Talking about traditional Pakistani sweet dishes, the first dish that immediately comes to mind has to be the famous ‘Gulab Jamun’. Typically sold in sweet shops, its a delicacy, which is not only enjoyed on special occasions such as weddings & other celebrations but also without any reason! With Eid around the corner, I thought to share this simple recipe of Gulab Jamun by my Mom so that instead of buying from a shop, you can try making it at home this time!
Is it tricky to make Gulab Jamuns at home…?
Generally, Pakistani sweet dishes specially mithais tend to be more complicated, time consuming and require expertise. However, this recipe of Gulab Jamun is very easy and it can be prepared in half an hour from start to finish!
Having said that, it does require following some tips to help achieve perfection.
If you are a Pakistani dessert fan, you can check out more recipes on my YouTube channel here.
Recipe at a Glance – How to make Gulab Jamuns
For the syrup- Sugar, water, cardamom pods, saffron strands
For the balls
Dry Milk Powder- Nido or any other brand
Ghee/ Clarified Butter- Melted
Flour– All-purpose
Baking powder– Always check for expiry
Egg– Lightly beaten
Pistachios- Crushed, for garnish
Step by Step Process
- First prepare the syrup, by cooking together sugar, water, cardamom pods & saffron strands.
- For the Gulab Jamun balls, first prepare the dough by combining milk powder, melted ghee, flour and baking powder.
- Add beaten egg gradually to bind the dough balls.
- Make smooth balls and deep fry in medium hot oil.
- Add the balls to the sugar syrup and cook for 15 minutes.
- Cool down and garnish with pistachios.
FAQs
Serving Suggestions
Gulab Jamun is the ultimate Pakistani dessert and is perfect for serving in lunches, dinners or even as an evening dessert with tea.
The best way to serve Gulab Jamuns is by warming slightly in microwave before serving.
You can also serve these warm with some cream on top or even some ice cream.
Substitutions & Variations
There is another version of Gulab Jamun called ‘Kala Jamun’, which is a darker version of this dessert. There is sugar in the dough of kala jamun hence when fried, yield that dark rich color.
You can add a dash of rose water in the sugar syrup instead of cardamom and saffron.
Storage and Make Ahead
You can store Gulab Jamun in the refrigerator for a few days. It is best to keep it in an airtight container in the refrigerator, where the sugar syrup helps to keep the dessert moist and flavorful.
Gulab Jamun
Gulab jamun is a popular Pakistani sweet dish made from deep-fried dough, soaked in a sugar syrup. Typically sold in sweet shops, its a delicacy, which is not only enjoyed on special occasions such as weddings & other celebrations but also without any reason!
Ingredients
For Gulab Jamun:
- 1 cup Dry Milk Powder
- 2 tablespoon Melted Ghee/ Butter
- 2 tablespoon Flour
- ½ teaspoon Baking powder
- 1 Egg- lightly beaten
For Syrup:
- 1 ½ cup Sugar
- 3 cups Water
- 2-3 Cardamom pods
- Few strands Saffron, optional
- As required Crushed pistachios- for sprinkling
Instructions
- For the syrup, put sugar, water, saffron, cardamom in a large saucepan and cook on medium flame, stirring occasionally until the sugar dissolves.
- For the dumplings, mix first four ingredients by hand.
- Gradually start adding egg until binding is achieved and soft, smooth yet manageable dough is formed. *
- Make (around 12) balls of about 1.5 inches.**
- Heat oil in a frying pan for deep frying.***
- Fry the balls, stirring continuously until dark brown on all sides.
- Add the balls to the cooking syrup and cover and cook on medium flame for 15 minutes.
- Cool and dish out, sprinkle with crushed pistachios.
Notes
*Egg may be utilized completely, or little may be left.
**If they are dry or appear cracked, smooth them with greased hands and little egg. The smoother the balls, the readily they will soak the syrup.
***The oil should be medium hot else the dumplings will burn as soon as they touch the oil.
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