How to make Instant Gulab Jamun - A traditional dessert that is ready in a jiffy.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Milk Powder (मिल्क पावडर ), Refined Flour

Cuisine : Indian

Course : Mithais

Instant Gulab Jamun Recipe Card

Instant Gulab Jamun

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Instant Gulab Jamun checkout Gulab Jamun. You can also find more Mithais recipes like Sandesh, Instant Coconut Laddoo, Fresh Nariyal And Pineapple Burfi, Kaju Khoya Besan Laddoo.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Instant Gulab Jamun Recipe

  • Milk Powder 1 cup + 2 tablespoons

  • Refined Flour 1 tablespoon

  • Soda bicarbonate 1/4 teaspoon

  • Green cardamom powder 1/2 teaspoon

  • Ghee 4 tablespo + 1 teaspoon

  • Sugar 1 cup

  • Lemon juice 1 teaspoon


Step 1

Take milk powder, refined flour, soda bicarbonate, green cardamom powder and four teaspoons of ghee in a bowl and mix. Heat sugar and one cup of water in a pan and cook to make a syrup.

Step 2

Add lemon juice to clarify the syrup. Remove the scum. Transfer the syrup into a serving dish. Heat sufficient ghee in a kadai.

Step 3

Add sufficient water to the milk powder mixture and knead into a soft dough. Divide the dough into small balls. Deep fry these in the heated ghee on low heat.

Step 4

When the gulab jamuns are golden brown, drain them and add to the hot syrup. Serve hot or at room temperature.