How to Make Kesar Gulab Jamun – A Royal Indian Dessert
Kesar Gulab Jamun is a rich, melt-in-the-mouth Indian sweet delicacy infused with the exotic flavors of saffron (kesar) and rose. Perfect for festivals, celebrations, or a cozy family dinner, this dessert brings warmth, fragrance,indulgenceence to the table. Here’s a detailed recipe to make Kesar Gulab Jamun at home.
Ingredients
For the Jamuns:
1 cup khoya (mawa), grated
1/4 cup paneer, grated
2 tbsp all-purpose flour (maida)
1/8 tsp baking soda
2–3 tbsp milk (as needed to knead)
A pinch of saffron strands (kesar), soaked in warm milk
Ghee or oil for deep frying
For the Sugar Syrup:
1.5 cups sugar
1.5 cups water
4–5 cardamom pods, crushed
A few saffron strands
1 tbsp rose water
A few dried rose petals (optional)
Instructions
Step 1: Prepare the Sugar Syrup
- In a saucepan, combine sugar and water.
- Heat on medium flame, stirring until the sugar dissolves completely.
- Add cardamom, saffron strands, and rose water.
- Let the syrup simmer for 8–10 minutes. It should be slightly sticky, not too thick.
- Turn off the heat and set aside, keeping it warm.
Step 2: Make the Dough
- In a mixing bowl, combine khoya, paneer, flour, baking soda, and soaked saffron milk.
- Gently mix and knead into a soft, smooth dough. Don’t over-knead.
- Cover and rest the dough for 10 minutes.
Step 3: Shape the Jamuns
- Grease your palms and divide the dough into small equal portions.
- Roll them into smooth, crack-free balls. Avoid pressing too hard.
Step 4: Fry the Jamuns
- Heat ghee or oil in a deep pan on medium-low flame.
- Fry the balls in batches, gently stirring to ensure even browning.
- Once golden brown, remove and drain on paper towels.
Step 5: Soak in Sugar Syrup
- Add the warm fried jamuns directly into the warm sugar syrup.
- Let them soak for at least 1–2 hours to absorb the flavors.
Serving Suggestions
Serve Kesar Gulab Jamun warm or chilled, garnished with chopped pistachios, saffron strands, or dried rose petals. It pairs beautifully with vanilla ice cream for a fusion twist.
Tips for Perfect Gulab Jamuns
Use fresh, soft khoya and paneer for the best texture.
The oil/ghee should be moderately hot; too hot and the jamuns will burn outside but remain raw inside.
Don’t overcrowd the pan while frying.
Always keep the sugar syrup warm—not boiling—when adding the fried jamuns.
Kesar Gulab Jamun is more than just a sweet—it’s an experience. The rich texture, subtle floral notes, and gentle sweetness make it a truly royal treat. Try it once, and it’s sure to become a festive favorite!
Would you like a simpler version using ready-made mix too?
Read also : How to make pizza
