Gulab Jamun – Chasing Nostalgia
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 20 Pieces
 
Ingredients
  • 250 grams khoa. Khoa must be grated to get rid of impurities.
  • 40 grams maida (all purpose flour)
  • A pinch of baking soda
  • For sugar syrup: 2 cup granulated sugar
  • 1 and ½ cup water
  • 1 tbsp rose water
  • few saffron threads
  • 5-6 cardamom (crushed into powder)
  • Clarified Butter(ghee)
  • For garnishing:Almonds and Pistachios(Soak and peel off the skin)
Instructions
  1. Making Sugar Syrup.In a large pan, put water.Add Sugar. Allow sugar to dissolve completely on medium flame.
  2. When sugar dissolves completely,reduce the flame to lowest.
  3. Add a lemon slice to the syrup.This helps in getting rid of impurities as scum.
  4. Now add few saffron threads.
  5. We must boil sugar syrup till we get one thread consistency.
  6. Sugar syrup attains desired consistency in 15 mins.
  7. Now add sliced almonds and pistachios.Add rose water and stir for 1 min.
  8. Add cardamom powder and stir it in.
  9. Turn off the flame and keep the syrup covered.
  10. Make a dough for gulab jamuns. Put Khoa in a large bowl.Add baking soda.
  11. Now add all purpose flour gradually to form a smooth dough.
  12. When khoa and all purpose flour get mixed, knead it into a soft dough.
  13. We can use 1-2 tbsp milk while kneading, if required.
  14. Heat clarified butter(ghee) in a large pan for frying.
  15. Take small portions from dough and roll them into small balls.
  16. Fry the balls (jamuns). Ghee must not be too hot. Maintain the temperature to moderate.
  17. Fry these balls until they are light brown in color.
  18. When balls achieve desired color, remove them using a slotted ladle.
  19. Do not dip the khoa balls into sugar syrup right away. Allow them to cool down for couple of mins.
  20. Dip the first batch of khoa balls in sugar syrup, when second batch of balls are fried.
  21. Ensure that the sugar syrup is lukewarm. Roll the jamuns in sugar syrup with a spoon.
  22. Repeat this procedure for remaining batches.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/gulab-jamun/