Homemade Gulab Jamun with Cardamom Syrup

Ingredients

• 100 g khoya (milk solids)
• 50 g paneer, crumbled
• 2 tbsp all-purpose flour
• 1/4 tsp baking powder
• 1 tsp ghee
• 1-2 tbsp whole milk
• 2 cups oil or ghee for deep frying
• 1 cup sugar
• 1 cup water
• 4 cardamom pods, crushed
• 1 tsp rose water(optional)
• 1 pinch saffron threads(optional)
• 1 tbsp pistachios, slivered(optional)

Instructions

1. 1

   Make the syrup first: combine sugar, water, crushed cardamom, and saffron (if using) in a saucepan. Bring to a boil, then simmer 8-10 minutes until slightly sticky. Stir in rose water, keep warm on low heat.

2. 2

   Crumble the khoya finely and knead with paneer for 5 minutes until smooth. Add flour, baking powder, and ghee; knead 5-8 minutes into a soft, pliable dough, adding milk a few drops at a time if dry.

3. 3

   Pinch off portions and roll into smooth, crack-free balls about 2.5 cm wide (makes 8-10). Cover with a damp cloth.

4. 4

   Heat oil or ghee over low heat to about 140°C (gentle, not hot). Fry the balls in small batches, stirring the oil gently, for 12-15 minutes until deep mahogany brown and cooked through.

5. 5

   Drain briefly, then transfer the hot jamuns directly into the warm syrup. Soak at least 30 minutes, spooning syrup over them.

6. 6

   Serve warm or at room temperature, garnished with slivered pistachios and extra syrup.