Gulab Jamun

Takes 60 minutes | Serves 19 |

Ingredients

85 g Khoya or Milk Powder
45 ml Whole Milk
30 g All-purpose flour
0.5 tsp Baking powder
0.25 tsp Cardamom powder
1 tbsp Ghee for dough
200 g Granulated Sugar
295 ml Water
2 pods Green Cardamom pods
1 pinch Saffron
1 tsp Rose Water
1 tsp Lime juice
some Ghee or Oil for frying
1 tbsp Almonds or Pistachios for garnish

Steps

Making the dough with Khoya

• In a large bowl, grate or crumble the khoya. Add all-purpose flour, baking powder, and cardamom powder to it and mix well.
• Now add ghee and mix again. Gradually add milk until the dough starts to form. Cover with a damp cloth and let rest for 30 minutes.

Making sugar syrup

• Combine sugar, water, cardamom pods, and saffron in a bowl. Bring to a boil, then simmer for 7 minutes.
• Add lemon juice and rose water, preventing crystal formation. Keep warm for later use.

Forming and frying Gulab Jamun balls

• Grease your palms with ghee and knead the dough once more. Form smooth, crack-free balls.
• Heat ghee or oil to about 160°C and fry the balls until golden brown. Then add to the warm syrup.

Soaking

• Soak the fried balls in syrup for at least 30 minutes. Soaking for up to 2-3 hours is recommended.

Serving

• Serve warm or at room temperature, optionally garnished with slivered pistachios.