Chef Suresh Khanna talks about his favorite recipe Kesari Stuffed Zauq-e-Shahi Recipe in an exclusive interview with Bachelor Recipe.

Kesari Stuffed Zauq-E-Shahi

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Servings: 4 people
Calories: 943kcal


For Rabri

  • 2 ltr Full cream
  • 400 gms Condensed milk
  • 6 Saffron
  • 5 Cardamom crushed
  • Pistachios for garnishing

For Gujab Jamun

  • 250 gms Khoya (mawa)
  • 3 tbsp All purpose flour
  • 1 tbsp Semolina roasted
  • 1/4 tsp Baking powder
  • Pistachios for garnishing
  • 2 ltr Oil or ghee for deep fry

For sugar syrup

  • 3 cups Sugar
  • 1 1/2 ltr Water
  • Cardamom powder to taste


  • Pour milk in a large sauce pan. Bring to a boil simmer
  • When the milk has reduced to 1/2 it's original quantity, add condensed milk stir and mix well. Scrape the sides of the sauces pan from time to time.
  • When milk has reduced to 1/4 of its original quantity add saffron
  • Add cardamom powder mix and simmer for a couple of mins. 
  • Remove from the flame. Serve to hot & cold.

How to make Gujab Jamun

  • In a plate take khoya, all-purpose flour, roasted semolina, baking powder.
  •  Mix everything together and knead the mixture into a smooth, soft dough.
  • Divide the dough into equal parts. 
  • Flatten out the small part of the dough, stuff pistachios. Roll each part between your palms to make smooth crack free balls.
  • Heat oil. Keep flame to medium.              
  • When the oil is medium hot add a tiny ball of the dough into the oil. 
  • Add the first batch of gulab jamuns. Please note that your gulab jamun should be submerged in oil or ghee.
  • Take out the gulab jamun balls from oil and transfer them into the warm sugar syrup.
  • let them soak in the sugar syrup for a minimum 6 hours, even better overnight.

For sugar syrup

  • Take a sauce pan add water and sugar
  • Stir gently until sugar dissolves. Let the sugar syrup boil for 10 minutes.
  • After 10 min take a drop of the sugar syrup in a bowl, when it is cool enough to handle, 
  • Touch the drop with your thumb, touch your first finger to your thumb. If it feels sticky, your sugar syrup is ready. 
  • Add crushed green cardamom. Stir. Remove from flame.


Stir very gently the oil and do not touch the gulab jamun. If the rest gulab jamun doesn't break while frying then you know your gulab jamun is good to go. but if the gulab jamun breaks, then add 1 tbsp refind flour and try again.