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Warm Praline Filled Gulab Jamuns With Orange & Lemon Sauce

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“This is from the Food column titled "Delicious Desserts" by Anjali Vellody, Weekend magazine for the week of Jan 16-23'04. Enjoy this delicious treat that's dipped in beautitude!”
1hr 20mins

Ingredients Nutrition

  • For the syrup
  • 1 kg sugar
  • 1 liter water
  • For the gulab jamuns
  • 250 g dried powdered milk, made with dano (known as "khoya") or 250 g nido powdered milk (known as "khoya")
  • 100 g cottage cheese (known as "Paneer")
  • 60 g flour
  • 1 pinch baking soda
  • ghee, for frying
  • For the Orange and Lemon sauce
  • 2 egg yolks
  • 6 tablespoons sugar
  • 2 egg whites
  • 2 oranges, washed, peeled and chopped
  • 1 lemon, juice of
  • 1 tablespoonlemon, rind , thinly sliced
  • 1 tablespoon orange rind, thinly sliced
  • 250 -290 ml whipping cream
  • For toffee glass
  • sugar, as needed
  • oil, as needed


  1. Prepare the syrup by mixing water and sugar in a saucepan.
  2. Bring this to a boil.
  3. Stir and cook this mixture until the syrup is thick.
  4. Remove from heat.
  5. Keep aside.
  6. To make the gulab jamuns, mix all the ingredients mentioned under"For gulab jamuns" in a bowl.
  7. Divide this mixture into 12 even-sized balls.
  8. Make a depression in each ball.
  9. Fill it with a teaspoons of praline.
  10. Close and shape into balls once more.
  11. Deep fry the balls in ghee till golden brown in colour.
  12. Transfer to the hot syrup.
  13. Now make the orange and lemon sauce.
  14. For this, whisk the egg yolks with the sugar until the mixture is nice and creamy.
  15. Take another bowl and in this, whisk the egg whites, one at a time, until stiff.
  16. Fold the egg whites into the egg yolk mixture.
  17. Mix in the chopped oranges.
  18. Add the orange and lemon peel and the lemon juice.
  19. Whip the cream.
  20. Gently, add it to the mixture and mix well.
  21. Chill this prepared orange and lemon sauce.
  22. Now, you have to make the toffee glass{sounds wonderful, doesn't it?.
  23. }.
  24. To make it, spread a sheet of aluminium foil on a flat oven tray.
  25. Brush it lightly with oil.
  26. Sprinkle sugar evenly all over the foil.
  27. Place it under a hot grill for 2 minutes.
  28. Keep an eye on it to make sure that the sugar does not burn.
  29. The moment you see the sugar has melted and is golden in colour, remove it from the oven.
  30. Keep it aside and allow to cool.
  31. Break into pcs.
  32. and use it to decorate.
  33. To serve, pour spoonfuls of the chilled orange and lemon sauce into individual dessert plates.
  34. Heat gulab jamuns in the syrup.
  35. Remove the gulab jamuns from the syrup with a slotted spoon.
  36. Place on a dessert plate.
  37. Decorate with the toffee glass and fresh mint leaves.
  38. Serve in style and with a sweet smile!
  39. Enjoy!
  40. Bon Appetit!

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