Gulab Jamun

As salamu aleycum warahmatullahi wabarakatuhu 🙂

Gulab Jamun is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh.


Ghee (Clarified Butter) – 250gms

Bombay Rawa or Sooji – 100gms

Khoya/Mava – 250gm (If you are not a desi google it)

Baking Powder – a pinch

Cardamom powder – of 5 Cardamoms

Sugar – 350gms

Water- 1/2 cup for the dough and 1 1/2 glass for the syrup

Milk – 1/2 cup



  1. Make the sheraa or syrup of one string consistency by cooking 1 and a half glass water,Half the amount of cardamom powder and 350gms sugar. Keep it aside.
  2. Mix all the remaining ingredients softly except ghee. Care should be taken to not add too much pressure on the dough.
  3. Make round balls and deep fry in ghee on the minimal flame till golden brown.
  4. When done add in the syrup and keep them aside for 4 hrs.
  5. Tastes best When served warm and not cold. So serving Gulab jamun after refrigerating wouldn’t taste the best – microwave them for 30 secs before you serve.  🙂



You can garnish them with finely cut pista/pistachios  and silver foil (varka in hindi).


Enjoy and do give me a feedback!

Fe aman Allah

Sisterly Yours

Amatullah SNQ




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