Makes: 18-20


4 tbsp. Gulkand or Rose Petal Jam

6 tbsp. Almond Powder

2 tbsp. Pistachio, chopped

3 cups Milk Powder

½ cup Plain Flour

½ tsp. Baking Powder

3 tbsp. Ghee

4 tbsp. Milk cream

Ghee for frying

Silver Leaf & Almond slices for garnish

For Sugar syrup:

2 cups Sugar

2 Cups water

2 tbsp. Rose Water

7-8 Green Cardamoms

4-5 Strands of Saffron


Mix Sugar with water in the pan and boil on medium high heat. Add whole cardamoms, saffron strands.

Once sugar melt completely slow the heat and simmer for 4-5 minutes. Add rose water and remove from heat. Pass through sieve and keep aside.

Mix rose petal jam with almond powder, chopped pistachios and make Small candy size balls.


Sieve flour with baking powder and combine with milk powder. Add 2 tbsp. Ghee and milk to make soft dough. Grease both the palm with remaining ghee and make lime size ball with dough, fill with rose petal jam balls and roll it to make it smooth. Repeat the process to finish the dough.

Heat the ghee or oil in the pan on medium low heat. Leave 3-4 gulab jamun at a time for frying. Gently toss to fry equally from all the sides with slotted spoon. Remove and dip in the prepared sugar syrup. Fry all the gulab jamun in the same manner and dip in the sugar syrup for 40-45 minutes


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