Gulab Jamun - A Sweet Delight from Nepal

Ingredients

• 200g (7 oz) khoya (reduced milk solids) 200g (7 oz) khoya (reduced milk solids)
• 50g (1/4 cup) all-purpose flour 50g (1/4 cup) all-purpose flour
• 1/4 teaspoon baking powder 1/4 teaspoon baking powder
• 1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
• A pinch of saffron strands A pinch of saffron strands
• 1 tablespoon rose water 1 tablespoon rose water
• 300g (1 1/2 cups) sugar 300g (1 1/2 cups) sugar
• 250ml (1 cup) water 250ml (1 cup) water
• Vegetable oil, for deep frying Vegetable oil, for deep frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 35g, 25g
• Protein: 5g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, crumble the khoya until it becomes smooth and lump-free.
2. 2.
   Add the all-purpose flour, baking powder, and cardamom powder to the khoya. Mix well to form a soft dough.
3. 3.
   Divide the dough into small portions and shape them into smooth balls.
4. 4.
   In a deep pan, heat vegetable oil over medium heat for frying.
5. 5.
   Fry the dough balls in batches until they turn golden brown. Remove them from the oil and set aside.
6. 6.
   In a separate saucepan, combine sugar and water. Bring it to a boil, stirring until the sugar dissolves completely.
7. 7.
   Add saffron strands and rose water to the sugar syrup. Simmer for a few minutes until the syrup thickens slightly.
8. 8.
   Gently drop the fried dough balls into the warm sugar syrup. Let them soak for at least 30 minutes before serving.
9. 9.
   Serve the Gulab Jamun warm, garnished with a few saffron strands for an extra touch of elegance.

Treat your ingredients with care...

• Khoya — Ensure that the khoya is smooth and lump-free before adding other ingredients to achieve the desired texture of the Gulab Jamun.

Tips & Tricks

• To achieve perfectly round Gulab Jamun, roll the dough balls between your palms gently, applying even pressure.
• Make sure the oil is not too hot while frying the dough balls to prevent them from browning too quickly on the outside while remaining uncooked inside.
• For a richer flavor, you can add a small amount of finely chopped nuts like pistachios or almonds to the dough mixture.

Serving advice

Serve Gulab Jamun warm for the best experience. They can be enjoyed on their own or paired with a scoop of vanilla ice cream for a delightful combination of hot and cold.

Presentation advice

Arrange the Gulab Jamun on a serving platter, drizzle some of the sugar syrup over them, and garnish with a few saffron strands for an elegant touch. Serve them in small bowls or on individual dessert plates.