Gulab Jamun

Name: Gulab Jamun
Total time: 1 h
Yield: 6
Cuisine: Pakistani
Ingredients: 250 g Khoya (dried whole milk / mawa); 40 g Plain flour; ½ Egg; 1 pinch Baking soda; 1 pinch Salt; Ghee or oil, for frying; 300 g Sugar; 480 ml Water; ½ tsp Green cardamom powder; 1 tsp Kewra (screwpine) water; 1 tsp Lemon juice

Soft khoya dumplings fried slow and gentle to a deep brown, then soaked warm in a cardamom-and-rose syrup until they swell and turn spongy all the way through — the festival sweet of the subcontinent.

المصدر

الوصفة من Food Fusion · 📱 صانع محتوى · Pakistan's largest recipe channel, billed as the country's No.1 quick-recipe platform; publishes each full recipe with weighed quantities in its videos and on foodfusion.com.

تظهر أسماء الطهاة وصانعي المحتوى للإشارة إلى المصدر فقط. More Recipes Please مستقلة وليست تابعة لهم ولا معتمدة أو ممولة منهم.

Recipe published by Food Fusion — Gulab jamun is a traditional subcontinental sweet with no single author, its name from Persian (gul = rose, ab = water). Food Fusion publishes a full weighed recipe in this video (verified live); the amounts here follow it and the step prose is our own.

الطاهي: Food Fusion

شاهد طريقة التحضير · 3 فيديو

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⏱ 60 دقيقة🍽 6 حصة🔥 300 سعرة🇵🇰 باكستان

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الخطوات

Make the syrup first: dissolve the sugar in the water, add the cardamom, kewra and lemon juice, and simmer 5 minutes to a thin syrup. Keep it warm — never let it get cold or thick.
💡 Gulab jamun syrup is deliberately thin. A thick, one-thread syrup will not soak into the dumplings.
Mash the khoya smooth, then gently work in the flour, soda, salt and half-egg until you have a soft, crack-free dough. Do not knead hard.
💡 Over-kneading develops the flour and makes tough jamun. Bring it together just until smooth and stop.
Roll into smooth balls a little smaller than a walnut — they double in the syrup. If a ball shows cracks, smooth it with a dab of oil on your palm; cracks let oil in.
Heat the ghee to a gentle medium-low. Fry the balls slowly, rolling them for an even deep-brown colour, 6–8 minutes. Low heat is essential — hot oil browns the outside while the inside stays raw.
💡 If they brown in under 3 minutes the oil is too hot; lift the pan off the heat to cool it and try one test ball first.
Drop the hot fried balls straight into the warm syrup and leave them to soak at least 1–2 hours. They are ready when they have swelled and are soft to the centre.

💡 نصائح

Serve warm as they are, or chilled, or split over a scoop of ice cream. In Pakistan they turn up at every wedding and every Eid.
The two failures to watch for: hard centres (oil too hot, or too much flour) and jamun that dissolve in the syrup (too much soda, or the dough too wet). Fry one test ball and adjust before committing the batch.