November 6, 2017

Shahi Gulab Jamun

Recipe by Naiya Sheth: After super delicious and all-time favourite recipe of Gulab Jamun it's time to make richer and healthier Shahi Gulab Jamun. As the name indicates it contains lots of dry fruits. It's my way to give dry fruits to kids with there favourite sweet.


Preparation time - 20 minutes
Cooking time - 35 to 40 minutes
Makes - 30 to 35 jamuns (approx.)

Ingredients to make Gulab Jamun:

For Gulab Jamun:


250 grammes grated khoya - mava
4 to 5 tablespoon refined flour
1/4 teaspoon cardamom powder
1 tablespoon finely chopped roasted cashews
1 tablespoon finely chopped almonds
1 tablespoon roasted pistachio
Oil for frying



For sugar syrup:


3 cups sugar
2 cups water 
1/4 teaspoon cardamom powder
A few strands of saffron
A pinch citric acid (limbu na fool)
       or 
1/2 teaspoon milk



For garnishing:


Sliced almonds
Sliced pistachio


Method to make Gulab Jamun:

For Sugar Syrup:

  • In a pan add sugar and water. Let it boil. 
  • After it reaches boiling temperature slow the flame and add milk or citric acid to it. Remove impurities from the top of the boiling syrup by using a slotted spoon. 
  • Add cardamom powder and saffron.
  • The syrup is ready. 


For Gulab Jamun:

  • In a big dish mix khoya and refined flour. Knead firm dough from it. Don't use water.
  • Divide into equal portion, fill the mixture of almond, pistachio, cardamom and cashew nuts at the centre of them and make round or oval shaped jamun from it. Make sure there should not be any crack in the surface of balls. 
  • Heat oil in a pan at slow flame. Dip fry jamun in it till golden brown in colour at a very slow flame.

  • When ready soak into the warm sugar syrup. 
  • Soak for minimum 30 minutes.
  • At the time of serving remove excess syrup and garnish with sliced almond and pistachio.
  • Serve warm Gulab Jamun with or after the meal.

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