How to make Instant Gulab-Jamuns?

Gulab-Jamun is one Indian dessert that’s loved by all. Traditionally, gulab-jamuns are prepared with mawa (khoya) and paneer (cottage cheese). However, many a times, following traditional recipe becomes difficult due to crunch. So, if you want to instantly serve guests with some traditional dessert, this gulab-jamun recipe should help you.


These instant gulab-jamuns are really simple and easy to make. Frankly speaking, whoever I have served these gulab-jamuns, everyone has asked for its recipe. They taste just like traditional rich gulab-jamuns.

It’s long due to share the recipe to so many of my bhaili’s. So, why not share it on this blog! 🙂

Here is the process I follow to make instant gulab-jamuns:

  • Making time: 25 minutes
  • Serving: 10-11 pieces (medium-size)


  • Milk powder: 1 cup
  • Ghee: 1 tbsp
  • All-purpose flour: ¼ cup
  • Milk: ¼ cup
  • Baking soda: 1 pinch
  • Cardamom powder: ¼ tsp
  • Saffron: few strands
  • Pistachio: ¼ tsp
  • Almond flakes: ¼ tsp
  • Rose extract: ¼ tsp (optional)
  • Ghee for deep frying

Ingredients for sugar syrup

  • Sugar: 1 cup
  • Water: 1 cup
  • Saffron: few strands
  • Cardamom: ¼ tsp

Procedure of sugar syrup:

  • To make the syrup, add water and sugar into a heavy bottom vessel and put it on low flame. It will approximately take 10 minutes.
  • Take a drop of syrup between your fingertips, join your fingers and move them apart. You must see a single strand. This is called “ek taar ki chaashni”. We need “ek taar ki chashni” for gulab-jamuns.

Make the sugar syrup (chaashni) and keep aside. The sugar syrup should be warm while putting gulab-jamuns into it. If the syrup is hot gulab-jamuns will burst.

Also, sugar will thicken a bit on cooling. So, it’s advisable to make it before-hand you will get exact idea on cooling and no chance of any doubt. If on cooling you find syrup too runny put it again on flame and if it’s too thick on cooling just add little water and heat a little. See it’s so easy!

  • Add few strands of saffron, cardamom powder and rose extract in this syrup and keep aside.

Procedure of gulab-jamuns:

  • Mix milk powder, flour, ghee and milk with gentle hands. Milk powder and flour will bind and result in a sticky dough.
  • Cover and let the dough rest for 5 minutes.
  • Gently rub the dough, you will find it little less sticky.
  • Apply ghee on palm and divide the dough into 10 equal portion.
  • In each potion add a stuffing of pinch of cardamom powder, saffron and make smooth ball.
  • Heat ghee in a heavy bottom skillet and fry balls on medium heat till they are golden.
  • Immediately soak them in warm sugar syrup.

After dipping gulab-jamuns in sugar syrup, cover the vessel with a plate. Let gulab-jamuns soak the syrup for an hour before serving. You will notice the increase in size of gulab-jamuns.


Garnish with few almond and pistachio pieces before serving. You can increase these gulab jaumuns richness by adding a generous amount of kesaria rabdi on it just before serving.

If you like traditional Indian desserts you will also love instant moong daal halwa.

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Easy to Make Gajar ka Halwa

In winters, gajar ka halwa is a regular Indian dessert. In fact, in most of the Indian homes I know, on New Year eve it’s  a must – it has kind of become a tradition!

Even I made it on this New Year eve but hesitated to share here as I thought gajar ka halwa is too simple a thing to share.

easy gajar halwaThen the other day one of my dear bhaili was planning menu for friends get-together lunch. So, when were discussing on choice of dessert, I suggested her that why not present this sweet old recipe.

However, then I came to know that she didn’t exactly knew the procedure to make gajar ka halwa. Also, not having khoa/mawa in her kitchen stopped her from trying this evergreen Indian dessert.

Therefore, I thought it will be better to write a post on this dessert. After all just like her, there would be many more readers who may not be fully hands-on with this yummy and effortless dessert.

Before hopping on the procedure, I would like to mention that I make this easy Indian dessert with milk instead of khoa. Milk makes it more convenient.


  • Carrot (gajar): ½ kg
  • Milk: 11/2 liter
  • Sugar: 3/4 cup
  • Ghee: 1 tbsp
  • Cardamom: 3-4 pods
  • Almond and raisins for garnishing


  • Peel and grate carrots. Saute it in ghee for 5 minutes on low flame in heavy bottom vessel. This helps in sealing the bright color of carrots. I prefer home-made ghee.

gajar halwa steps

  • Add boiled milk and let it simmer on low flame, this will take around 45-50 minutes. In the meanwhile, relax, watch a movie or read a book or chit-chat on phone. Point is, you don’t need to pay continuous attention. You just need to stir once in a while. I like such recipes which require minimum effort and taste awesome. Lazy Megha, I know! 😉
  • Carrot will get cooked and become tender and milk will evaporate. When you notice milk has almost evaporated, add sugar to it.
  • Increase the flame to medium. At this stage be little watchful and keep stirring continuously. Eventually, the remaining milk will vanish and halwa will become dry.

garnish carrot halwaIt tastes best when served warm. However, my personal choice is room temperature. When kept in freezer it lasts for 3-4 days, but I prefer fresh food so I make in small quantity that gets over maximum by next day.

So, do try this easy and tasty halwa and pamper your taste buds.

carrot halwa ready to eatDo visit and like Bhaili’s Facebook page to get regular updates. You can also find me on Pinterest.