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allrecipe4u | Gourmet Recipe Card
Source: allrecipe4u

Shahi Gulab Jamun in Rose & Saffron Syrup

Recipe by Priya Sharma • Cuisine: Indian

Soft, melt-in-your-mouth fried milk dumplings steeped in a warm rose, green cardamom, and Kashmiri saffron sugar syrup.

Shahi Gulab Jamun in Rose & Saffron Syrup
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
Yield
6 Servings

Ingredients

  • 200 grams Mawa / Khoya (Soft, grated without lumps)
  • 50 grams Chenna (Fresh paneer) (Crumbled and mashed fine)
  • 3 tablespoons All-purpose flour (Maida) (For binding)
  • 0.25 teaspoon Baking powder (Even rise)
  • 2 cups Sugar (For syrup)
  • 2 cups Water (For syrup)
  • 5 pods Green cardamom pods (Crushed lightly)
  • 1 teaspoon Saffron threads & Rose water (Royal infusion)
  • 2 cups Desi Ghee or neutral oil (For slow deep frying)

Instructions

1
Craft the Dough
In a wide plate, knead grated mawa and mashed chenna with the heel of your palm for 5 minutes until completely smooth and oil-free. Sift in maida and baking powder. Bring together into a soft, crack-free dough without over-kneading.
* Tip: A smooth dough prevents the jamuns from cracking in hot oil.
2
Roll Crack-Free Spheres
Divide dough into 18-20 equal small portions. Roll each portion gently between your palms into glossy, perfectly smooth crack-free balls. Keep them covered with a damp cloth.
* Tip: Any surface crack will expand and break open during frying.
3
Brew the Saffron Rose Syrup
In a saucepan, boil 2 cups sugar with 2 cups water, crushed cardamom pods, and saffron strands for 6-8 minutes until a sticky, half-string syrup forms. Turn off heat and stir in rose water. Keep warm.
* Tip: Do not cook syrup to a hard string, or the jamuns won't absorb it.
4
Gentle Deep Frying
Heat ghee in a deep kadai on low flame. The ghee should be just warm, not hot. Slide in the dough balls. As they warm up, they will float to the surface. Continuously swirl the ghee gently around them with a slotted spoon without touching the delicate jamuns until they turn deep mahogany gold all around.
* Tip: Continuous swirling ensures 360-degree even coloring.
5
Soak and Plump
Drain fried jamuns and let them cool for 1 minute. Directly transfer them into the warm sugar syrup. Let them steep undisturbed for at least 2 hours to expand and absorb the syrup. Serve warm or at room temperature.
* Tip: Warm jamuns soaked in warm syrup yield the softest centers.
Chef's Secret Tip: Fry the dumplings on very low, consistent heat. If the oil is too hot, the exterior will brown rapidly while leaving the center raw and dense.
Calories: 290 kcal
Protein: 5g
Carbs: 42g
Fats: 12g
Fiber: 1g
Find more delicious tested recipes at allrecipe4u • Printed on 2026-11-02