Malai Gulab Jamun

Gulab Jamun Get Hard And Do Not Absorb Sugar Syrup Well.: How to Fix and Avoid (An Expert Guide) .Try malai gulab jamun

Do you love gulab jamun? Want to make perfect gulab jamun at home but failed miserably every time. Do you not know where you went wrong? And all your time, hard work, and money wasted.

Do not worry; I’m here to share secret recipes with untold tricks.

How Gulab Jamun Originated?

Gulab jamun was first served in Mughal Emperor Shah jahan.The chef added rose water in sugar syrup to enhance the gulab jamun flavor. This sweet was appreciated by Mughal Emperor. It was named gulab jamun because fried and sugar syrup coated balls were tiny Jamun-like size balls.


3 Different ways To Make Delicious Gulab Jamun

1 Initially, khoya was the main ingredient for making gulab jamun

2 . But now you can easily prepare FRESH HOMEMADE KHOYA AT HOME.


How to make khoya by using milk powder?

Take 2 tablespoons butter or ghee in a saucepan. Add 1/4 cup hot milk and 1 and 1/2 cup whole fat milk powder.

Cook until mixture thickens and takes khoya-like consistency. All of its water will evaporate, and super creamy texture khoya is ready. Cool at room temperature. Then use in making Gulab jamun.

Different Shapes Of Gulab Jamun.

Round gulab jamun.

Oblong means egg-like shape gulab jamun.

Sandwich gulab jamun.

 Cut Hot gulab jamun ball from the center. Khoya is placed in between both parts. Then press slightly to join both ends well.

Malai Gulab Jamun

1“Major ingredients of Malai Gulab jamun.

1 Dairy cream.

Dairy cream is used while kneading gulab jamun dough.

 I used MILK PAK CREAM. It gives a delicious taste to your desserts and makes them extra special.

2 semolina.

Semolina acts as a binding agent in gulab jamun dough. It prevents the scattering of balls in ghee while frying.

3 Desi ghee.

Desi ghee gives beautiful color inside gulab jamuns. You can get this color by using oil, ghee, or butter. It’s my personal experience that gulab jamun made up of desi ghee are tempting and mouth licking.

4 lemon juice or vinegar.

Lemon juice or vinegar is added to gulab jamun syrup. This step prevents the crystallization of sugar syrup. Juicy and moist gulab jamun prepares by doing this super easy trick.

Gulab jamun is the most popular Asian dessert. There is an interesting story behind the invention of this tempting sweet. You will learn fantastic gulab jamun ideas with tips and tricks that you never see before

Malai Gulab jamun recipe


Milk powder 1 cup

Baking powder 1tsp 

Cream  1tbsp.

Cardamom powder 1/4 teaspoon.

All-purpose flour 1tsp.

Semolina 1tbsp.

Desi ghee 2 tbsp.

Egg 1 

Sugar syrup.

Water 1 and 1/2 cup.

Sugar 1 and 1/2 cup

Lemon juice 1 teaspoon.

Yellow food color 1 pinch.


Mix all ingredients in a bowl. Make a soft dough.

Make small balls as these would double in size when cook in sugar syrup. Fry balls on low flame so that gulab jamun balls cook from inside and do not remain raw.

Add fried gulab jamun in sugar syrup.

Sugar syrup must be hot.

Add all balls, cover with the lid and cook for 2-3 minutes. Keep flame low.

Delicious Malai gulab jamun are ready to serve


Do not add whole egg to the dough. Add gradually until a soft and smooth dough.

I added 2 tablespoons of the egg. You can add more if needed.

Use whole fat milk powder for best results. I  used Nido fortified grow.


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