Shahi Gulkand Gulab Jamun | How to make Shahi Gulkand Gulab Jamun

By Chef (Mrs) Reetu Uday Kugaji  |  13th Nov 2015  |  
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  • Shahi Gulkand Gulab Jamun, How to make Shahi Gulkand Gulab Jamun
Shahi Gulkand Gulab Jamunby Chef (Mrs) Reetu Uday Kugaji
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Video for key ingredients

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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.

Shahi Gulkand Gulab Jamun is delicious and authentic dish. Shahi Gulkand Gulab Jamun by Chef (Mrs) Reetu Uday Kugaji is a great option when you want something interesting to eat at home. Restaurant style Shahi Gulkand Gulab Jamun is liked by most people . The preparation time of this recipe is few minutes and it takes 15 minutes to cook it properly. Shahi Gulkand Gulab Jamun is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Shahi Gulkand Gulab Jamun. Shahi Gulkand Gulab Jamun is an amazing dish which is perfectly appropriate for any occasion. Shahi Gulkand Gulab Jamun is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Shahi Gulkand Gulab Jamun at your home.

Shahi Gulkand Gulab Jamun

Ingredients to make Shahi Gulkand Gulab Jamun

  • 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  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.

How to make Shahi Gulkand Gulab Jamun

  1. 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.
  2. 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.
  3. Keep the dough covered with a moist muslin cloth for 20 minutes. Divide into equal portions.
  4. 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.
  5. 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.
  6. 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.
  7. Clarify it milk OR lemon juice.
  8. 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.
  9. 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.

My Tip:

Chef Tips:01.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. 02.Haryali mawa is a special kind of mawa used especially for making gulab jamuns. 03.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. 04. Do not soak gulab jamun more than 10 minutes before serving, as they tend to become soggy and loses its original texture and shape. 05.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. 06.You may add Kewra water to the sugar syrup to enhance the aroma and flavor.

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