DESSERT
Gulab Jamun
Soft, melt-in-your-mouth milk dumplings fried until golden and soaked in fragrant cardamom and rose-infused sugar syrup. A classic Pakistani dessert that's perfect for festive celebrations and family gatherings.
- Prep Time 10-15 min
- Cook Time 20-30 mins
- Serves 5
- Difficulty Hard
Method
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In a saucepan, combine sugar, water, and green cardamoms, then cook until the sugar completely dissolves and the syrup becomes slightly sticky.
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Stir in the rose water and lemon juice, then keep the syrup warm.
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In a mixing bowl, combine the milk powder, plain flour, and baking powder.
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Add the ghee and rub it lightly into the dry ingredients.
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Add the beaten egg and gently mix to form a soft dough. Add a little milk if required, but avoid over-kneading.
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Cover and let the dough rest for 10 minutes.
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Divide the dough into small portions and roll into smooth, crack-free balls.
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Heat oil or ghee over low to medium heat and fry the balls slowly until they turn an even golden brown.
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Remove the fried gulab jamun and immediately transfer them into the warm sugar syrup.
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Allow them to soak for at least 2–3 hours until they become soft, juicy, and fully absorb the syrup.
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Garnish with chopped pistachios, almonds, or dried rose petals before serving.
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Serve warm or chilled.
Chef Tips
- Fry the gulab jamun over low heat to ensure they cook evenly from the inside while developing a beautiful golden-brown color.
- Keep the sugar syrup warm—not boiling—when adding the fried gulab jamun for the best absorption and a soft, melt-in-the-mouth texture.
