Shahi Gulkand Gulab Jamun

Shahi Gulkand Gulab Jamun - Plattershare - Recipes, food stories and food lovers
Traditional gulab jamun recipe with a twist. So shall we twist???
Deep fried sweet dumplings filled with the refreshing gulkand, pistachio nuts, broiled saffron and sugar candy, stewed in flavoured sugar syrup.
3.90 from 154 votes
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Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Indian
Recipe Taste: Sweet
Calories 348 kcal
Servings 12


  • 250 gm Mawa Haryali Mawa
  • 50 gm All purpose flour
  • 1 pinch Soda Bicarbonate
  • 1 pinch Salt
  • 4 gm cardamom powder
  • Water Chilled- As required to mix

For covering the dough

  • ½ metre Muslin cloth

For the filling / stuffing

  • 50 gm Gulkand
  • 25 Pistachios blanched, peeled and cut into halves
  • 2 gm Saffron strands broiled / lightly dry roasted
  • 25 Sugar candy small (Mishri)

For the Sugar Syrup

  • 3 ½ cup Sugar
  • 1 ¾ cup Water
  • 10 ml Rose water
  • 5 hm cardamom powder very fine
  • 1 gm Saffron strands lightly broiled
  • 1/2 metre Muslin cloth for straining the sugar syrup

For clarifying sugar syrup

  • 50 ml Milk OR Lemon juice

For deep frying

For Garnishing

  • 2 sheets Silver leaf Optional
  • 15 gm Pistachio nuts blanched, peeled and slivered
  • 10 gm Almonds blanched, peeled and slivered
  • gm Saffron strands broiled / lightly dry roasted


  • Grate the mawa, add sieved all-purpose flour, cardamom powder and a pinch of salt. Mix soda bicarb with chilled water. Mix into the mawa mixture.
  • With the help of your fingertips, prepare a dough. DO NOT KNEAD, as the friction will cause the mawa to to become warm and loose its actual texture.
  • Keep the dough covered with a moist muslin cloth for 20 minutes. Divide into equal portions.
  • Shape into round balls, press them, place the gulkand, pistachio nut halves, broiled saffron and sugar candy in the centre and carefully reshape to ensure that there are no cracks in the balls.
  • Deep fry on a slow flame in hot oil / ghee till golden brown. While frying the gulab jamuns, keep stirring the oil / ghee not the gulab jamuns.
  • Prepare sugar syrup of one string consistency by taking water, adding the sugar continuously stirring to make sure that the sugar is dissolved.
  • Now switch on the flame, let it boil and reach to one string consistency. Clarify it milk OR lemon juice.
  • Add warm gulab jamun to warm sugar syrup. Soak gulab jamun at least 10 minutes before serving so that it can absorb the sugar syrup.
  • Just before service apply silver sheet (Optional), garnish with slivered pistachio nuts, slivered almonds and broiled / lightly dry roasted saffron strands.
  • Serve hot or warm, as desired.

Recipe Notes

Chef Tips:
  • The reason for putting salt in the mawa mixture is, that salt has the tendency to enhance and bring out the sweetness in the gulab jamuns / sweets prepared.
  • Haryali mawa is a special kind of mawa used especially for making gulab jamuns.
  • Make sure the oil / ghee is not too hot while you deep fry them, as they will only obtain the colour and remain uncooked from inside.
  • Do not soak gulab jamun more than 10 minutes before serving, as they tend to become soggy and loses its original texture and shape.
  • Ratio of sugar to water may be varied from 2:1 i.e. two parts of sugar to one part of water to 1:1 One part of sugar to one part of water. 3 ½ cups of sugar to 3 ½ cups of water.
  • You may add Kewra water to the sugar syrup to enhance the aroma and flavor.
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3.90 from 154 votes

Recipe Nutrition

Calories: 348kcal | Carbohydrates: 68g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 87mg | Potassium: 65mg | Fiber: 1g | Sugar: 59g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg

Chef Reetu Uday Kugaji
Chef Reetu Uday Kugaji

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