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Gulab Jamun (Using Pancake Mix)

Recipe by Lata Anand of Santa Clara, US

This recipe is very convenient for regions where pancake mix is available.

Ingredients vegetarian 6 servings

    • 1 cup Non fat dry Milk
    • 1/4 cup Pancake mix (Bisquick)
    • 1/4 cup Wheat Flour
    • Heavy Whipping Cream to knead
    • Oil to fry
    • 2 cup Sugar
    • 1/4 tsp Cardamom Powder


    1. Seive milk powder, pancake mix, cardamom powder and wheat flour and knead it with the help of whipping cream. The kneaded dough should be as soft as chapati dough. Set it aside for about 1 hour to have soft Gulab Jamuns.
    2. Dissolve sugar with equal quantity of water and bring to a boil. Keep stirring till the syrup thickens. Set aside.
    3. Then make small equal sized balls of the dough. You should be able to get 12-14 balls with the ingredient quantities mentioned on this recipe.
      Optionally, these balls can be stuffed with saffron and khoya.
    4. Heat oil in a frying pan. Deep fry prepared balls on a slow heat (else Gulab Jamuns will remain uncooked from inside).
    5. As the balls turn golden brown, remove them and drop them into the warm sugar syrup for 15-20 minutes.

    Serve hot. Gulab Jamuns can be stored in refrigerator and can be reheated in microwave oven or stove just before serving


    Saleem Ahmed

    Nice recipe...I like that...


    Hi Lata, I think this is a super recipe, well explained. I am going to try it out shortly. Do you know how to make chikki using jaggery(gur)? Thanks, Thrit


    Dear Jayashri, 'NON FAT DRY MILK', is, nothing but '0% FAT MILK POWDER'. I usually make use of low fat milk powder. And, dear Kanupriya, from reading this recipe what I understand is, first we have to begin with mixing these four ingredients, ...NON FAT MILK POWDER [here, avoid using liquid milk by all means, as it is not going to yield you a pliable dough in the end], PAN CAKE MIX [if you are living in western countries you may be aware of the availability of the pan cake mixes, such as, 'Aunt Jemima's pan cake mix' in the stores], WHEAT FLOUR and CARDAMOM POWDER, together in a bowl. Then, pass this mixture through a Sieve, atleast twice, to obtain a homogenous mixture. Then, we will add WHIPPING CREAM [malai or cream, but not sour cream] as a mixing liquid media and knead the mixture into a soft chapati dough consistency. Cover and set aside this dough for an hour. Meanwhile, we need to prepare the sugar syrup. For this, mix the SUGAR and WATER together in a deep vessel, and bring them to boil. Keep stirring until the syrup thickens to a 'one string consistency' [ to check one string consitency, you take a small amount of boiling sugar syrup with the help of a spoon and pour it back into the same vessel. It should fall in a single thread like stream]. Remove from fire, set aside [cover the vessel with a lid to keep it warm]. Next, take the dough which was set aside, make medium grape sized 12-14 balls out of it, and deep fry them either in pre-heated edible oil or clarified butter [ghee], on a 'SLOW FLAME' [ Initially, the frying media should be hot, but JUST before you add the balls to fry, make sure the heat is reduced to SLOW]. This is to avoid the soft balls from remaining uncooked inside. Fry the balls until golden brown. Later remove them on an absorbent paper to remove the excess oil. Next, without delay, drop them into the warm syrup in the vessel and allow to soak for some time before serving. Hope, I have succeeded in explaining it the way our Lata would have done it. Thanks, and Good Luck.


    very confusing recipe pl tell some easy method


    Please add commas in the ingredients list to avoid any ambiguity.


    Hi, I have gone through recipe but I am confused about the ingredients. You listed Non fat dry Milk 1 cup but in the method, you asked to seive milk powder... should we used milk powder or ordinary milk is good enough Can you please calify???

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