Gulab Jamoon

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:

• Crumble the khoya. Sieve in the flour and soda together.
• Mix in the cardomom 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.