Gulab Jamun Donuts
Baked gulab jamun donuts with rose glaze — store-bought mix, milk, and baking powder in a donut pan. Eggless Indian fusion dessert, party-ready in about 20 minutes.
Equipment
- Standard 12-cavity donut pan
Ingredients
For the donuts
- 1 cup gulab jamun mix
- ¾ cup whole milk
- ¼ cup granulated sugar
- 1 tsp baking powder
- Butter, ghee, or cooking spray, for greasing the pan
For the rose glaze
- ½ cup powdered sugar
- 1 tsp rose water
- 1 tbsp whole milk
- 1 to 2 drops pink or red food color optional
For garnish (optional)
- Edible dried rose petals
- Slivered pistachios
- Pinch of ground cardamom or saffron threads stirred into the glaze
Instructions
Prep the pan and oven
- Preheat oven to 350°F (175°C). Grease a standard 12-cavity donut pan well, including the center posts.
Mix and bake
- In a medium bowl, combine gulab jamun mix, milk, sugar, and baking powder. Whisk until smooth and thick.
- Scoop batter into the greased donut pan, filling each cavity evenly without overfilling.
- Bake 8 to 10 minutes, until the tops look set and lightly golden brown at the edges.
- Cool in the pan 5 minutes, then transfer to a wire rack to cool completely before glazing.
Glaze and garnish
- Whisk powdered sugar, rose water, milk, and food color if using until smooth. Adjust with a splash more milk or sugar to reach a dip-able consistency.
- Dip the top of each cooled donut into the glaze and return to the rack. Stir saffron or cardamom into the glaze first if you like.
- Sprinkle rose petals or pistachios over the glaze while it is still wet. Let set 10 minutes before serving.
Notes
Your mix box may suggest water instead of milk. Milk gives a softer baked crumb here. Stick with ¾ cup unless the batter looks stiff, then add milk 1 tbsp at a time.
Gits and MTR both work well. Measure one cup of mix from the pouch if your box size differs.
Mini donut pans bake faster — start checking at 6 to 7 minutes.
Dense or dry donuts usually mean overbaking. Pull at 8 minutes if your oven runs hot.
Glazed donuts are best the day they are made. Bake rings ahead, store unglazed up to 1 day, and glaze the day you serve.
Use plant milk in the batter and glaze for a dairy-free version. The flavor shifts slightly but still works.
Tried this recipe?Let us know how it was!