Iftar Items Cooking

Gulab Jamun


  • Khoya 300 gm
  • Cardamoms, peeled 5
  • Chenna (paneer/cottage cheese) 60 gm
  • Clarified butter (ghee) to deep fry
  • Flour 45 gm
  • Rosewater 2 drops
  • Saffron 1 gm
  • Soda bi-carb a pinch
  • Sugar 960 gm


  • Knead khoya and chenna gently together.
  • Dissolve soda bi-carb in 1 teaspoon water.
  • Add flour and soda to the khoya and chenna mixture.
  • Knead to a smooth, soft, dough-like consistency.
  • Make 24 balls and smoothen by rolling between your palms.
  • Boil sugar in 480 gm/2 cups water for 5-7 minutes till the syrup turns golden brown.
  • Pound saffron. Mix with cardamom seeds and rosewater concentrate to form the filling.
  • Flatten balls. Place a pinch of this filling in the centre, seal and roll into balls again.
  • In a kadhai (wok) heat ghee to medium heat.
  • Slide the balls, a few at a time, into the ghee then gently shake the pan till the balls rise to the surface.
  • Remove with slotted spoon and immediately immerse in syrup.
  • To Serve, remove the gulab jamuns to a serving bowl along with syrup and serve hot.
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