This instant gulab jamun recipe uses milk powder to create soft, melt-in-the-mouth sweets without the need for khoya or mawa. The dough comes together quickly with just a few pantry ingredients and is fried to a golden brown before being soaked in warm cardamom-infused sugar syrup. Perfect for last-minute dessert cravings or unexpected guests, these gulab jamuns can be made in just 10 minutes and taste just as indulgent as the traditional version.
The 10-minute instant gulab jamun is a time-saving twist on the beloved Indian sweet, making it ideal for festive occasions, celebrations, or simply when you want a quick homemade treat. Instead of khoya, which requires lengthy preparation, this version uses milk powder as the base, which is both accessible and quick to work with. A small amount of flour and ghee helps bind the dough, while baking soda ensures the balls puff up beautifully when fried.
The sugar syrup is flavoured with cardamom and rose water for that classic aroma, and its warm sweetness soaks deep into each gulab jamun. You can also infuse the syrup with a few saffron strands for a richer colour and fragrance.
This recipe works well for home cooks who want the taste of traditional gulab jamun but without hours in the kitchen. It can be prepared for festivals like Diwali, Eid, Holi, or as a quick after-dinner dessert when guests arrive unexpectedly. The milk powder ensures a smooth texture, and frying them at the right
Read MoreIn a saucepan, combine sugar and water. Heat until the sugar dissolves completely, then simmer for 4–5 minutes with cardamom powder (and saffron, if using). Turn off the heat, add rose water, and keep the syrup warm.
In a mixing bowl, combine milk powder, plain flour, and baking soda. Add ghee and mix until crumbly.
Gradually add milk, a little at a time, to form a soft, smooth dough. Do not over-knead, as it can make the gulab jamun dense.
Divide the dough into small, equal portions and roll into smooth balls without cracks.
Heat oil or ghee in a pan over low-medium heat. Fry the balls gently, stirring to ensure even browning, until golden all over.
Remove from oil and immediately place into the warm sugar syrup. Let them soak for at least 5 minutes before serving.
1 Maintain a low-medium frying temperature so the gulab jamuns cook evenly from the inside out. If the oil is too hot, the outside will brown quickly while the inside stays raw, which can affect the texture.
2 If the dough feels sticky, lightly dust it with plain flour before shaping, but avoid adding too much as it can make the gulab jamuns dry. If the dough feels dry or cracks while rolling, add milk one teaspoon at a time until it is smooth and pliable.
3 Always add gulab jamuns to syrup that is warm but not boiling. If the syrup is too hot, the gulab jamuns may shrink or become rubbery instead of absorbing the liquid properly.
4 Rose water gives a traditional fragrance, but if you prefer, you can use kewra water for a more floral note. For an extra festive touch, you can also add saffron to the syrup for richer colour and flavour.
5 For the richest taste, fry the gulab jamuns entirely in ghee. While oil works fine for everyday cooking, ghee gives a fuller aroma and an indulgent festive feel, making it perfect for special occasions.
Yes, you can prepare the dough an hour ahead and keep it covered to prevent drying. Fry just before serving for the best texture.
Yes, but it adds a lovely aroma. You can replace it with vanilla essence for a fusion twist.
This usually happens if the dough is over-kneaded or the frying temperature is too high. Keep the heat gentle and knead lightly.
The baking soda helps with softness, but you can skip it for a denser texture.
They stay fresh for 2–3 days at room temperature or up to a week in the fridge. Reheat gently before serving.
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