Gulab Jamun Recipe in Urdu

Posted By: ~Sani~,

Gulab jamun is a dessert often eaten at festivals or major celebrations such as marriages and other Muslim occasions. Here we are with an easy homemade gulab jamun recipe in urdu that will give you the real taste of this traditional sweet.

View Recipes : English | Video | Roman Urdu 193006 Views 50 Comments

Gulab Jamun
To Prep
To Cook
About Recipe

گلاب جامن

میدہ۔۔۔۔۔۔۔۔۔۔۔ آدھا پاؤ
کھویا ۔۔۔۔۔۔۔۔۔۔۔آدھا کلو
انڈے ۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔۔دو عدد
بیکنگ پاؤڈر ۔۔۔۔۔۔۔۔۔۔۔۔۔ایک کھانے کا چمچ
کوگنگ آئل۔۔۔۔۔۔۔۔۔۔۔۔ فرائی کرنے کے لئے
ایک کلو شکر میں دو کپ پانی ڈال کر پکائیں ، تار بنے لگیں تو اُتار لیں اور دس عدد چھوٹی الائچیاں بھی پیس کر ڈال دیں۔
میدہ ، کھویا ، بیکنگ پاؤڈر اور انڈے توڑ کر اچھی طرح سے مکس کر لیں اور ان کی چھوٹی چھوٹی گولیاں بنا کر کچھ دیر کے لئے رکھ دیں ۔ کڑاہی میں آئل گرم کرکے ہلکی آنچ پر ان گولیوں کو تل لیں ، پھولنے اور سنہری ہونے پر شیرے میں ڈال دیں اور ایسے مزیدار گلاب جامن تیار ہو جائیں گے۔

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Gulab jaman is a traditional Pakistani sweet. It is one of the prime sweets to be distributed at celebrations and happy moments.

In Pakistani and Asian Muslims culture, a term Munh Meetha Karana (to sweeten the mouth) is used when there is some sort of happiness takes place. And people go and buy gulab jamuns or rasgulla to sweeten the mouth of relatives, friends and family.

Now you are not bound to run to the sweet shop. Find the recipe presented here by and learn how to make gulab jamun at home in Urdu.

So it's time to sweeten the mouth with your homemade gulab jamans.

History of Gulaab Jaman

Gulab jaman was made first time in India; some believe that it was brought by Persians who came to India. Another belief about it suggests that it was introduced by cook of Mughal king Shah Jahan.

The term Gulab Jamun consists of two different words in which 'gulab' refers to rosewater which is part of the recipe. Whereas 'jamun' is a fruit grown in Pakistan. As it is scented with rose-water and looks like jamun fruit, it was named Gulab Jaman.

Banane kay ajza

Maida ½ pao
Khaoya ½ kg
Anday 2 adad
Baking powder 1 khanay ka chamcha
Cooking Oil fry karny k liye

Banane ki tarkeeb

1 kg sugar main 2 cup paani daal kar pakain. Tar bannay lagain to utar lain aur das adad chhoti ilaaichiyan bhi pees kar daal dain.
Maida khoya, baking powder aur anday tor kar achi tarha sy mix kar lain aur in ki chhoti chhoti goliyan bana kar kuch dair k liye rakh dain. Karhai main oil garm kar k halki anach per in goliyo ko tal lain, pholnay aur sunehri honay per sheeray main daal dain aur aisay mazaydaar gulab jamun taiyar hoajain gay.

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Reviews & Comments (50)

Fatima Bint e Iqbal - Karachi City May 17, 2016
Hi I am very very happy to see the recipe of gulab jaman as now I am able to enjoy it whenever I like. It is a very costly mithai and if you go to buy it, costs five hundred rupees for 1 kilogram. If you make it yourself, as my estimate, it will cost half of the market price.
Nasira - Lahore May 12, 2016
I prepared this sweet from your recipe. Taste was no doubt perfect even many of my relatives asked for the recipe . However I could not make all of them in equal size . Some became big, some small. That's something I worried for other wise everything was more than ok. thanks!
Mehnaz - Houston May 09, 2016
I am a bit weak at understanding urdu. I have read though the recipe and read it however could not understand couple of steps which need to be clarified to me. What is meant by taar banney lagein? and i also need to understand last step . pls clarify and if possible, post it in english. thanks.
Nazeer Ali - Islamabad May 06, 2016
gulab jaman is ka name kiyun para ye to mujhe aj tak samajh nahi aai lekin is ka taste aisa hai ke bus kiya kehne. mujhe is se ziada tasty mithai aj tak nahi mili koi . is ka maza bhi tab ata hai jab garam garam khaye jayen
Nida - ISD May 04, 2016
pehle hum khud banae ge taste kare ge enjoy karen ge or phir ap ko bhi khilaen ge be fikar rahiye. humain practice ho jaye pehle ache ache gulab jaamn hum khud bana len phir dosron ko offer karen ge. pehle taste to ajae haamare hath me


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