Introduction
Gulab Jamun is one of Pakistan’s most beloved desserts, enjoyed during festivals, weddings, and family gatherings. Soft, syrupy, and melt-in-your-mouth, this sweet treat is a must-try for anyone exploring Pakistani cuisine. In this recipe, I’ll guide you through creating authentic Gulab Jamun, ensuring it’s delicious, easy to prepare, and follows traditional methods that bring the authentic taste to life.
Ingredients
For the dough:
- 1 cup milk powder
- 1/4 cup all-purpose flour
- 1/4 tsp baking soda
- 2 tbsp ghee (clarified butter)
- 1/4 cup warm milk
- 1/2 tsp cardamom powder
For the sugar syrup:
- 1 1/2 cups sugar
- 1 1/2 cups water
- 1/2 tsp rose water (optional)
- 1/4 tsp cardamom powder
- Few saffron strands (optional)
For frying:
- Ghee or oil (enough for deep frying)
Instructions
- Prepare the Dough
In a mixing bowl, combine the milk powder, all-purpose flour, baking soda, and cardamom powder. Add ghee and warm milk gradually while kneading the dough gently. The dough should be soft and smooth. Let it rest for 10 minutes. - Shape the Dough
Divide the dough into small, equal-sized portions. Roll each portion between your palms into smooth balls without cracks. Be gentle to avoid overworking the dough. - Prepare the Sugar Syrup
While the dough rests, heat water and sugar in a pan to make the syrup. Stir until the sugar dissolves completely. Add cardamom powder, rose water, and saffron (if using) for extra flavor. Simmer the syrup for about 5 minutes on low heat and keep it warm. - Fry the Gulab Jamun
Heat ghee or oil in a deep pan on low-medium heat. Carefully add the dough balls and fry them, turning occasionally to ensure even cooking. Fry until they turn a golden-brown color. Once done, remove and drain the excess oil. - Soak in Syrup
Immediately transfer the fried Gulab Jamun into the warm sugar syrup. Let them soak for at least 2 hours, ensuring they absorb the syrup well. - Serve and Enjoy
Serve the Gulab Jamun warm or at room temperature. Garnish with slivers of almonds or pistachios if desired.
Tips for Perfect Gulab Jamun
- Consistency: Ensure your dough is soft and not too dry, as this can lead to cracking while frying.
- Temperature Control: Fry on low-medium heat to cook the Gulab Jamun thoroughly from the inside without burning the exterior.
- Syrup: Keep the syrup warm, not boiling, when soaking the Gulab Jamun, as this ensures the balls absorb it well without breaking.
Read more about the famous Pakistani dish called “Chicken Karahi“