Homemade Cardamom-infused Gulab Jamun

Ingredients

• 1 cup (250g) khoya (milk solids) 1 cup (250g) khoya (milk solids)
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1/4 teaspoon baking powder 1/4 teaspoon baking powder
• 1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
• 1 tablespoon ghee (clarified butter) 1 tablespoon ghee (clarified butter)
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1 cup (240ml) water 1 cup (240ml) water
• 1 tablespoon rose water 1 tablespoon rose water
• A pinch of saffron strands A pinch of saffron strands
• Vegetable oil, for deep frying Vegetable oil, for deep frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 30g, 20g
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, crumble the khoya and add all-purpose flour, baking powder, and cardamom powder. Mix well.
2. 2.
   Add ghee to the mixture and knead it into a smooth dough. If the dough feels dry, add a teaspoon of milk to moisten it.
3. 3.
   Divide the dough into small portions and shape them into smooth balls.
4. 4.
   Heat vegetable oil in a deep pan over medium heat. Fry the dough balls until golden brown, turning them gently to ensure even cooking.
5. 5.
   In a separate saucepan, combine sugar and water. Bring it to a boil, stirring until the sugar dissolves completely.
6. 6.
   Add rose water and saffron strands to the syrup and simmer for a few minutes.
7. 7.
   Remove the fried dough balls from the oil and transfer them directly into the warm syrup. Let them soak for at least 30 minutes before serving.
8. 8.
   Serve the Gulab Jamun warm or at room temperature, garnished with chopped pistachios or almonds.

Treat your ingredients with care...

• Khoya — Ensure that the khoya is fresh and not too dry. If it feels dry, add a teaspoon of milk to moisten it before kneading.
• Cardamom powder — For the best flavor, use freshly ground cardamom powder. You can grind whole cardamom pods in a mortar and pestle or use pre-ground cardamom powder.

Tips & Tricks

• Make sure the oil is not too hot while frying the Gulab Jamun to prevent them from browning too quickly on the outside.
• To enhance the flavor, you can add a few drops of kewra water to the syrup along with rose water.
• If the dough cracks while shaping the balls, knead it again with a little milk to make it smooth and pliable.
• For a richer taste, you can substitute ghee with melted unsalted butter in the dough.

Serving advice

Serve Gulab Jamun warm or at room temperature. 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 and drizzle some of the syrup over them. Garnish with chopped pistachios or almonds for an attractive presentation.