Shahi Gulkand Gulab Jamun: Luxurious Rose Petal-Filled Indian Sweet

40 minutes

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Shahi Gulkand Gulab Jamun: Luxurious Rose Petal-Filled Indian Sweet - Plattershare - Recipes, food stories and food lovers

4.91 from 30 votes
Indian

About Shahi Gulkand Gulab Jamun: Luxurious Rose Petal-Filled Indian Sweet

Elevate your dessert game with this exquisite Shahi Gulkand Gulab Jamun recipe! These aren't your average gulab jamuns; we're infusing traditional Indian milk balls with the fragrant sweetness of gulkand (rose petal jam), crunchy pistachios, and the warm essence of saffron.
Imagine tender, deep-fried dough balls concealing a delightful surprise, then gently simmered in a fragrant rose-infused sugar syrup. It's a taste of luxury, perfect for special occasions or when you simply want to indulge in something truly special.
Get ready to twist tradition and impress your taste buds with this elevated recipe. Let's get cooking!
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Recipe Time & More

Prep25 minutes
Cook15 minutes
Total40 minutes
Calories348 kcal
Serves12
Served AsDinnerLunch
Recipe TasteSweet

Ingredients
 

For the Gulab Jamun Dough

For the Filling

For the Sugar Syrup

For Clarifying Sugar Syrup

  • 50 ml Milk or 1 tbsp lemon juice

For Deep Frying

For Garnishing

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Instructions
 

Prepare the Dough

  • Grate the mawa. Add sieved all-purpose flour, cardamom powder, and salt. Mix baking soda with chilled water and incorporate into the mawa mixture. Gently combine using your fingertips to form a soft dough. Avoid kneading, as this can warm the mawa and affect its texture. Cover the dough with a damp muslin cloth and let it rest for 20 minutes.

Prepare the Filling

  • Divide the rested dough into equal portions. Shape each portion into a round ball. Gently flatten each ball, place a mixture of gulkand, pistachio halves, broiled saffron, and sugar candy in the center, then carefully reshape the ball, ensuring no cracks.

Fry the Gulab Jamuns

  • Heat ghee or oil in a deep pan over a medium-low flame. Carefully fry the gulab jamuns until they turn golden brown, ensuring to stir the oil/ghee frequently to maintain an even temperature. Do not stir the gulab jamuns themselves while frying.

Make the Sugar Syrup

  • In a separate saucepan, combine water and sugar. Stir continuously over medium heat until the sugar dissolves completely. Bring the mixture to a boil and continue to cook until it reaches a one-string consistency (a thin thread forms when you lift a spoon).

Clarify and Finish the Syrup

  • Remove from heat and add milk (or lemon juice) to clarify the syrup. This removes any impurities and helps prevent crystallization. Add rose water, cardamom powder, and broiled saffron to the syrup.

Soak and Serve

  • Gently add the warm, fried gulab jamuns to the warm sugar syrup. Allow them to soak for at least 10 minutes to absorb the syrup's flavor. Garnish with silver leaf (optional), slivered pistachios, slivered almonds, and broiled saffron before serving hot or warm.

Recipe Notes

Expert Tips for Perfect Shahi Gulkand Gulab Jamun

  • Use high-quality mawa for the best flavor and texture. Freshly made is ideal.
  • Don't overmix the dough. A slightly soft consistency is key to achieving tender gulab jamuns.
  • Fry the gulab jamuns on a low to medium-low flame to ensure they cook through evenly and don't burn.
  • Allow the gulab jamuns to soak in the syrup for at least 10 minutes, or even longer, to achieve optimal flavor and sweetness. Soaking for longer periods in a refrigerator increases flavor absorption.

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4.91 from 30 votes

Recipe Nutrition

Calories: 348kcalCarbohydrates: 68gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 5mgSodium: 87mgPotassium: 65mgFiber: 1gSugar: 59gVitamin A: 117IUVitamin C: 1mgCalcium: 159mgIron: 1mg

Chef Reetu Uday Kugaji
Chef Reetu Uday Kugaji
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