Name: Shahi Gulkand Gulab Jamun recipe by Chef (Mrs) Reetu Uday Kugaji at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 12
Ingredients: Haryali Mawa- 250 gm.; All-purpose flour- 50 gm.; Soda Bicarb- a pinch; Salt – a pinch; Green Cardamom Powder- 04 gm; Water Chillied- As required to mix; For covering the dough: Muslin cloth- ½ metre; For the filling / stuffing:; Gulkand- 50 gm.; Pistachio nuts blanched peeled and cut into halves- 25 no; Saffron strands broiled / lightly dry roasted – 02 gm.; Sugar candy small (Mishri)- 25 nos.; For the Sugar Syrup :; Sugar: 3 ½ cups; Water: 1 ï†¾ th cups; Rose water- 10 ml; Green Cardamom powder very fine- 05 gm; Saffron strands lightly broiled – 01 gm.; Muslin cloth for straining the sugar syrup- ½ metre; For clarifying sugar syrup: Milk OR Lemon juice- 05 ml.; For deep frying- Refined Oil / Pure ghee- as required; For Garnishing:; Silver leaf- 02 sheets (Optional); Pistachio nuts blanched peeled and slivered- 15 gm.; Almond blanched peeled and slivered- 10 gm.; Saffron strands broiled / lightly dry roasted – 01 gm.

ABOUT Shahi Gulkand Gulab Jamun RECIPE

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.

Ingredients Serving: 12

Haryali Mawa- 250 gm.
All-purpose flour- 50 gm.
Soda Bicarb- a pinch
Salt – a pinch
Green Cardamom Powder- 04 gm
Water Chillied- As required to mix
For covering the dough: Muslin cloth- ½ metre
For the filling / stuffing:
Gulkand- 50 gm.
Pistachio nuts blanched peeled and cut into halves- 25 no
Saffron strands broiled / lightly dry roasted – 02 gm.
Sugar candy small (Mishri)- 25 nos.
For the Sugar Syrup :
Sugar: 3 ½ cups
Water: 1 ï†¾ th cups
Rose water- 10 ml
Green Cardamom powder very fine- 05 gm
Saffron strands lightly broiled – 01 gm.
Muslin cloth for straining the sugar syrup- ½ metre
For clarifying sugar syrup: Milk OR Lemon juice- 05 ml.
For deep frying- Refined Oil / Pure ghee- as required
For Garnishing:
Silver leaf- 02 sheets (Optional)
Pistachio nuts blanched peeled and slivered- 15 gm.
Almond blanched peeled and slivered- 10 gm.
Saffron strands broiled / lightly dry roasted – 01 gm.

Instructions

Makes- 24 medium sized Shahi Gulkand Gulab Jamuns. Grate the mawa, add sieved all-purpose flour, cardamom powder & 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.

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