🇵🇰 Pakistan recipe
Gulab Jamun
Gulab jamun is the undisputed king of Pakistani desserts, a fixture at every celebration from weddings and Eid to birthday parties and Sunday dinners. These soft, spongy balls are made from khoya (reduced milk solids) mixed with flour, shaped, deep-fried to a dark golden brown, and then soaked in a fragrant sugar syrup perfumed with rose water and cardamom. When you bite into one, the warm syrup gushes out from the impossibly soft interior in a moment of pure bliss.
Prep30 mins
Cook30 mins + soaking
Serves6
Difficultymedium
Ingredients
- 200g khoya (mawa), crumbled
- 3 tablespoons all-purpose flour (maida)
- 1 tablespoon semolina (sooji)
- A pinch of baking soda (about 0.125 teaspoon)
- 0.25 teaspoon cardamom powder
- 2 tablespoons milk (approximately, for binding)
- Ghee or vegetable oil for deep frying
- For the sugar syrup:
- 400g sugar
- 500ml water
- 4 green cardamom pods, lightly crushed
- 1 tablespoon rose water
- A few saffron strands
- 1 teaspoon lemon juice
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 300
- Protein
- 4 g
- Carbs
- 44 g
- Fat
- 14 g
