Gulab Jamun Recipe in Urdu

Find delicious Gulab Jamun recipes in Urdu with our easy-to-cook recipes crafted with our simple cooking tips with proper step-by-step instructions, required ingredients, and cooking time. Gulab Jamun recipe is one of the common and most searched dishes in the Riwaiti Mithaiyan recipes category. Enhance your cooking journey and enjoy creating Gulab Jamun recipes in Urdu with available user-friendly, procedure instructions in Urdu recipes.

Gulab Jamun
chef Recommended By Chef
time-clock 0:10 To Prep
time-clock 0:30 To Cook
12 Servings
Tips About Recipe

295513 Views 148 Comments

Gulab Jamun vidhi

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.
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۔
Posted By: ~Sani~,

Find out the Gulab Jamun Recipe in Urdu this is the most easy and traditional cooking recipe in all the Riwaiti Mithaiyan. Gulab Jamun is very famous in desi people. At KFoods you can find Gulab Jamun and all the urdu recipes in a very easiest way.

Gulab Jamun

Gulab Jamun banane ka tarika - is prepared when small balls are made from the kneaded mixture of all-purpose flour, khoya, sugar, egg and these balls are then deep fried until golden brown and then these fried balls are dipped in cardamom flavoured sugar syrup. Gulab Jamun Recipe preparation is not so easy and requires good cooking skills and techniques and the proportion in the balls mixture must also be accurate. Gulab Jamun banane ka tarika is a most common type of sweets in Pakistan and enjoyed in every occasion and festivals, readily available on each and every sweet shop and also made in homes. Its milk and all-purpose flour based south Asian dessert very common in Pakistan, India, Nepal and Bangladesh mainly. It is made mainly from milk and all-purpose flour, traditionally from fresh khoya. It is often garnished with dried nuts such as almonds to enhance flavour.

“One ball has 142 calories, 8 g fat, 10 mg cholesterol, 40 mg sodium, 16.5 g carbohydrates, no fiber and 2g protein.”

Recipe in English

Gulab Jamun Ingredients

  • Gram Flour: 1/8 kg (125 grams)
  • Khoya: 1/8 kg (250 grams)
  • Eggs: 2 pcs
  • Baking Powder: 1 tbsp
  • Cooking Oil: for frying


  • Cook 1 kg sugar in 2 cups of water.
  • Remove when it gets one string consistency.
  • Add 10 ground cardamoms.
  • Add all purpose flour (maida), khoya, baking powder and eggs. Mix well.
  • Make small balls from the mixture and place aside for some time.
  • Heat oil in wok and fry balls at low heat.
  • As they inflate and turn golden, it's all done.
  • Tasteful gulab jamuns are ready to serve.

Gulab Jamuns in Pakistan

Gulab jamun recipe is a Pakistani sweet eaten from Karachi to Kashmir. It is one of the prime sweets 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.

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

Gulab Jamun Making Tips, Problems and Solutions:

Problem: Gulab Jamun Becomes Hard


Things you can do to make gulab jamun softer are as following:

  • Knead the dough as much as possible.
  • Add a pinch of baking soda or Eno in the flour while making the dough.
  • First fry gulab jamuns on low flame until they turn light brown in color. Remove them from the pan and cool on room temperature. Fry them again on high flame on couple of minutes. Using this tip, your gulab jamuns would be softer than those you made before.
  • Don't fry all gulab jaman balls at once but 3-4 at one time meanwhile keep them stirring.
  • After frying gulab jamuns, let them cool first and then soak in the sugar syrup. Also make sure that sugar syrup is at medium temperature.
  • If you roll dough with hard hands, this will also create gulab jamuns hard. In order to get rid of this problem, you should always roll the dough into balls with soft hands. Grease your hands with oil and then roll the balls, this will make them softer.

Problem: Gulab Jamun Cracks


  • If you mistakenly add excessive amount of baking powder, it will put the cracks on gulab jamuns. To cope with this problem, always ensure you add baking powder or baking soda exactly according to the recipe.
  • Make sure you knead the dough thoroughly. Dough must be soft and smooth and if it is not kneaded well, it would allow cracks on gulab jamuns.
  • If oil is heated too much or not heated at all, it will cause the cracks. So it is advised to heat the oil high first and then switch it to medium low.
  • Fry all gulab jamun balls on low heat until they are perfectly browned.

Problem: Gulab Jamun Breaks While Frying:

Reason of gulab jamuns breaking in oil is the absence of moisture in the dough and when they come into the hot oil, they break.


Keep the dough moist. While frying gulab jamuns, keep remaining ones covered with a wet cloth. This will keep the moist on them.

History of Gulab Jamun

Gulab jamun 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 Jamun. presents an easy gulab jamun recipe in Urdu and English. This recipe is very simple, go make and enjoy with your loved ones.

مزید روایتی مٹھائیاں ریسیپیز
Reviews & Comments

This photo of Gulab Jamun is looking really very sweet and I really it Gulab Jamun very much but I don’t know how to made it and now I saw this recipe so I will try to make it

  • shabana amjad,

Much thanks to you for offering this Gulab Jamun formula since we as a whole like desserts without a doubt yet didn''t know to make it by any means. Be that as it may, in the wake of considering this formula I am certain to make it myself. Gulab Jamun appears to be anything but difficult to make hence I should not have any issue in making this sweet.

  • Alizay ,

It is a very nice dish Gulab Jamun I have made this recipe before, it was too tasteful and delicious. My family also asks me to make this Gulab Jamun recipe each time I make. I will use your recipe next time I make it. Thanks

  • hira ubaid,

I made 15 Gulab jamun out of this recipe. They were soft, juicy and tasted best when they were served hot. I made it especially for the guests visiting at my place for the first time in my in-laws. My mother in law loved them.

  • Najiah, Faisalabad

Make Gulab jamun like pizza Doug then make small balls. We fry it in hot oil when it gets brown, take it out and put it in sugar syrup. these soft dumplings with cardamom flavoured sugar syrup are scrumptious and loveable by almost everyone in Pakistan.

  • Aisha, Karachi