Gulab Jamun
Ingredients
- 1 Cup Khoya (evaporated milk solids)
- 1/2 Cup Grated paneer
- 1.5 Tbsps Sooji (semolina)
- 2 Tbsps Maida (all purpose flour)
- 1/2 Tsp Baking powder
- 1/4 Tsp Cardamom powder
- 1 Tbsp Milk
- 1 Cup Water
- 1.5 Cups Sugar
- 2 Pcs Cardamom pods
- 1 Tsp Rose water
- 1 Tsp Lime juice
- Ghee to fry gulab jamuns
- Pistachios and saffron strands to fill in gulab jamuns
- Rose petals, edible silver leaves, chopped pistachios To garnish
Instructions
- Mash 1 cup khoya (evaporated milk solids) and ensure there are no lumps. Add 1/2 cup grated paneer (cottage cheese), 2 tbsp suji (semolina), 3 tbsp all purpose flour, 1/2 tsp baking powder, 1/4 tsp cardamom powder.
- Mix and mash them all together and add 1 tbsp milk to get it together in a dough. Do not knead the dough. Cover and keep aside for 30 mins.
- Make small balls in between palms from the dough. Press on the centre and add a tiny piece of chopped pistachio, a strand of saffron and tiny bit of crushed cardamom. Seal and form the ball again. (This tip is to avoid lump formation in gulab jamuns while they get fried). Keep them covered with a cloth.
- In a pan heat 1 cup water and 1 and 1/2 cup sugar. Add 2 cardamom pods and a couple saffron strands. Let it simmer until the sugar is dissolved and the syrup looks shiny. Switch off the flame and add 1 tsp rose water and 1 tsp lime juice (this is to avoid crystallising the sugar).
- Heat ghee in a wok on medium low flame and fry the gulab jamuns. Stir the ghee continuously for uniform frying but do not touch the jamuns. Drain them on a kitchen towel and then dip them in the sugar syrup for at least 2 hours.Garnish with rose petals, silver leaf, chopped pistachios.Enjoy!