This shortcut gulab jamun uses everyday pancake mix to make pillowy, syrup-soaked sweets without making khoya from scratch. I’ve made this version several times for weeknight treats and small gatherings — it’s fast, forgiving, and reliably delicious. For a fun breakfast-dessert twist, try pairing it with a spiced syrup like in my take on cinnamon French toast bites for a complementary spice note.
Why Make This Recipe
- Speed: Ready in about 40–50 minutes from start to finish, ideal when you want dessert without an all-day project.
- Simplicity: Uses pantry staples — pancake mix, milk, sugar — so you don’t need specialty ingredients.
- Texture and flavor: Yields soft, tender centers and a fragrant cardamom-rose syrup that’s crowd-pleasing.
- Versatility: Works as a snack, dessert, or festive treat for celebrations.
- Personal insight: I love this recipe because it demystifies a classic Indian sweet — you get authentic comfort without the long prep.
I also often serve it alongside roasted sides for contrast, inspired by simple dishes like these roasted sweet potato rounds.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 20–30 minutes (including frying and soaking)
- Total time: 35–45 minutes
- Servings: 12–16 small gulab jamun (about 10–12 servings depending on portion)
- Difficulty: Easy
- Method: Make a soft dough from pancake mix, shape small balls, deep-fry at 320–330°F (160–165°C) until evenly golden, then soak in warm cardamom-rose sugar syrup.
For frying, use a deep, heavy-bottomed pan and a candy or oil thermometer for steady temperature control — this helps keep the jamun evenly cooked.
My Experience Making This Recipe
When I first tried pancake-mix gulab jamun, the balls absorbed too much oil because the dough was too loose; I adjusted hydration and added a bit of powdered milk for structure. Once I found the right dough consistency, the jamun stayed tender inside and took on syrup evenly within 20–30 minutes of soaking.
How to Make The Easy Shortcut to Sweet Gulab Jamun with Pancake Mix
Start by preparing a warm, fragrant sugar syrup (1 1/4 cups sugar to 1 cup water) infused with crushed green cardamom and a splash of rose water; keep it at a warm but not boiling simmer. Make a soft, smooth dough from 1 cup pancake mix, 2 tbsp dry milk powder, 2 tbsp plain yogurt, and 2–3 tbsp warm milk — knead gently until just combined. Roll 12–16 smooth, crack-free balls about 1 inch diameter, chill 10 minutes if sticky, then fry in oil held steady at 320–330°F (160–165°C) until deep golden (about 4–5 minutes per batch). Drain briefly and drop the hot balls into warm syrup; let them soak at least 20–30 minutes so they absorb syrup and bloom.
Expert Tips for Success
- Dough texture: Aim for a soft but not sticky dough — it should hold shape when rolled. If it sticks, dust lightly with pancake mix; if dry, add 1 tsp warm milk at a time. For flavor depth, I often include 1 tsp ghee in the dough.
- Oil temperature: Keep oil between 320–330°F (160–165°C). Too hot and the exterior browns before the center cooks; too cool and they soak up oil. Use a candy thermometer or an electric deep fryer for control.
- Syrup consistency: Make the syrup on medium heat until slightly viscous (6–8 minutes), then add 1/2 tsp lemon juice to prevent crystallization and 1/2 tsp rose water off-heat for aroma. Keep syrup warm (not boiling) when soaking.
- Gentle shaping: Smooth seams with your palm and avoid overworking the dough — dense jamun come from over-kneaded dough.
- Equipment: Use a heavy-bottomed saucepan for syrup, a deep pot or deep fryer for frying, a slotted spoon, and a candy thermometer for best results. I prefer a wide pan so jamun can swim without crowding.
I sometimes reference the structure of other sweet pancakes for texture ideas, like these hotteok when testing batter consistency.
How to Serve The Easy Shortcut to Sweet Gulab Jamun with Pancake Mix
- Classic: Serve warm in shallow bowls with several tablespoons of syrup spooned over each portion, garnished with slivered pistachios and a pinch of cardamom.
- Fusion: Pair with a scoop of vanilla or saffron ice cream for a warm-cold contrast — drizzle warm syrup over the ice cream.
- Presentation tip: For an elegant plate, arrange three jamun per person on a small dessert plate, add a mint leaf and crushed nuts on top.
- Occasion ideas: Great for Diwali, weddings, dinner parties, or as a sweet finish to a family meal; it also makes a cozy winter dessert when served warm with tea. For a sweet-salty contrast on the table, include roasted sides like this sweet potato kale gratin.
Storage and Reheating Guide
Store cooled, syrup-soaked gulab jamun in an airtight container in the refrigerator for up to 3 days; keep them submerged in syrup to maintain moisture. To reheat, microwave individual portions for 20–30 seconds or warm in a saucepan over low heat until gently heated through (do not boil). For longer storage, freeze unfried dough balls (not soaked) on a baking sheet until solid, transfer to a freezer bag and freeze up to 1 month; thaw in the fridge, then fry and soak in fresh warm syrup.
