Homemade Gulab Jamun Premix
Summary
- Learn how to make a simple homemade gulab jamun premix from scratch. This easy-to-follow recipe uses common pantry ingredients like milk powder, all-purpose flour, semolina, and baking powder. Once prepared, the premix can be stored and used to quickly make delicious, soft gulab jamuns for any occasion.
Video Chapters
Jump straight to any step in the video.
All Ingredients - For Gulab Jamun Premix
- Milk powder 1 cup
- Maida (All-purpose flour) 3 tbsp
- Sooji (Semolina) 1/2 tbsp
- Baking powder 1/2 tbsp
Tools You'll Need
- Mixing bowl
Don't have an ingredient? Try these swaps
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Baking powder?
- 1/4 tsp baking soda + 1/2 tsp cream of tartar (per 1 tsp)
- 1/4 tsp baking soda + 1/2 cup buttermilk (replace some liquid)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Combine Dry Ingredients
In a large mixing bowl, add 1 cup of milk powder, 3 tablespoons of maida (all-purpose flour), 1/2 tablespoon of sooji (semolina), and 1/2 tablespoon of baking powder.
Step 2: Mix and Store Premix
Thoroughly mix all the dry ingredients together until well combined. Once mixed, store the homemade gulab jamun premix in an airtight container.
Step 3: Prepare Gulab Jamuns from Premix
To make gulab jamuns, take the premix and add 1/3 cup of warm milk and 1 teaspoon of ghee. Mix well and for . After resting, form small balls from the dough, fry them until golden brown, and then dip them in warm sugar syrup until they soak up the syrup and become soft.
Storage & Leftovers
How to keep what you don't finish — pulled straight from the recipe.
- Store
Once mixed, store the homemade gulab jamun premix in an airtight container.
Your Notes
Jot down your tweaks — swaps you tried, cook-time adjustments, family reactions. Saved on this device only, and printed with the recipe.
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