This easy shortcut turns pancake mix into soft, syrupy gulab jamun in less than an hour — no khoya or milk powder required. I’ve made this version several times when I wanted a quick Indian dessert for company, and it consistently comes out tender and sweet. If you like quick comfort-food hacks, you’ll also enjoy this easy baked sweet potatoes idea for a simple dinner side.
Why Make This Recipe
- Fast: you can have warm gulab jamun in about 45–50 minutes from start to finish.
- Simple pantry ingredients: pancake mix, milk, yogurt (or milk powder), sugar and a few aromatics.
- Crowd-pleaser: sweet, fragrant syrup and pillowy centers make it great for parties or festivals.
- Make-ahead friendly: you can fry ahead and finish in warm syrup before serving. I love this recipe because it delivers classic flavor without hunting for special ingredients.
- Versatile: you can flavor the syrup with cardamom, saffron, or rose water to suit the occasion — think of it like an easy centerpiece dessert next to a savory main like a favorite tomato pie for a potluck.
Recipe Overview
- Prep time: 15 minutes (including syrup prep)
- Cook time: 20–25 minutes (frying + soaking)
- Total time: 40–45 minutes
- Servings: 12–16 small gulab jamun (about 1-inch balls)
- Difficulty: Easy
- Cooking method: Mix dough, roll smooth balls, deep-fry at 325°F (160°C) until golden, then soak in warm sugar syrup.
My Experience Making This Recipe
I tested this method three times to get the dough texture right — too wet and the balls fall apart, too dry and they crack. I found that a slightly tacky dough that smooths in your palms gives the most even, tender interior. Using a candy thermometer to hold oil at 325°F (160°C) made the frying consistent and prevented over-browning.
How to Make The Easy Shortcut to Sweet Gulab Jamun with Pancake Mix
You’ll mix pancake mix with a small amount of milk and plain yogurt (or milk powder and milk) to form a soft, slightly tacky dough. Divide into 12–16 uniform 1-inch balls and roll smooth to avoid cracks. Fry in oil held at 325°F (160°C) until deep golden, then immediately transfer to warm sugar syrup flavored with crushed green cardamom, saffron, and a splash of rose water. Expect the balls to absorb syrup and swell slightly over 10–20 minutes.
Basic tested ingredient list (yields ~14):
- 1 cup pancake mix (about 120 g)
- 2 tbsp milk powder (optional, for richer flavor)
- 2 tbsp plain yogurt (or 3 tbsp milk if omitting yogurt)
- 1 tbsp ghee or melted butter
- 3–4 tbsp milk, just enough to make a soft dough
- Oil for frying (vegetable or sunflower), about 3 cups in a heavy pot
Syrup: - 1 cup granulated sugar
- 1 cup water
- 3 crushed green cardamom pods (or 1/2 tsp ground cardamom)
- Few saffron strands (optional)
- 1 tsp rose water (added off heat)
Equipment recommended: heavy-bottomed saucepan, candy or frying thermometer, slotted spoon, shallow bowl for syrup, small cookie scoop or scale for uniform balls.
Expert Tips for Success
- Measure by weight when possible: 1 cup pancake mix ≈ 120 g for consistency.
- Dough texture: aim for soft and slightly tacky. If it’s crumbly, add milk 1 tsp at a time; if sticky, dust a little pancake mix.
- Smooth balls: roll between palms without pressing — smooth surface prevents cracking and uneven frying.
- Oil temp control: keep oil at 320–330°F (160–166°C). Use a candy thermometer and adjust heat to maintain temperature. Too hot = dark outside, raw inside. Too cool = greasy jamun.
- Syrup warmth: syrup should be warm (not boiling) when you add the hot fried balls so they absorb evenly; maintain a gentle simmer at about 190–200°F (88–93°C) while soaking.
How to Serve The Easy Shortcut to Sweet Gulab Jamun with Pancake Mix
- Classic: serve warm in a shallow dish with a few tablespoons of the syrup spooned over each portion.
- Garnish: sprinkle lightly with slivered pistachios or chopped almonds and a few saffron strands for color and aroma.
- Pairings: these are great after a spicy curry or beside a savory option like crispy lentil patties to balance a meal.
- Occasion tips: make mini bite-size versions for parties and present them on a tiered platter with toothpicks.
Storage and Reheating Guide
- Short-term: store jamun in an airtight container in their syrup in the refrigerator for up to 5 days. Keep syrup covering the balls to prevent drying.
- Freezing: you can freeze fried, unsyruped balls on a baking sheet for 1 hour, transfer to a freezer bag, and store up to 2 months. Thaw overnight, warm in syrup before serving. For a make-ahead holiday plan, pair reheating tips with other make-ahead casseroles like a sweet potato casserole.
