Gulab Jamoon

Ø INGREDIENTS:

·        500 Gms. khoya

·        125 Gms. plain flour

·        1/4 tsp. baking soda

·        1/4 cup milk 

·        1/4 tsp. cardamom powder

·        1 pinch saffron strands

·        250 Gms. sugar

·        Ghee to deep fry

Ø METHOD:

·        Crumble the khoya. Sieve in the flour and soda together. 

·        Mix in the cardamom powder and crushed saffron. 

·        Mix well to form soft dough.

·        Use as much milk as required for kneading. 

·        Make balls of even size. Makes about 25-30. 

·        Heat the ghee very well.

·        Take off fire and cool a little. Let in some of the Jamoon. 

·        When they rise up put back on fire and fry till medium brown. 

·        Remove from ghee and put in the syrup.

·        Soak for 10 minutes. Drain and transfer to a glass bowl. 

·        Repeat for all the balls. When done pour the remaining syrup over the jamoons. 

·        Microwave lightly or warn over boiling water before serving. 

     To make the syrup:

·        Take the sugar in a heavy pan and add water to just cover the sugar. 

·        Boil and add a tbsp. of milk to separate the dirt. Strain and boil again. 

·        The syrup is done when, while dropping from a spoon it falls in a thin single thread. 

Serves: 25-30 helpings

Time required: 1 hr.

     Shelf life: 2-3 days, (1 week refrigerated)

Posted in: Sweets