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Gulab Jamun with Saffron Syrup | Hariyali Khoya Gulab Jamun | Paniphal Flour Gulab Jamun |
Tarla Dalal
08 April, 2015
Table of Content
Gulab Jamun with Saffron Syrup | Hariyali Khoya Gulab Jamun | Paniphal Flour Gulab Jamun |
Gulab Jamun with Saffron Syrup is a royal Indian dessert that combines the richness of hariyali khoya (green-tinted mawa) with the aromatic sweetness of saffron-infused sugar syrup. This special variant, made using Paniphal (arrowroot) flour, offers a light and smooth texture that melts effortlessly in the mouth. Each golden sphere, soaked in fragrant syrup, delivers the perfect balance of sweetness, aroma, and indulgence — an exquisite treat for festive occasions or celebrations.
The base of this delightful dessert is made from crumbled gulab jamun mawa (hariyali khoya), which imparts a unique earthy color and rich flavor. The addition of plain flour (maida) and milk powder helps bind the dough, while arrowroot flour (paniphal atta) ensures a soft yet firm consistency. When kneaded into a smooth dough, it creates perfectly round jamuns that are light and uniform in texture. The touch of cardamom powder adds an enchanting aroma, elevating the traditional gulab jamun into something even more special.
The sugar syrup plays a vital role in the recipe, determining both the sweetness and the softness of the jamuns. Made from sugar, water, and a few strands of saffron, this syrup is simmered until it reaches one-string consistency, a classic marker of perfection in Indian mithai making. The saffron (kesar) lends a deep golden hue and a delicate fragrance that complements the richness of the khoya balls, making every bite fragrant and luxurious.
When it comes to frying, patience is key. The jamuns are gently deep-fried in ghee on a slow flame to ensure they cook evenly from within and develop a rich, golden-brown color. The slow frying process helps preserve the softness and prevents the jamuns from cracking or hardening. Once perfectly golden, they are immediately transferred to the warm saffron syrup, allowing them to soak and absorb all the sweetness while retaining their shape and texture.
After soaking for about an hour, the Gulab Jamuns with Saffron Syrup become incredibly moist and aromatic. Each bite bursts with the combined flavors of khoya, cardamom, saffron, and ghee, creating a dessert that feels festive, comforting, and truly indulgent. The saffron syrup not only enhances the taste but also gives the jamuns a glossy sheen that makes them visually irresistible.
Perfect to serve warm during festivals, special dinners, or as a sweet finish to any Indian meal, these Hariyali Khoya Gulab Jamuns stand out for their fusion of traditional taste and refined texture. The inclusion of arrowroot flour adds a distinct softness, making them lighter than conventional versions. Garnished with a few strands of saffron or chopped pistachios, they make a royal dessert fit for every celebration — a timeless symbol of Indian hospitality and sweetness.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
45 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
60 Mins
Makes
30 gulab jamuns
Ingredients
For The Gulab Jamuns
2 cups crumbled gulab jamun mawa (hariyali khoya)
1/4 cup plain flour (maida)
3 tbsp milk powder
3 tbsp arrowroot (paniphal) flour
1/4 tsp cardamom (elaichi) powder
For The Sugar Syrup
3 cups sugar
a few saffron (kesar) strands
Other Ingredients
ghee for deep-frying
Method
For the sugar syrup
- Combine the sugar and 1 ½ cups of water in a deep pan and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
- Simmer on a medium flame for 4 to 5 minutes or till the syrup is of one string consistency.
- Remove any impurities which float on top of the syrup using a slotted spoon.
- Add the saffron and keep the syrup warm.
For the gulab jamuns
- Combine all the ingredients in a deep bowl and knead very well into a very smooth dough.
- Divide this mixture into 30 equal portions and roll each into round balls, there should have no cracks on the surface as otherwise the gulab jamuns will crack while deep-frying.