- Reheating: gently warm jamun in their syrup on low heat for 5–8 minutes until warmed through, or microwave single portions covered for 20–30 seconds. Avoid high heat or prolonged cooking — that makes them tough.
Recipe Variations
- Gluten-free: use a gluten-free pancake mix cup-for-cup; check bind with an extra 1–2 tsp milk if the mix is more absorbent.
- Dairy-free: replace yogurt and milk with coconut yogurt and coconut milk; use neutral oil for frying. Flavor syrup with a drop of natural rose essence for the floral note.
- Stuffed jamun: press a small piece of chopped date or roasted pistachio into the center before sealing and frying for a surprise filling.
- Baked version (lower oil): brush balls with ghee and bake at 350°F (175°C) on a greased sheet for 12–15 minutes, turning once; finish by soaking in warm syrup (texture will be firmer than fried).
Nutritional Highlights
- Portion guidance: each small jamun (1-inch) is a concentrated dessert — 1–2 pieces per person is a typical serving.
- Nutrients: provides quick energy from sugar and carbs; adding milk powder increases protein slightly.
- Allergens: contains gluten (pancake mix) and dairy (milk/yogurt, milk powder). For nut-free servings, omit garnishes or use seeds.
Troubleshooting Common Issues
- Problem: jamun turned flat or spread while frying. Solution: oil too cool — heat oil to 325°F (160°C) and fry in small batches to avoid temp drop. Dough may also be too wet; chill dough 10 minutes.
- Problem: cracks in the balls while frying. Solution: smooth balls thoroughly, avoid seams, and maintain slightly tacky but not sticky dough. Small surface cracks can be fixed by pressing gently after rolling.
- Problem: jamun not absorbing syrup. Solution: syrup too hot or too cold. Keep syrup warm (not boiling) around 190–200°F (88–93°C) and add the jamun hot so they absorb better over 10–20 minutes.
Frequently Asked Questions
Q1: Can I use self-rising pancake mix?
A1: Yes. Self-rising mix works well and gives a light texture. If using plain mix, you can add 1/4 tsp baking powder to help lift slightly. Measure by weight for the best results.
Q2: How big should the jamun be for even cooking?
A2: Aim for 1-inch balls (about 12–16 total from this batch). Uniform size ensures they cook through evenly in 5–7 minutes of frying per batch.
Q3: Can I skip frying and use an air fryer?
A3: You can air-fry at 350°F (175°C) for 8–12 minutes, flipping halfway, but the texture will be less classic — firmer exterior and less syrup absorption. Finish by soaking in warm syrup to add moisture.
Q4: How do I get a richer, more authentic flavor?
A4: Add 2 tbsp milk powder for richness, use ghee for frying or in the dough, and steep saffron in a tablespoon of warm milk for 5 minutes, then add to the syrup. These small changes deepen flavor without complicating the shortcut.
Conclusion
For another tested take on making gulab jamun with pancake mix and step-by-step tips, see this helpful write-up: Make Homemade Gulab Jamun With Pancake Mix | Bon Appétit.
Print
Easy Shortcut Gulab Jamun with Pancake Mix
- Total Time: 40 minutes
- Yield: 14 servings 1x
- Diet: Vegetarian
Description
Quick and easy gulab jamun made with pancake mix, resulting in soft and syrupy Indian dessert balls in under an hour.
Ingredients
- 1 cup pancake mix (about 120 g)
- 2 tbsp milk powder (optional)
- 2 tbsp plain yogurt (or 3 tbsp milk if omitting yogurt)
- 1 tbsp ghee or melted butter
- 3–4 tbsp milk, just enough to make a soft dough
- Oil for frying (about 3 cups)
- Syrup:
- 1 cup granulated sugar
- 1 cup water
- 3 crushed green cardamom pods (or 1/2 tsp ground cardamom)
- Few saffron strands (optional)
- 1 tsp rose water (added off heat)
Instructions
- Mix pancake mix with milk and yogurt (or milk powder and milk) to form a soft dough.
- Divide the dough into 12–16 uniform balls and roll smooth to avoid cracks.
- Heat oil to 325°F (160°C) for frying.
- Fry the balls until golden brown, be careful not to overcrowd the pot.
- Prepare the syrup while frying: in a saucepan, combine sugar and water, add cardamom, saffron, and heat until dissolved.
- Immediately transfer hot balls to warm syrup and soak for 10–20 minutes before serving.
Notes
For flavor variations, consider adding cardamom, saffron, or rose water to the syrup. Ensure the dough is slightly tacky for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 20g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg