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gulab jamun in a small white bowl

Pakistani Gulab Jamun

Soft, golden fried balls soaked in a sweet cardamom and rose-flavored syrup. This Pakistani gulab jamun recipe gives you a classic dessert that melts in your mouth every single time.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 14 jamuns
Course: Dessert
Cuisine: Indian, pakistan
Calories: 260
Ingredients Method Notes

Ingredients
  

For the Gulab Jamun Balls
  • 1 cup milk powder
  • ¼ cup all-purpose flour
  • 2 tbsp semolina optional
  • ¼ tsp baking soda
  • 2 tbsp clarified butter ghee
  • ¼ cup whole milk add more if needed for dough
For the Sugar Syrup
  • 2 cups sugar
  • 2 cups water
  • 4 –5 green cardamom pods lightly crushed
  • 1 tsp rose water or a few drops of rose essence
  • 1 –2 saffron strands optional
For Frying
  • Ghee or neutral oil

Method
 

Step 1: Make the syrup
  1. Mix sugar, water, and cardamom in a pan. Simmer until sugar dissolves. Add rose water and saffron. Keep it warm.
Step 2: Make the dough
  1. In a bowl, combine milk powder, flour, semolina (if using), and baking soda. Add ghee and mix with your fingers until crumbly. Slowly add milk until you have a soft dough. Don’t over-knead.
Step 3: Shape the balls
  1. Divide into small equal portions and roll into smooth, crack-free balls (size of large marbles).
Step 4: Fry the balls
  1. Heat ghee/oil on medium-low. Test with a small piece of dough—it should rise slowly. Fry balls in batches, stirring gently, until golden brown all over.
Step 5: Soak in syrup
  1. Remove fried balls and add directly into the warm syrup. Let them soak at least 2 hours before serving.

Notes

  • If your dough feels too sticky, add a pinch more flour. If it’s too dry, add a spoonful of milk.
  • Always fry on medium-low heat. If the oil is too hot, the outside will burn while the inside stays raw.
  • Syrup should stay warm while adding jamuns. If it cools down, reheat gently before soaking.