Degchi
Gulab Jamun
Serves 6 · Total 55 min · Prep 25 min · Cook 30 min
Gulab Jamun is Pakistan's favourite festive sweet: soft balls of khoya dough, deep-fried to a deep golden brown, then soaked in a warm, cardamom-and-rose scented sugar syrup until they turn juicy and syrup-soaked. Served warm or at room temperature, it's a staple at Eid, weddings and every celebration where a sweet ending is needed.
Quick answer: 55 min in total · serves 6 · main ingredients: Khoya (dried whole milk solids), All-purpose flour, Baking powder, Clarified butter · amounts in metric and US
Ingredients
- 200 g 7 oz Khoya (dried whole milk solids), crumbled
- 2 tbsp 2 tbsp All-purpose flour, for binding the dough
- 0.25 tsp 0.25 tsp Baking powder, for softness
- 500 ml 2 cup Clarified butter, for deep frying, on low-medium heat
- 400 g 2 cup Sugar, for the syrup
- 4 pc 4 pc Cardamom, crushed, for the syrup
- 2 tbsp 2 tbsp Milk, a splash, only if needed to bring the dough together (Optional)
- 1 tsp 1 tsp Rose water, optional, stirred into the syrup for fragrance (Optional)
Steps
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- Crumble the khoya and knead it with the flour and baking powder into a smooth, crack-free dough, adding a splash of milk only if it feels dry.
- Divide into small, smooth balls, making sure there are no cracks — cracked balls break apart while frying.
- Meanwhile, dissolve the sugar in water and bring to a simmer with the crushed cardamom to make the syrup.⏱ Making the syrup · 10 min
- Stir in the rose water and keep the syrup warm on low heat.
- Heat ghee or oil in a deep pan on medium-low heat — too hot, and the balls will brown outside while staying raw inside.⏱ Heating the oil · 5 min
- Fry the balls in batches, turning gently and constantly, until deep golden-brown all over.⏱ Frying · 8 min
- Drain and drop the hot jamuns straight into the warm syrup.
- Let them soak so they absorb the syrup and turn soft and juicy — at least 30 minutes, though 1-2 hours gives the best result.⏱ Soaking · 60 min
- Serve warm or at room temperature, with a few extra pistachio slivers on top if you like.
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Frequently asked questions
How long does Gulab Jamun take to make?
Gulab Jamun takes about 55 minutes in total. That is about 25 minutes of prep and 30 minutes of cooking.
How many people does this Gulab Jamun recipe serve?
This version serves 6. The Degchi app has a servings scaler if you need more or fewer portions.
What ingredients do I need for Gulab Jamun?
You need Khoya (dried whole milk solids), All-purpose flour, Baking powder, Clarified butter, Sugar, Cardamom. Optional: Milk, Rose water.
Is Gulab Jamun difficult?
Degchi rates it Medium, with 9 steps in the method; steps that need timing have a built-in timer in cook mode.
Is Gulab Jamun halal, vegetarian or eggless?
It is marked halal in our recipe data. It is vegetarian. It has no egg. It has no beef. Check the labels on any packaged ingredients for your own needs.
What will I probably need to buy for Gulab Jamun?
Spice-box items: cardamom. Fresh items you will probably need to buy: khoya (dried whole milk solids), clarified butter. Lentils, grains and other dry goods: all-purpose flour, baking powder, sugar.
Any tips for making Gulab Jamun?
No khoya at home? Full-cream milk powder kneaded with a little melted butter and milk makes a close substitute. Keep the frying heat gentle and steady — the balls should nearly double in size without the outside darkening too fast.
Notes and questions
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Cooking terms in this recipe: Khoya · Ghee