How to proceed
- Heat the ghee in a non-stick kadhai and deep-fry a few jamuns on a slow flame till they turn golden brown in colour from all the sides.
- Drain and immerse in the warm sugar syrup. Soak for 1 hour.
- Serve the gulab jamuns warm.
Handy tip
- Hariali mava is a special kind of mava used to make gulab jamuns.
Gulab Jamun with Saffron Syrup | Hariyali Khoya Gulab Jamun | Paniphal Flour Gulab Jamun | Video by Tarla Dalal
Gulab Jamun recipe with step by step photos
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See below image of list of ingredients for Gulab Jamun.
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To make sugar syrup for gulab jamun recipe | gulab jamun with khoya | Indian mithai | how to make gulab jamun | In a deep non stick pan, add 3 cups sugar/
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Add 1 ½ cups of water.
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Mix well and cook on medium flame for 8 to 10 minutes, while stirring occasionally.
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Simmer on medium flame for 4 to 5 minutes.
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Till you get sticky consistency.
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Add a few saffron (kesar) strands.
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Add 1/4 tsp cardamom (elaichi) powder.
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Mix well. Keep the sugar syrup warm.
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In a big thali, add 2 cups crumbled gulab jamun mawa (hariyali khoya). To make gulab jamun haryali mawa gives the best results.
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Add 3 tbsp. arrowroot (paniphal) flour. Arrowroot flour gives binding to the dough
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Add 3 tbsp. milk powder.
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Add 1/4 cup plain flour (maida).
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Combine all the ingredients and knead well into a smooth dough.
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Divide the dough into 30 equal portions..
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Cover each ball with damp muslin cloth. So that the dough doesn’t dry.
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Roll into round crack free balls.
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To make gulab jamun, Heat the ghee, in a deep kadhai. Make sure its not too hot other wise gulab jamun wont cook properly from inside.
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Deep fry the gulab jamun till it becomes evenly golden brown. Keep stirring while deep frying the gulab jamun or else it wont get even colour.
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Drain well and immediately immerse in the warm sugar syrup. Make sure the sugar syrup is not too hot and thick other wise the gulab jamun wont soak the syrup properly.
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Soak the gulab jamuns in the sugar syrup for at least 1 hour.
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Gulab jamun recipe | gulab jamun with khoya | Indian mithai | how to make gulab jamun. Serve the gulab jamuns warm.
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Store refrigerated in an air-tight container for up to 3 days.
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Keep stirring the sugar syrup continuously and ensure you do not miss the sticky consistency.
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While making the gulab jamun balls ensure that there are no cracks on the surface as otherwise the gulab jamuns will crack while deep-frying.
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As you deep-fry keep adding the fried jamuns in sugar syrup.
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You can store them refrigerated in an air-tight container with the sugar syrup. They stay fresh for up to 3 days.
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Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per gulab jamun
| Energy | 125 cal |
| Protein | 2.3 g |
| Carbohydrates | 22.6 g |
| Fiber | 0 g |
| Fat | 2.8 g |
| Cholesterol | 0 mg |
| Sodium | 0.1 mg |
Click here to view Calories for Gulab Jamun
The Nutrient info is complete
Shouter TV
June 5, 2020, 5:24 p.m.
Very nice article. Great method to make a very tasty gulab jamun.
Tarla Dalal
June 5, 2020, 5:24 p.m.
Thanks for your feedback.
Anamika Bhattacharjee
April 11, 2020, 3:32 p.m.
Very Nice information. I am using this for my Project Work
Tarla Dalal
April 11, 2020, 3:32 p.m.
Great!!
Mohan rathod
March 6, 2016, 3:16 a.m.
Good information for diet.
Gandhi Dhwani
Dec. 27, 2015, 5:23 p.m.
I love gulab jamums. I thought it is very difficult to make, but when i tried this recipe it is so easy to follow and the result is also awesome. The taste and appearance both is so much like we get in the shops. The perfect sweetness and they are so so soft. Wonderful recipe.
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