Classic Gulab Jamun Kheer

Ingredients

• 200 grams Khoya (Mawa)
• 2 tablespoons All-purpose flour (Maida)
• 1/8 teaspoon Baking soda
• 1 liter Full-fat milk
• 1/2 cup Sugar
• 1 teaspoon Green cardamom powder
• 10 pieces Saffron strands
• 2 cups Ghee
• 2 tablespoons Slivered almonds and pistachios(optional)
• 1 teaspoon Rose water(optional)

Instructions

1. 1

   In a large heavy-bottomed pot, bring the milk to a boil, then reduce heat and simmer, stirring frequently until it reduces to half its volume.

2. 2

   While the milk reduces, grate the khoya into a bowl and mix with maida and baking soda to form a smooth, soft dough without over-kneading.

3. 3

   Divide the dough into small, marble-sized balls, ensuring there are no cracks on the surface to prevent them from breaking while frying.

4. 4

   Heat ghee in a pan on low-medium heat and fry the jamun balls until they are evenly golden brown, then drain and set aside.

5. 5

   Add sugar, saffron strands, and cardamom powder to the reduced milk, stirring until the sugar is completely dissolved.

6. 6

   Gently drop the fried jamun balls into the simmering milk pudding and cook on low heat for 5 minutes so they absorb the flavors.

7. 7

   Turn off the heat and stir in the rose water and half of the slivered nuts.

8. 8

   Serve the kheer warm or chilled, garnished with the remaining nuts and a few extra saffron strands.