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MAIGALGANJGULAB JAMUNOrder now

The making

Milk, ghee, chashni.

A simple recipe, done right. Years of experience behind every batch — and nothing about it is quick.

  1. 01

    Khoya

    Milk, reduced slowly

    It starts with khoya. Milk goes on a low flame and gets stirred, and stirred, until most of the water is gone and what's left is soft and rich.

  2. 02

    Dough

    Kneaded gently, rolled smooth

    A little flour and paneer go in, then it's kneaded soft and rolled into small balls. They have to be smooth. Any crack will split open in the hot oil.

  3. 03

    Slow fry

    Ghee and oil, low heat

    They fry slow on low heat in ghee and sunflower oil, so the middle cooks before the outside turns deep mahogany. Rush it and you get a brown shell around raw dough.

  4. 04

    Syrup

    Cardamom and rose

    The chashni is sugar and water with green cardamom and a little rose water (that's the 'gulab'). Kept thin and warm, so the jamun can soak it all up.

  5. 05

    Soak

    Patience, then kesar

    Then they sit in the syrup until they swell up, go soft all the way through and turn glossy. A hint of kesar goes in at the very end — that's the finish.

We only make what the day's orders need.

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