Print

30-Minute Gulab Jamun (Soft, Juicy, Foolproof!) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 9 reviews

This 30-Minute Gulab Jamun recipe delivers soft, juicy, and foolproof Indian dessert balls fried to golden perfection and soaked in fragrant cardamom-saffron sugar syrup. Made with milk powder and a touch of pancake mix, these homemade gulab jamuns are an easy and delicious treat ideal for festive occasions or anytime sweet cravings strike.

Ingredients

For the Gulab Jamun Dough

  • 1 cup Nido whole milk powder (do not use nonfat dry milk powder)
  • 2 tbsp original pancake mix (not complete) (I use Pearl Milling Company)
  • Pinch cardamom powder
  • 1 tbsp neutral oil (such as grapeseed or avocado)
  • 45 g whisked egg (from 1 small (~50-55g) egg at room temperature)
  • 2 tbsp heavy whipping cream
  • Neutral oil for frying (as needed)

For the Sugar Syrup

  • 2 cups water
  • 1 cup sugar
  • 3-4 cardamom pods (slightly cracked open)
  • Pinch saffron strands (crushed/torn between your fingers)
  • 1/4 tsp rose water (optional)

Instructions

  1. Heat the frying oil: Pour neutral oil into a medium to large frying pan about 1.5-2 inches (4-5 cm) deep. Heat on low to maintain approximately 200-220°F (93–104°C) while preparing the dough.
  2. Mix dry ingredients: In a medium bowl, whisk together milk powder, pancake mix, and cardamom powder until evenly combined.
  3. Combine dough ingredients: Add 1 tbsp neutral oil to the dry mixture, and using your hands, rub the oil into the dry ingredients until the texture becomes crumbly. Gradually add the whisked egg and heavy whipping cream, mixing with hands or a spoon for 15-30 seconds until a sticky, non-cohesive dough forms. Cover and rest for about 10 minutes.
  4. Prepare sugar syrup: Heat a wide saucepan or small Dutch oven over medium-high heat. Add water, sugar, cracked cardamom pods, and saffron strands. Stir while bringing to a boil to dissolve the sugar (about 3 minutes). Reduce heat to medium and let simmer, thickening slightly as you prepare the jamuns.
  5. Shape the dough balls: Lightly oil your palms. Quickly scoop about 2 tsp (10–12 g) of dough and roll into smooth, crack-free balls with firm pressure to avoid air pockets. Place finished balls on a plate and cover the remaining dough to prevent drying. Aim for 14-16 small jamun balls.
  6. Fry the jamuns: Increase oil temperature to maintain approx. 270-300°F (132-138°C). Carefully add the dough balls to the hot oil (don’t worry about reshaping if slightly flattened) and fry for about 6 minutes, stirring and turning constantly until they turn an even golden brown and are cooked through. Remove with a slotted spoon and drain on paper towels.
  7. Soak in syrup: By now, the sugar syrup should have thickened slightly but remain fluid. Turn off the heat. Transfer fried jamuns to the warm syrup and gently toss to coat. Add rose water now if using. Cover with the lid slightly ajar and let soak for 30 minutes, turning the jamuns 2-3 times to ensure even syrup absorption and prevent flattening.
  8. Serve: Serve warm immediately for the softest texture. If making ahead, reheat gently before serving.

Notes

  • Use a plate slightly dusted with a bit of dry milk powder or lightly oiled surface to place rolled jamun balls and prevent sticking before frying.
  • If the dough is too sticky, sprinkle in a little more pancake mix or milk powder. If too dry and crumbly, add a few drops of cream or milk to bind.
  • Syrup thickens further upon cooling; warm syrup-soaked jamuns yield the softest bite.
  • The small egg weight (45 g) is important as too much moisture can prevent proper dough formation.
  • Maintain oil temperature carefully to ensure even cooking and prevent burning.

Find it online: https://marthatasty.com/30-minute-gulab-jamun-soft-juicy-foolproof-recipe/