Soft khoya dumplings soaked in a thick, cardamom-infused saffron milk pudding.
Hands-free mode with voice commands & timers
No ratings yet
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.
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.
Divide the dough into small, marble-sized balls, ensuring there are no cracks on the surface to prevent them from breaking while frying.
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.
Add sugar, saffron strands, and cardamom powder to the reduced milk, stirring until the sugar is completely dissolved.
Gently drop the fried jamun balls into the simmering milk pudding and cook on low heat for 5 minutes so they absorb the flavors.
Turn off the heat and stir in the rose water and half of the slivered nuts.
Serve the kheer warm or chilled, garnished with the remaining nuts and a few extra saffron strands.
