Tuesday, March 9, 2010

Gulab Jamoon


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

  • 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.

Serves: 25-30 helpings
Time required: 1 hr.
Shelf life: 2-3 days, (1 week refrigerated)


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