The Saffron Elaichi Gulab Jamun

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Gulab Jamun

Saffron Elaichi Gulab Jamun 

by Rita Jamshed Kapadia

The Gulab Jamun is one of the most popular indian sweet, served at restaurants in the states.”Gulab” means “Rose” and “Jamun” means a “Drop”. Translated these are literally “Drops of Rose”. In this recipe the flavor is real kesar (saffron) *and elaichi (cardamom) * so I call these “Drops of Saffron”

The Saffron Elaichi flavor tastes so good with the sugary jamun syrup that you do not need to add any other flavor to it.

1 cup Milk Powder
1/4 cup Maida
1/4 tsp Baking Powder
3 tbsp Unsalted Butter
3 – 7 (to your taste) strands of Saffron soaked in hot water for 15 minutes

Milk as needed for dough

1/2 tsp Elaichi (Cardamon)
Oil or Ghee to fry

Deep pan for frying

For Sugar Syrup
1 cup Sugar
1 cup Water

To make sugar syrup, boil sugar and water together for around 10 minutes.

Mix well the milk powder, maida, baking powder and butter. Knead to a smooth dough. Add a few drops of milk if required. Let this dough rest for about 15 minutes. Make small balls making sure that there are no cracks. If you see cracks, knead a bit more.

Fry in deep hot oil/ghee till golden brown on a low flame. Once all the gulab jamuns are fried, transfer them to the sugar syrup. Let the jamuns sit in the syrup for around 4-5 hours.

Enjoy these yummy Saffron Elaichi Gulab Jamuns as is or topped with vanilla icecream !!!

The longer you soak these gulab jamuns the better they get.

Store in refrigerator for a week.

* Spices can be bought at your local Indian grocery store or on Amazon.

Books available on Amazon Manna of the 21st Century: Parsi Cuisine Paperback Hardcover Indian Parsi Kitchen Celebrations: Celebrating Zoroastrian Festivals and Traditions Dhansak: Parsi Cuisine


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