@iceandspice.pk: 🍯 GULAB JAMUN RECIPE | گلاب جامن کی ترکیب* *INGREDIENTS | اجزاء* *For Jamun Dough | جامن کے لیے:* **Ingredient** **Cup/Measure** **Grams** **Ghee** 2 tbsp 30g, melted **Semolina / Sooji** 1 cup 160g **Full Fat Milk** 2 cups 480mL **Green Cardamom Powder** 1/4 tsp 0.5g **Saffron / Zafran** 1/3 tsp 0.3g *For Sugar Syrup | چاشنی کے لیے:* **Ingredient** **Cup/Measure** **Grams** **Water** 1 litre 1000mL **Sugar** 2 cups 400g **Saffron / Zafran** a pinch 0.2g **Green Cardamom / Elaichi** 3-4 pods, crushed 3-4 --- *METHOD | طریقہ کار* *ENGLISH VERSION* *STEP 1: MAKE SUGAR SYRUP* 1. In a pan add 1000mL water + 400g sugar. Bring to boil. 2. Add saffron + crushed cardamom. Simmer for 5-6 minutes. 3. Syrup should be slightly sticky, not thick. Keep warm on low heat. *STEP 2: PREPARE JAMUN MIXTURE* 1. Heat a pan. Add 30g ghee. Add 160g semolina and roast on low flame for 2-3 minutes. Don't change color. 2. Slowly add 480mL warm milk. Mix continuously to avoid lumps. 3. Cook on low flame for 5-6 minutes until it becomes a soft dough. It will leave the sides of pan. 4. Turn off heat. Add 0.5g cardamom powder + 0.3g saffron. Mix well. 5. Let it cool for 15 minutes. The dough should be warm, not hot. *STEP 3: FRY GULAB JAMUN* 1. Grease hands with ghee. Make small smooth balls, no cracks. 2. Heat ghee/oil on LOW-MEDIUM heat. Oil should not be too hot. 3. Fry balls on low heat, stirring slowly until golden brown from all sides. This takes 8-10 minutes. 4. Directly put hot fried jamuns into warm sugar syrup. *STEP 4: SOAK* Let them soak in syrup for at least 2-3 hours. They will double in size. Serve warm or cold. Garnish with pistachio and almonds. #GulabJamun #GulabJamunRecipe #EasyDessert #IndianSweets #dessertrecipe

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Wednesday 19 August 2026 14:18:46 GMT