Gulab Jamoon
Gulab Jamoon Recipe
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
Method
Crumble the khoya. Sieve in the flour and soda together. Mix in
the cardamom powder
and crushed saffron. Mix well to form a 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 jamoons. 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.
Courtesy : Saroj Kering
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