Gulab Jamun Recipe | Perfect Soft Milk Powder Gulab Jamun (No Cracks, No Breaking!)
Jai Shri Krishna, dear friends! Today I’m sharing a fail-proof, soft, juicy Milk Powder Gulab Jamun recipe—a recipe that guarantees perfect results every single time.
If you’ve ever struggled with Gulab Jamun cracking, breaking while frying, turning hard, or not soaking the syrup properly—don’t worry. Follow this recipe step-by-step and your Gulab Jamun will turn out super soft, melt-in-the-mouth, and perfectly soaked, just like the ones from your favorite sweet shop.
In this recipe, we prepare fresh mawa/khoya using milk powder, which gives the Gulab Jamun an incredibly soft texture and helps them stay moist inside.
Let’s get started!
Do visit my other recipes also so Must try this recipes!! from my blog with this post also, It includes
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further, do check my other recipes collection..
Ingredients
For Gulab Jamun Dough
- Milk powder – 1 cup
- Milk – ½ cup
- Ghee – 1 tbsp
- Sugar – ½ tsp
- All-purpose flour (maida) – 1 tbsp
- Cardamom powder – ¼ tsp
- Baking powder – ¼ tsp
- Rose water – ½ tsp
For Sugar Syrup
- Sugar – 1 & ½ cup
- Water – 2 cups
- Cardamom – 2
- Rose water – 1 tsp
Methood
Step 1: Make Instant Mawa
- In a pan, add ½ cup milk, 1 tbsp ghee, ½ tsp sugar
- Do NOT turn on the flame yet. Mix everything well.
- Add 1 cup milk powder and combine until lump-free.
- Now turn on the flame to low and cook while stirring continuously.
- The mixture will slowly thicken and start coming together like soft mawa.
- Once it forms a soft dough-like mixture, turn off the flame.
- Allow it to cool completely.
- This soft mawa is the secret to perfect gulab jamun!
Step 2: Prepare Sugar Syrup
- In a pot, add 1½ cup sugar, 2 cups water
- Add 2 cardamom pods.
- Bring to a boil on high heat. Let it boil 2–3 times only. The syrup should be sticky, not thick. Thick syrup prevents soaking.
- Turn off the heat and add 1 tsp rose water. Sugar syrup is ready!
Step 3: Prepare Gulab Jamun Dough
- Transfer the cooled mawa to a plate.
- Mash gently for 1–2 minutes to soften it.
- Add ¼ tsp baking powder, ¼ tsp cardamom powder, ½ tsp rose water, 1 tbsp maida (flour) for binding
- Mix gently. Do not knead hard.
- If the dough feels dry, add 1–2 tsp milk—very little at a time.
Step 4: Shape the Gulab Jamun
- Divide the dough into equal portions.
- Roll each portion gently between your palms into smooth balls.
- Make sure no cracks, balls are smooth, don’t press too hard
- Repeat for all balls
Step 5: Fry the Gulab Jamun
- Heat oil or ghee in a deep pan.
- Oil should be warm, NOT too hot.
- Add the balls gently.
- Fry on low flame only.
- Do not stir with a spoon at first.
Instead, tilt the pan gently to help gulab jamun roll and fry evenly. - They will slowly rise up and turn golden brown. Remove and place on a plate
Step 6: Soak in Sugar Syrup
- Warm the sugar syrup again if it has cooled—both the gulab jamun and syrup must be warm.
- Add fried gulab jamuns into warm syrup.
- Cover and rest for 4–5 hours for perfect soaking. Our soft, juicy, halwai-style Gulab Jamun are ready!
So here it is—the perfect milk powder Gulab Jamun recipe that never fails.
Soft, juicy, spongy, beautifully golden, and soaked all the way to the center—just like mithai shops!
Try this recipe at home and enjoy a delicious, foolproof dessert with your family.
See you soon with another amazing recipe—Until then, eat homemade and stay healthy!
Serving Suggestions
- Serve warm or at room temperature.
- Top with pistachios or almonds for festive presentation.
- Pair with vanilla ice cream for a modern twist!
Tips & Tricks for Perfect Gulab Jamun Every Time
✔ Always fry on low flame to avoid cracks.
✔ Dough should be soft but not sticky.
✔ Sugar syrup should be thin—not one-string consistency.
✔ Balls should be smooth with no cracks.
✔ Always soak gulab jamun in warm syrup, not hot or cold.
✔ If using oil, mix 1 tbsp ghee for a traditional aroma.