Recipe Variations
- Gluten-free: Use a gluten-free pancake mix labeled 1:1 for baking; texture may be slightly softer, so chill balls before frying.
- Dairy-free: Replace yogurt with unsweetened dairy-free yogurt (soy or coconut) and use a non-dairy milk; skip milk powder or use coconut milk powder.
- Egg-enriched: Add 1 small beaten egg for extra richness if your pancake mix is egg-free — this yields slightly cakier jamun.
- Flavor twists: Infuse syrup with a strip of orange peel, a few saffron strands, or swap rose water for 1/2 tsp kewra for a different floral character.
Nutritional Highlights
- These are a high-energy dessert: primarily carbohydrates and sugars from the syrup and pancake mix, with moderate protein from milk/yogurt. Enjoy in small portions (2–3 pieces) as an occasional treat.
- Allergen information: Contains gluten (unless using GF mix), dairy, and possibly egg if you add it. Adjust for allergies using the variations above.
- Portion guidance: Aim for 2 jamun per serving for a reasonable dessert portion; double-check ingredients if serving to people with food allergies.
Troubleshooting Common Issues
- Problem: Jamun absorb too much oil and feel greasy. Solution: Raise oil temperature slightly to 320–330°F and fry in small batches without crowding; ensure dough isn’t too wet.
- Problem: Centers are raw or doughy. Solution: Lower oil temperature was likely the cause; maintain 320–330°F so they brown slowly and cook through. If raw after frying, finish in a 325°F (160°C) oven for 5–8 minutes.
- Problem: Syrup crystallizes or becomes grainy. Solution: Add 1/2 tsp lemon juice while simmering to prevent crystallization and keep syrup warm (not rapidly boiling) when soaking jamun.
Frequently Asked Questions
Q1: Can I skip frying and bake these instead?
A1: Yes — for a lower-oil option, bake at 350°F (175°C) on a lined sheet for 12–15 minutes until golden, then roll briefly in melted ghee or brush with butter and soak in warm syrup. Baking yields a slightly different texture — more cake-like and less uniformly browned — but still tasty.
Q2: How long should jamun soak in syrup for best flavor?
A2: At least 20–30 minutes is ideal for small balls; for larger ones, 1–2 hours yields deeper syrup absorption. Keep syrup warm so the jamun absorb it faster; fully cooled jamun will soak more slowly.
Q3: What pancake mix works best?
A3: Use an all-purpose pancake mix without a strong flavoring (plain or buttermilk style works). Avoid mixes with large add-ins (like dried fruit) and check the ingredient list for gluten-free needs if necessary.
Q4: My balls cracked while frying — how do I prevent that?
A4: Cracks come from uneven shaping or very dry dough. Smooth seams by rolling gently between palms and rest balls on the counter for 5–10 minutes before frying to form a thin skin. Also avoid overcrowding the pan, which can cause uneven cooking and surface cracking.
Conclusion
If you want an easy, reliable shortcut to homemade gulab jamun, this pancake-mix method is a keeper — it saves time while delivering classic syrupy flavor. For another perspective and a tested variation from a culinary publication, see this guide from Bon Appétit: Make Homemade Gulab Jamun With Pancake Mix | Bon Appétit.
Shortcut Gulab Jamun with Pancake Mix
- Total Time: 45
- Yield: 10–12 servings
- Diet: Vegetarian
Description
An easy, delicious version of traditional gulab jamun made with pancake mix, soaked in fragrant cardamom-rose syrup.
Ingredients
- 1 cup pancake mix
- 2 tbsp dry milk powder
- 2 tbsp plain yogurt
- 2–3 tbsp warm milk
- 1 1/4 cups sugar (for syrup)
- 1 cup water (for syrup)
- Crushed green cardamom (to taste)
- Rose water (to taste)
- Oil for frying
Instructions
- Prepare warm sugar syrup: Combine sugar and water in a saucepan, add crushed cardamom and a splash of rose water, and simmer until slightly viscous.
- Make the dough: In a bowl, mix pancake mix, dry milk powder, yogurt, and warm milk until a soft dough forms.
- Shape the balls: Roll the dough into 12–16 smooth, crack-free balls about 1 inch in diameter.
- Chill the balls for 10 minutes if sticky.
- Heat oil to 320–330°F (160–165°C) in a deep pan.
- Fry the balls in batches for 4–5 minutes until deep golden brown.
- Drain and soak the hot gulab jamun in warm syrup for 20–30 minutes.
Notes
Adjust the dough hydration as needed to ensure the right consistency. For flavor depth, consider adding ghee to the dough.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Frying
- Cuisine: Indian