The Perfect Gulab Jamun Recipe By Lazzatain
Gulab Jamun is a classic Pakistani dessert made from milk solids, flour, and sugar syrup infused with cardamom. These deep-fried golden brown balls are soaked in aromatic syrup, making them melt-in-the-mouth delicious. Whether it's a festival or a family dinner, Gulab Jamun is always the sweet star of the show.
- 2 tablespoon Semolina
- 1 cup all-purpose flour
- 1 tablespoon corn flour
- 1 tablespoon melted butter
- 2 tablespoon fresh cream
- 1/2 teaspoon baking powder
- 1/4 cup condensed milk
- 1 cup water
- 1 cup sugar
- 5-7 green cardamom
- 1/2 tablespoon lemon juice
- Make the Dough:
In a mixing bowl, combine all-purpose flour, semolina, corn flour and baking powder. Add melted butter, fresh cream and condensed milk. Mix well. Do not over-knead
Cover and let it rest for 10 minutes.
- Prepare the Sugar Syrup:
In a saucepan, combine sugar and water. Heat on medium flame until sugar dissolves. Add green cardamom and bring to a boil. Simmer for 5–7 minutes until it slightly thickens (it should be sticky, not stringy).
Add lemon juice. Turn off the heat. Keep warm
- Shape and Fry the Balls:
Divide the dough into 20–24 equal portions. Roll each into smooth, crack-free balls. Heat ghee/oil in a deep pan to 160–170°C. Fry 5–6 balls at a time on low-medium heat, stirring gently for even color. Fry until golden brown (about 5–6 minutes). Remove and drain on paper towels.
- Soak in Syrup:
Immediately transfer the hot fried balls into the warm sugar syrup. Let them soak for at least 1 hour (preferably 2–3 hours for best absorption).
Gulab Jamuns will puff up and become soft and juicy.
- Serve:
Serve warm or at room temperature. Garnish with chopped pistachios or silver leaf (optional).