Gulab Jamoon
By: Anonymous
Published: Tuesday, February 23, 2010 - 11:45pm

Ingredients




500 grams Khoya
125 grams Plain flour
1/4 teaspoon Baking soda
1/4 cup Milk
1/4 teaspoon Cardomom powder
1 pch Saffron strands
250 grams Sugar
Ghee to deep fry

Preparation

1 Crumble the khoya. Sieve in the flour and soda together. 2 Mix in the cardomom powder and crushed saffron. 3 Mix well to form a soft dough. Use as much milk as required for kneading. 4 Make balls of even size. 5 Makes about 25-30. 6 Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons. 7 When they rise up put back on fire and fry till medium brown. 8 Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl. 9 Repeat for all the balls. When done pour the remaining syrup over the jamoons. 10 Microwave lightly or warn over boiling water before serving. 11 To make the syrup:Take the sugar in a heavy pan and add water to just cover the sugar. 12 Boil and add a tablespoon of milk to separate the dirt. Strain and boil again. 13 The syrup is done when , while dropping from a spoon it falls in a thin single thread. 14 Serves: 25-30 helpings 15 Time required: 1 hr. 16 Shelf life :2-3 days, (1 week refrigerated)