Multigrain Atta Gulab Jamun Recipe | Milk & Atta Gulab Jamun | Black Rasgulle | आटा गुलाब जामुन

April 13, 2020 0 By Iqbal Kaur
Multigrain Atta Gulab Jamun
Multigrain Atta Gulab Jamun

Gulab Jamun has been a popular sweet dish for many years in North India. Now a days, most of the sweet shops in India has Gulab Jamun which contains lots of calories. So today, I have tried to make it little healthier by using multigrain atta. Please follow step-by-step recipe to make delicious and little healthier version of Gulab Jamun:-

Preparation Time: 5 min.

Cook Time: 40 Min.

Servings : 15

Course: Desserts

Cuisine: Indian

Author: Iqbal Kaur


  • 500ml or ½ litre Milk (Full Fat Milk)
  • 2 tbsp Multigrain Atta (Flour)
  • 1/8 tsp Baking Powder
  • 1/8 tsp Ghee (Clarified Butter)
  • 1.5 cup of Sugar
  • 1.5 cup of Water
  • 3 Green Cardamom (Elachi)
  • Oil for frying


  • In a wide pan, take 1/2 litre of Full fat Milk. Keep flame at high.
  • Continuously stir until milk reduces. Keep removing malai or cream from the sides of the pan.
  • Switch off the flame when milk looks like a thick rabdi/khoya but keep stirring until it cools down and don’t let malai or cream layer form.
  • Transfer it into a wide bowl and let it cool down
  • In a separate pan, add sugar, water and crushed green cardamom. Cook or boil on medium high flame for 10 minutes and keep it aside.
  • When the khoya is completely cools down, add 2 tbsp multigrain atta, mix well with hands and knead it like dough
  • Now add baking powder. Mix, press and knead it well like smooth dough with the help of your palm
  • Now take ghee on your fingers and mix it in the dough. Press and knead it well to make smooth dough with the help of your palm
  • When the smooth dough is ready, divide the dough in 15 equal parts and rub between your palms to make round smooth balls
  • Heat the oil for frying in a deep pan at low heat. Test the oil with a small piece of ball. Oil should not be very hot.
  • Drop all the balls in the oil and fry them on a low heat
  • To fry the balls from all over, keep stirring the oil with fork in circles instead of flipping the gulab Jamun balls with strainer
  • When balls turn to light brown or black in color, take them out. Strain the oil and put them directly into sugar syrup/chashni
  • Heat the sugar syrup again, don’t boil it and leave the gulab jamun into the syrup for 10-15 min. so that they absorbs the syrup
  • Serve and enjoy hot Multigrain Atta Gulab Jamun.

Tips & Notes

  • After switching off the flame, keep stirring the milk to avoid forming the malai layer otherwise gulab jamun won’t become soft
  • We don’t need thick sugar syrup /chashni or tar for this recipe. It should not be watery too.
  • You can use normal wheat flour or maida (all purpose flour) instead of multigrain atta
  • Dough should be smooth enough otherwise gulab jamun’s balls will break in the oil
  • If we fry the gulab jamun balls in hot oil then it will not be cooked from inside.
  • I have turned the gulab Jamun in black color to give them a black Rasgulle look and took out the balls from chashni.