Soft, juicy, super flavorful Gulab Jamun with only 30 minutes of prep time. Yes – it’s possible! This recipe uses milk powder, egg, and a secret ingredient – boxed pancake mix. As far as Gulab Jamun recipes go, this is about as foolproof as it gets (trust me – it’s taken me over 2 dozen tests to get here). Let’s do this!

How to Make Perfect Gulab Jamun, Every Time

Even experts will confess that Gulab Jamun can be a hit or miss. Sometimes they flatten in the sugar syrup, other times they absorb oil while frying, and occasionally they’ll be too tough. I’ve dissected why this happens and I’ve discovered there are a few secrets to getting consistent results, every time:

  • Control the egg quantity: While developing this recipe, I can’t tell you how many times I used “1 egg” and had different results. Control the quantity of whisked egg and you won’t have to deal with overly eggy or tough Gulab Jamun.
  • Use pancake mix: Pancake mix is the secret ingredient that gives you flexibility with Gulab Jamun. It does the work of flour, leavening, and salt, all while making the frying process smoother. (Also, somehow it just makes them more resilient.)
  • Shape and fry quickly: I know this can make us a little anxious, but the longer the surface of the Jamuns is exposed to air, the more likely it’ll fry to a rough exterior.

Ingredients + Recipe Testing

I’ve lost count of how many variations I tested – sometimes I couldn’t help but test 2 or 3 batches in one day. Here are some findings about each ingredient:

For the Jamun

  • Boxed Pancake Mix: I use Pearl Milling Company Original Pancake Mix (not the one labeled ‘Complete), but you may use any original pancake mix, such as Bisquick. I discovered this secret ingredient from my aunt’s recipe (similar to this BA one). She uses only milk powder, pancake mix, and heavy cream, and while I love hers, I find them to be more homemade, nostalgic tasting vs the more restaurant-like ones I was going for.
    • Testing Notes: Pancake mix does the work of baking powder (which softens and puffs), flour (for structure), and also somehow makes them fry more evenly. (The ones with flour tend to show every imperfection.) The more pancake mix you use (I’ve tested up to 1/4 cup), the softer, saltier, and lighter in color they’ll be. I opted for less because it gives you that insurance without compromising the flavor.
  • Eggs: I love the structure eggs give to the Gulab Jamun – without them, they’re more likely to “sit” in the syrup.
    • Testing Notes: Too much egg can make tough, rubbery jamuns. Controlling the amount of egg will give you the best of both worlds – structurally sound Gulab Jamun that are also tender.
  • Nido whole milk powder: I use Nido Brand whole milk powder – both the fortified and regular work. It’s easy find at Indo-Pak grocery stores, but I’ve also seen it at HEB, Costco, and H-Mart.
    • Testing Notes: I have tested this with a generic brand of whole milk powder and they just weren’t as tasty and lacked in texture.
  • Neutral oil: Makes them soft. I use grapeseed for the Jamuns and for frying.
    • Testing Notes: I also tested with ghee, but found that you can taste the ghee in the final jamuns.
  • Heavy whipping cream: Provides moisture to hydrate the dough, and makes the Gulab Jamun soft, moist, and juicy.
    • Testing Notes: Without heavy cream (only egg), the Jamuns are more rubbery. Too much heavy cream = disintegrated dough. I also tried substituting the cream with whole milk, but found it didn’t produce the same texture.

For the Sugar Syrup:

  • Water: The amount of water you need can vary depending on how long you simmer it, how quickly you shape and fry the balls, and your stove’s heat level.
    • Testing Notes: I’ve tested with 1 1/2 cups and 2 cups of water, and find 2 cups to be the safe spot. To reduce the time it takes to thicken, you can always increase the heat to boil more aggressively.
  • Sugar: Unlike most restaurant versions, these Gulab Jamun are not cloyingly sweet. If you’d like it sweeter, increase the sugar up to 1 1/2 cups sugar.
  • Saffron strands: May sub 2-3 drops of light orange or egg yellow food coloring.
  • Rose water (optional): I use the diluted kind. To retain its floral aroma, add only once you’ve finished boiling.

How to make Gulab Jamun (Read for Important Tips!)

Make the Dough

  • Begin heating oil over low heat so it doesn’t have to heat up rapidly once you’re ready to fry. (This is my workflow, you may also heat up oil later while making the syrup.)
  • Whisk together the dry ingredients, then add oil and mix until crumbly-looking. I tend to use my hands but you can also use a spoon or whisk.
  • Add the egg and cream (I add the egg in first to help evenly distribute it) and mix just until combined. Just like when making pancakes, you don’t want to overmix. Overmixing = tough Gulab Jamun. At this point it’ll be a non-cohesive, sticky mass. Cover and let rest while you start the sugar syrup.

Make the Sugar Syrup

  • Bring to a boil and stir until the sugar has dissolved. Some recipes add lemon to prevent the syrup from crystalizing. This has only happened to me once because I wasn’t stirring enough. 😇
    • Let the sugar syrup simmer while you proceed with the jamuns. Adjust the heat based on your pace – boil aggressively if you work quickly, or keep it gentle if you need more time to shape the jamun.

Roll the Jamun

  • The Jamun mixture may be a bit sticky even after resting. Lightly oil your palms and clasp the dough balls between your palms to make it easier to work with. You want to use firm pressure to remove any air pockets and smooth out the surface.

Fry the Jamun

  • I find it’s better to start with lower heat, then increase as needed – this gives you better control. You probably already know this, but you always want to fry these on medium-low heat (~270°-300°F) so they don’t brown too quickly and have enough time to cook from the inside.
    • Psst. Don’t stress about exact oil temperatures. I’ve fried these at up to 320°F/160°C and they turn out great, as long as you give them enough time to cook through. Note that the color depends on your oil temperature. Higher heat = darker jamun.

Transfer to the Sugar Syrup

  • At this stage, the sugar syrup (sheera) will have thickened slightly, but it’ll still be runny – keep in mind it will thicken even more once cooled.
  • Turn off the heat and transfer the fried jamuns to a paper-towel lined plate, then the hot syrup. Note that it must be hot but not simmering once you add the gulab jamun.
    • Testing Note: Simmering them in the syrup actually makes them softer, but if they’re soft to begin with, it muddles their texture. Plus, I find the sugar syrup dilutes their distinct milky flavor.

Storing and Serving

  • To Store: I find these stay fresh longer than most desserts – up to 5 days in the fridge. You can also freeze, then thaw and reheat.
  • To Serve: These are best served warm. I microwave in 15 second increments, just until hot.

Tried this recipe? If you have a minute, please consider leaving a comment telling me how it was! You can also take a quick picture and upload it directly into the comments. If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you. Thank you!

30-Minute Gulab Jamun (Soft, Juicy, Foolproof!)

Yield: 7

Prep Time: 25 minutes

Cook Time: 5 minutes

Hands Off (Soaking): 30 minutes

Soft, juicy, super flavorful Gulab Jamun with only 30 minutes of prep time. Yes – it’s possible! This recipe uses milk powder, egg, and a secret ingredient – boxed pancake mix. As far as Gulab Jamun recipes go, this is about as foolproof as it gets (trust me – it’s taken me over 2 dozen tests to get here). Includes video walk-through of my rolling technique!

  • Neutral oil, as needed for frying (I use grapeseed or avocado)

For the Jamun

  • 1 cup (100 g) Nido whole milk powder, do not use nonfat dry milk powder
  • 2 tbsp (18 g) original pancake mix (not complete), I use pearl milling company
  • pinch cardamom powder
  • 1 tbsp (14 g) neutral oil
  • 45 g (45 g) whisked egg, from 1 small (~50-55g) egg at room temp – if using larger egg, whisk and only use 45g of it
  • 2 tbsp (28 g) heavy whipping cream

For the Sugar Syrup:

  • 2 cups (473 ml) water
  • 1 cup (200 g) sugar
  • 3-4 cardamom pods, slightly cracked open
  • pinch saffron strands, crushed/torn between your fingers (may also crush saffron w/ mortar & pestle)
  • 1/4 tsp rose water, optional

  • Pour oil into a medium to large frying pan so that it’s about 1.5-2”/4-5 cm deep. It should be deep enough so that the dough balls don’t stick to the bottom. Turn the heat on to low (~200-220°F/93–104°C.) while you proceed with the dough balls.

  • Place the milk powder, pancake mix, and cardamom powder in a medium bowl. Whisk to combine.

  • Pour in the oil, using your hands to stir and rub the oil into the dry mixture as you go, until the mixture looks crumbly. (I find this works better when I use my hands but you can also use a spoon.)

  • Gradually mix in the egg, then heavy whipping cream and continue mixing with your hands or spoon for another 15-30 seconds, just until there aren’t any more lumps of dough. At this point it’ll be a non-cohesive, sticky mass. (Wipe your hands of excess mixture and add to the ball.) Cover and allow to rest while you prepare the sugar syrup (Mixture will rest around 10 min – more or less is fine).

  • Heat a wide saucepan, small wok, or small Dutch oven over medium-high heat (you need a pan deep enough so that it’ll submerge the jamuns but wide enough so they don’t lose shape). Add the water, sugar, cardamom, and saffron and bring to a boil while stirring occasionally, allowing the sugar to dissolve. This takes around 3 minutes. Reduce the heat to medium and continue to simmer until it thickens. Meanwhile, form and fry your jamuns.

  • Lightly oil your palms. Working quickly to prevent the dough from drying out, scoop around 2 tsp (10–12g) of dough — keeping the remaining mixture covered — and roll it into a smooth, round ball, ensuring there are no cracks or dents. Use firm pressure to eliminate air pockets and create a polished surface. (I like to transfer between my palms to eliminate air pockets, then begin rolling.) Place on a plate (See Note 1) and repeat with the remaining dough. (Makes 14–16 small jamun balls). (See Note 2 for if the mixture is too sticky to work with or dried up too much.)

  • Increase oil heat to low-medium (~270-300°F/132-138°C) and adjust heat level as needed to maintain this heat. Carefully add the dough balls to the hot oil (don’t worry about reshaping if flattened a bit – it’s more about adding quickly at this stage). Fry, stirring and turning constantly, until evenly golden brown and cooked through, about 6 minutes. Use a slotted spoon or spider strainer to remove the balls and place onto a paper-towel lined plate to absorb excess oil.

  • At this stage, the sugar syrup will have thickened slightly, but it’ll still be runny – keep in mind it will thicken even more once cooled. Turn off the heat. Transfer Jamuns to the hot syrup and gently toss to coat in the syrup.(If adding rose water, add now.) Let them sit in the syrup, covered with the lid ajar, for 30 minutes to absorb the syrup. (Note 3) Turn the jamun over 2-3 times while resting to evenly distribute syrup and prevent them from “sitting” and flattening out the bottom. Serve warm immediately. If serving later, reheat before serving for the softest texture.

Note 1:  I find they don’t dry out in the time it takes me to roll out. But if you’re concerned, cover with a lid or cling wrap to prevent it from drying out.
Note 2: The mixture may remain a bit sticky even after resting due to the egg and heavy cream. Lightly oil your palms and clasp the dough balls between your palms to make them easier to work with. (See rolling technique video!)
Note 3: If you have an induction burner and it has residual heat, transfer to a cool burner so it doesn’t continue to boil. This will soften them too much. 
For larger Gulab Jamun, use 1 tbsp or 20g dough, which will make around 8 large balls.  

Calories: 249kcal, Carbohydrates: 37g, Protein: 6g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 48mg, Sodium: 92mg, Potassium: 271mg, Fiber: 0.3g, Sugar: 36g, Vitamin A: 274IU, Vitamin C: 2mg, Calcium: 183mg, Iron: 0.4mg

Cuisine: Indian, Pakistani