Gulab jamun is a very familiar delicious Indian dessert, consisting of dumplings, traditionally made from solidified milk / khoya, mixed with flour and deep-fried in ghee to golden brown colour and then soaked in cardamom-scented sugar syrup. We often prepare this and is a favourite in the family. However this time I’ve also tried a twist by soaking them in höney 🍯 and it tasted real yum…
- 1C homemade organic solidified milk / khoya
- 2 tbsp unbleached all-purpose flour / wheat maida
- Pinch of baking soda
- Homemade ghee (for deep fry)
- 1C höney (optional) (for soaking)
- 1C organic sugar
- 1C water 💦
- Pinch of saffron
- Pinch of cardamom powder
- Few drops of lemon 🍋
How to prepare?
- If you had refrigerated khoya, let it come to room temperature.. else if you have freshly prepared khoya, you are ready to get started.
- Meanwhile in a saucepan pan bring the water to boil and add sugar. Mix with a spoon and then heat at medium heat for about 10 minutes until sugar is dissolved in water. Do not overheat, that will caramelize the sugar. Add few drops of lemon this will ensure that once syrup cools down it does not solidify. Add saffron and cardamom powder and switch off the flame.
- Mix the flour n baking soda to the khoya.
- Knead it with your hands to form a soft dough, and make a small ball.
- In a frying pan, add ghee and let it get heated. Add one ball into the hot ghee to test if it is not breaking. <It doesn’t break, but incase it breaks you can add another tbsp of flour to the dough n knead it.> Make small balls from the dough as shown below 👇
- Fry them in ghee..
- Gently stir until it turns into dark brown color as shown below 👇
- Remove them using a ladle with holes <for the ghee to drip> and put them into the above prepared hot sugar syrup.
- In few minutes, gulab jamun will absorb the sugar syrup and is ready to be tasted!
- Remove few gulab jamuns from the sugar syrup and add into a jar of höney… The milk khoya, ghee n höney – mmm this gulab jamun tastes heavenly!
- These can be refrigerated and reheated as n when required. They should stay fresh for about a week…
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