Jujubes are made out of sugar, water, lemon, gelatin and flavourings.Its poured into a greased container. Once set its cut into cubes and then rolled in sugar a few times and stored in a dry air tight container.

My grandmother always made these as part of her Christmas platter or kuswar, and it wasn’t until this year that I ventured out to make it myself.

While these are widely available commercially, I liked to customize the flavours. This year I made Mango & Cocopandan.


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  • 50 gms powdered Gelatin
  • 200 ml hot Water


  • 400 gms Sugar
  • 200 ml Water
  • Juice of 1/2 Lemon
  • 1 -2 drops essence & color of your choice


  • Dissolve the gelatine in the hot water and leave to bloom for 10 mins
  • Add the sugar, water and lemon juice in a pot and boil till dissolved and thickened
  • Add the essence & color
  • Add the bloomed gelatin
  • Pour this into a greased tin – my tins is 7 x 7 inches
  • Strain your liquid before pouring if required
  • Leave at room temp for 8 hrs to overnight
  • Run a knife around the edges
  • Cut these into little cubes and lay them on a tray lines with wax or parchment paper
  • Allow this to air dry for an hour or so
  • Cover this in granulated sugar
  • Repeat the process if the jujube is still damp
  • Store in an airtight container