Instant Homemade Gulab Jamun Recipe

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Instant Gulab Jamun is super delicious and mouth watering treat for any occasion and can be made at any time…..yes I am right at any time. These Gulab Jamun are made with milk powder which gives an intense flavour to our lovely Gulab Jamun.


Hey Guys.. I have already shared Instant Jalebi before and now I am here to share my mom’s recipe of Instant Gulab Jamun. Gulab Jamun are everyone’s favorite and mine too. I asked my mom to make gulab jamun and she made it but the main thing she made it in no time. I always wanted to make gulab jamun by my own but the recipe of making gulab jamun has been very time taking and hard for me so I have always placed gulab jamun in my recipe list for the next time. But my super mom taught me to make gulab jamun in no time..she just made them without any extra effort and I loved the recipe and I know once you made them you all will love it too..


Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 6 Servings (according to the size of gulab jamun)

Serving Size: 2 Gulab Jamun




These Instant Gulab Jamun are made with milk powder instead of khoya , and made in no time, as there is no need to knead the dough, just mix the ingredients and fry the gulab jamun and soak in the warm sugar syrup


For Instant Gulab Jamun
For Sugar Syrup
  1. Milk Powder - 1 Cup
  2. All Purpose Flour (maida) - 1 Tablespoon
  3. Milk - 1/2 Cup
  4. Fine Semolina (suji) - 1 Tablespoon
  5. Melted Clarified Butter (ghee) - 1 Tablespoon
  6. Baking soda - 1/2 Tablespoon
  7. Lemon Juice - 1/2 Tablespoon
  8. Sugar - 2 Cup
  9. Water - 2 Cup
  10. Cardamom Powder - 1 Teaspoon
  11. Lemon Juice - 1/2 Tablespoon


For Sugar Syrup
For Instant Gulab Jamun
How to Proceed
  1. Combine the sugar and water in a deep pan.
  2. Mix well and and cook on a medium flame for 7 to 8 minutes while stir occasionally.
  3. Add cardamom powder and mix well.
  4. Simmer on a medium flame for 4 to 5 minutes or till the syrup is one thread consistency.
  5. Add lemon juice to avoid any crystallization of sugar.
  6. Keep the sugar syrup warm.
  7. Combine milk powder, all purpose flour, semolina and clarified butter in a wide bowl.Mix well.
  8. Add baking soda and lemon juice and mix well.
  9. Add milk and make a loose mixture.
  10. Cover this mixture with the plate or with any bowl for 5 to 8 minutes to expand the semolina.
  11. After 5 minutes, make the balls of the mixture of equal size.
  12. Clarified butter can be applied on palm if the mixture is too sticky to make the balls.
  13. If the mixture is too dry add little bit of milk and if the mixture is too loose add all purpose flour to make the balls.
  14. Heat the ghee in a deep non-stick kadhai and deep-fry on a slow flame till they turn brown in colour from all the sides.
  15. Drain well and immediately immerse in the warm sugar syrup.
  16. Repeat the step to deep-fry the remaining gulab jamuns in more batches.
  17. Soak the gulab jamuns in the sugar syrup for at least 1 hour.
  18. Serve warm or store refrigerated in an air-tight container for upto 3 days.


While mixing the ingredients if the mixture for gulab jamun is too dry just add little bit of milk and if the mixture is too loose just add little bit of all purpose flour to make the soft gulab jamun. Fry gulab jamun in low flame and add them directly to the warm sugar syrup.




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