Ingredients

The following ingredients have 22 Servings
  • 400 g Khoya
  • 3 tbsp All purpose flour
  • Oil or Ghee for frying
  • 1 kg Sugar
  • 500 ml Water
  • 20-25 strands Saffron
  • 2 tsp Cardamom powder
  • 1 tsp Rose water
  • Almond and Pistachio slivers for garnishing

Instruction

  • Mash the khoya nicely with the heels of your hands until smooth and grain free.
  • Add flour slowly and keep mashing until well blended and a smooth dough is formed.
  • Make small smooth balls from the dough.
  • Heat oil or ghee in a pan and when the oil is barely hot, add the balls in the oil.
  • Simmer the heat to medium low and fry the balls till golden brown from both the sides.
  • Meanwhile heat sugar, water, saffron and cardamom powder in a pan.
  • Cook on low heat for 10 minutes.
  • Do not over cook the syrup otherwise the sugar will crystallise.
  • Add rose water in the ready syrup and mix well.
  • Add the fried balls in the warm sugar syrup and let them soak the syrup for at least 45 minutes.
  • Garnish the gulab jamun with almond and pistachio slivers.
  • Serve cold or warm.