How to make Gulab-E-Gulkand - Cook Smart -

These luscious gulab jamuns are stuffed with gulkand

Sanjeev Kapoor

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

Main Ingredients : Candied rose petals (gulkand), Hariyali khoya

Cuisine : Indian

Course : Mithais

You can also find more Mithais recipes like Almond Phirni Pista Surprise Strawberry Shahi Tukda MANGO BURFI

Gulab-E-Gulkand - Cook Smart

Gulab-E-Gulkand - Cook Smart Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Gulab-E-Gulkand - Cook Smart Recipe

  • Candied rose petals (gulkand) 6 tablespoons

  • Hariyali khoya 125 grams

  • Malai paneer/chhena 60 grams

  • Refined flour 3 1/2 tablespoons

  • Ghee for deep-frying

  • Sugar 1 1/2 cups

  • Milk 1 teaspoon

  • Saffron strands a few

  • Rose water 1 tablespoon

  • Rose petals to serve


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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.