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Gulab
Jamoon
Ingredients
500 gms.
khoya
125 gms.
plain flour
1/4 tsp. baking soda
1/4 cup milk
1/4 tsp. cardomom
powder
1 pinch saffron strands
250 gms. sugar
ghee to deep fry
Method
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Crumble the
khoya. Sieve in the flour and soda together.
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Mix in the cardomom powder and crushed saffron.
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Mix well to form a soft dough. Use as much milk as required for
kneading.
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Make balls of even size. Makes about 25-30.
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Heat the ghee very well. Take off fire and cool a little. Let in some of
the jamoons.
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When they rise up put back on fire and fry till medium brown.
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Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and
transfer to a glass bowl.
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Repeat for all the balls. When done pour the remaining syrup over the
jamoons.
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Microwave lightly or warn over boiling water before serving.
To make the syrup:
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Take the sugar in a heavy pan and add water to just cover the sugar.
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Boil and add a tbsp. of milk to separate the dirt. Strain and boil
again.
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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)
Source:
bawarchi.com
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