Dry Gulab Jamun: Scrumptious Dessert Prepared Using Milk Powder
Image Credit: Dry gulab jamun/ Youtube

Dry Gulab Jamun is a perfect sweet dish to fulfil your anytime sweet craving. Prepared with the milk powder, khoya or bread, the dish is popular all over India. These soft and juicy Jamun balls melt instantly in the mouth. This sweet dish is also one of the star attractions of marriage feasts and festivals in India. This sweet dish is usually served after dinner to the guests. Here’s how to make Dry Gulab Jamun at home. 

Cooking time: 1 hour

Servings: 10 people


• 1 cup Milk Powder

• 1/4 cup Maida (All purpose flour) 

• 1 tsp Medium Rava

• 1 tsp Yogurt

• 1 tsp Ghee

• 1/4 tsp Baking Soda

• 1/4 cup Warm Milk

• 3 tsp Sugar Powder

• To deep fry Cooking oil

 For Sugar Syrup

• 1 cup of Sugar

• 1 cup of Water

• 1/4 tsp Cardamom Powder

•  A few Saffron Strands

Gulab Jamun/ Freepik.com

• Take a cooking vessel, add sugar and water. Stir and cook them in medium flame until the sugar gets dissolves completely

• Let the sugar syrup boil until it becomes thick and sticky. Make sure it doesn’t attain one-string consistency. Switch off the flame once done. Next, put cardamom powder and saffron strands. Now, let it sit till Jamuns are fried

• Take a wide bowl, add milk powder, maida and rava to make a Jamun dough

• Now add ghee, yoghurt, baking soda and warm milk one by one to the bowl

• Mix all the contents to make a smooth and sticky dough. Add some more milk if needed. Don’t knead the dough much. Take good care of dough consistency to get juicy jamuns

• Divide this dough into 20 equal parts and roll them to make a smooth ball. Next, put oil in a pan and heat it, once it gets warm and these balls carefully

• Deep fry these Jamun balls on a low flame till the colour changes to brown. Keep stirring it and once done put them on tissue paper to soak the extra oil

• Now immediately add these deep-fried Jamun balls into the sugar syrup and keep them in the sugar syrup for at least 2 to 3 hours

• Once the Jamun absorbs the syrup, roll them over sugar powder and arrange them 

• Soft and delicious Dry Gulab Jamun using milk powder is ready to serve


• Don’t over mix, under mix or knead the dough. It is very important to keep the dough consistent so add warm water nicely to obtain a smooth and sticky dough 

• Roll the Jamun balls gently as they can break 

• Cover the dough with a wet cloth so that it doesn’t get dried up

• Keep the flame low while heating the oil otherwise the Jamun balls don't get cooked from inside

• Cool Sugar syrup until it gets sticky and thick

• Make sure to immerse the Jamun balls in sugar syrup for a minimum of 2 to 3 hours so that they get juicy.

•  Always store the Jamun balls in an air-tight container after rolling them in sugar powder

This Indian Sweet dish recipe also tastes amazing when served with cold vanilla ice cream.