Home » FoodFood » Sanjeev Kapoor Kitchen » Gulab-e-Gulkand


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This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time :16-20 minutes

Cooking time : 11-15 minutes

Servings : 4


Main Ingredients

Candied rose petals (gulkand), Hariyali khoya





Level Of Cooking



  • Candied rose petals (gulkand)
    6 tablespoons
  • Hariyali khoya
    125 grams
  • Chhena/Malai paneer
    60 grams
  • Refined flour
    3 1/2 tablespoons
  • Ghee
    for deep-frying
  • Sugar
    1 1/2 cups
  • Milk
    1 teaspoon
  • A few saffron strands
  • Rose water
    1 tablespoon
  • Rose petals for serving


Step 1

Take khoya in a bowl. Add chhena/malai paneer and refined flour and mix well.

Step 2

Heat sufficient ghee in a kadai.

Step 3

Boil together sugar and 1½ cups water, stirring till the sugar dissolves. Add milk and when the scum rises to the top, remove it.

Step 4

Divide the khoya-paneer mixture into equal portions, stuff each portion with gulkand and shape into smooth balls.

Step 5

Add saffron to the sugar syrup and mix well. Add rose water, mix well and keep it warm.

Step 6

Deep-fry the stuffed balls in hot ghee till golden. Dip them in the sugar syrup and let them soak for 15 minutes.

Step 7

Serve warm on rose petals.

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