Recipe: Have you ever tried Gulabjamun Shrikhand, make it by following this easy recipe!


PC: Piping Pot Curry

Gulab Jamun with Shrikhand is a fusion of two popular Indian sweets. It is wonderful and today we have brought its recipe for you.


For Gulab Jamun:

Gulab jamun mix (easily available in stores)

Water or milk (as per package instructions)

Ghee or oil for frying

For Shrikhand:

2 cups thick curd (strained to remove excess water)

1/2 cup powdered sugar (adjust to taste)

saffron threads,

cardamom powder soaked in hot milk

Chopped nuts (such as pistachios and almonds) for garnishing.


For Gulab Jamun:

Follow the directions on the gulab jamun mix package for kneading the dough. Usually, you will need to mix the mixture with water or milk to make a smooth dough. Leave it like this for a few minutes.

Divide the dough into small portions and shape them into smooth balls without any cracks.

Heat ghee or oil in a pan on medium heat. Once the ghee is hot, lower the flame and gently add the gulab jamun balls.

Fry the balls, turning them in between, till they turn golden brown in color and are cooked evenly. Remove them from the oil and take them out on a paper towel.

Prepare sugar syrup by dissolving sugar in water on medium heat. Let it boil till it reaches a slightly sticky consistency. Add cardamom powder and saffron threads.

Add the fried Gulab Jamun balls to the hot sugar syrup. Let them soak for a few hours, during which time they will absorb the syrup and become soft and delicious.

For Shrikhand:

Take out the strained curd in a bowl. Add powdered sugar and mix well until smooth and creamy.

Add saffron threads and cardamom powder soaked in warm milk to the curd mixture. mix until well blended.

Keep the Shrikhand in the fridge for a few hours for the flavors to meld.


Serve soft and syrupy gulab jamuns with a bowl of creamy shrikhand. Garnish the shrikhand with chopped nuts for added texture and flavor. This combination of hot Gulab Jamun and cold Shrikhand will give you an amazing taste.