Priya’s version is simple, joyful, and irresistibly soft. Perfect for sharing or treating yourself.
A heartfelt tribute to Priyaskitchn. This Mini Gulab Jamun recipe brings South Asian celebration flavor in a perfectly portioned bite. Inspired by the classic milk‑powder version served during Diwali (and adapted from creative, easy‑to‑find recipes like Khushbu Shah’s Bisquick shortcut), this feature fuses traditional rose-cardamom syrup with approachable ingredients.
- Serves: 6-8 People
- Prep Time: 20min
- Cooking: 25min
- Difficulties: supereasy
Ingredients
For Cooking
- 1 ½cups sugar
- 1 ½cups water
- 2-3 cardamom pods (crushed)
- 1tsp rose water or a few drops of rose essence (optional)
- few Saffron strands (optional)
- 1tsp lemon juice
For Dressing
- 1cup milk powder
- ¼ cup all-purpose flour
- 2tbsp semolina (sooji)
- ½ tsp baking soda
- 2 tbsp ghee (clarified butter)
- 2-3tbsp milk (adjust as needed for soft dough)
- Oil or Ghee, for frying
Nutritional Information
-
Calories
180 kcal -
Carbs
28g -
Fat
7g -
Protein
3g -
Sugar
20g
Procedure
Equipments Needed:
-
Mixing bowls
-
Heavy-bottomed pot or frying pan
-
Slotted spoon
-
Saucepan
-
Measuring cups/spoons
-
Plate lined with paper towels
-
10 minsMark As Complete
Make the Sugar Syrup
-
In a saucepan, combine 1½ cups sugar and 1½ cups water over medium heat.
-
Stir until the sugar completely dissolves (about 3–4 minutes).
-
Add cardamom pods, rose water, saffron strands (if using), and lemon juice.
-
Let it simmer gently for 6–7 minutes, until slightly thickened.
-
Turn off the heat and set it aside, keeping it warm (not hot).
-
-
10-15 minsMark As Complete
Prepare the Dough
-
In a mixing bowl, combine 1 cup milk powder, ¼ cup all-purpose flour, 2 tbsp semolina, and ½ tsp baking soda.
-
Add 2 tbsp ghee and mix with your fingers until the mixture is crumbly (1–2 minutes).
-
Gradually add milk, 1 tbsp at a time, and gently knead until a soft, smooth dough forms. This should take about 3–5 minutes.
-
Cover and let it rest for 5–8 minutes.
-
-
20-25 minsMark As Complete
Shape and Fry the Balls
-
Divide the dough into small, equal-sized balls (about 1 inch each). Roll gently between your palms until smooth and crack-free (5 minutes).
-
Heat oil or ghee in a deep frying pan over low-medium heat. It should take 5–6 minutes to reach the right temperature.
-
Fry 4–6 balls at a time, gently stirring and turning them so they brown evenly. Each batch should take about 6–8 minutes.
-
Remove and place on a paper towel-lined plate to drain.
-
-
1 hr (minimum)Mark As Complete
Soak in Syrup
-
Allow the fried balls to cool slightly for 5 minutes.
-
Gently transfer them to the warm sugar syrup.
-
Let them soak for at least 1 hour so they fully absorb the syrup and become soft and juicy.
-
Extra Notes for This Recipe:
- Ingredient Label Tip: The ingredients for the dough balls are listed under a separate section, but don’t let the label confuse you. They’re still part of the main recipe. Just follow the ingredients step by step, and you’ll be good to go.
- Soaking Time Reminder: After frying, the dough balls need to soak in warm sugar syrup for at least 1 hour. This step is super important for getting that soft, juicy texture Gulab Jamun is known for. The longer they soak, the more flavor they absorb!
- Serving Idea: These sweet little treats taste amazing warm or at room temperature. You can even serve them chilled for a fun twist. Try pairing them with a scoop of vanilla ice cream for a delicious East-meets-West combo!
