your Diwali spread shine with this Soft Gulab Jamun made from milk powder a dessert that captures the warmth, sweetness, and celebration of the festival in every bite.
