Ghulab Jamun Recipe

Ghulab jamun are a beloved sweet in Pakistan, soft, juicy and bursting with flavor, there is nothing quite like them. Here we give you an exceedingly simple and easy to execute recipe for home-made Ghulab Jamun.

Ingredients

5 tbsp. Powdered Milk

2 ½ tbsp. Plain Flour (Maida)

1 tsp. Baking Powder

1 tbsp. Yogurt

1 ½ cup Sugar

1 ½ cup Water + 1 tbsp.

1 ½ tbsp. Butter

2 Cups Canola Oil or Desi Ghee

3 Cardamom pods

A tiny pinch of salt

Method

1. Sieve together the salt, flour, powdered milk and baking powder.
2. Rub into this mix your butter until it resembles wet sand.
3. Add the yogurt and knead until it comes together to make a workable dough (it won’t be stretchy, don’t try to develop gluten). If needed add some water a few drops at a time to make it come together.
4. Add the sugar and water and opened cardamom pods in a pot and put them on the stove on a medium low heat until all the sugar is dissolved. Keep the syrup on an extremely low flame until the dough is fried.
5. Preheat the oil in a shallow frying vessel (about 3-4 inches deep). The oil should NOT be smoking, but instead it should be a low heat.
6. Roll the dough into eight golf ball sized rounds.
7. Fry them in oil until they turn a dark brown 7-8 mins.
8. Turn off the low flame under the sugar syrup.
9. Fish the balls out of the oil and straight into the pot of sugar syrup.
10. Let sit in the syrup for ten minutes. Fish out of syrup with slotted spoon, serve hot.

Ghulab Jamun Recipe

Ghulab jamun are a beloved sweet in Pakistan, soft, juicy and bursting with flavor, there is nothing quite like them. Here we give you an exceedingly simple and easy to execute recipe for home-made Ghulab Jamun.

• 5 tbsp. Powdered Milk
• 2 ½ tbsp. Plain Flour (Maida)
• 1 tsp. Baking Powder
• 1 tbsp. Yogurt
• 1 ½ cup Sugar
• 1 ½ cup Water + 1 tbsp.
• 1 ½ tbsp. Butter
• 2 Cups Canola Oil or Desi Ghee
• 3 Cardamom pods
• A tiny pinch of salt

1. Sieve together the salt, flour, powdered milk and baking powder.
2. Rub into this mix your butter until it resembles wet sand.
3. Add the yogurt and knead until it comes together to make a workable dough (it won’t be stretchy, don’t try to develop gluten). If needed add some water a few drops at a time to make it come together.
4. Add the sugar and water and opened cardamom pods in a pot and put them on the stove on a medium low heat until all the sugar is dissolved. Keep the syrup on an extremely low flame until the dough is fried.
5. Preheat the oil in a shallow frying vessel (about 3-4 inches deep). The oil should NOT be smoking, but instead it should be a low heat.
6. Roll the dough into eight golf ball sized rounds.
7. Fry them in oil until they turn a dark brown 7-8 mins.
8. Turn off the low flame under the sugar syrup.
9. Fish the balls out of the oil and straight into the pot of sugar syrup.

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