Authentic

coarse whole wheat flour (about 500 grams) • carom seeds (ajwain) • ghee (for mixing into the dough) (about 180 ml) • rock salt • warm water (about 300 ml)

peanuts (about 30 grams) • grated coconut (about 30 grams) • small onion, finely chopped • garlic cloves • cumin seeds • asafoetida • chopped cilantro • Salt, to taste • turmeric powder • red chili powder • Maharashtrian goda masala • roasted coriander-cumin powder •

all-purpose flour (about 200 grams) • ghee (about 100 grams, for shortening) • baking powder • mixed raisins and charoli nuts (for filling) • Finely chopped almonds and pistachios as needed (for garnish) • water (for kneading) • ghee (about 250 grams, for frying) • sugar (about 200 grams) • water • saffron strands • cardamom powder

For the besan mixture: • chickpea flour (besan) (about 360 grams) • ghee (about 60 ml) • milk (about 60 ml) • For roasting: • ghee (about 240 ml) • milk (about 120 ml) • Other ingredients: • sugar (about 300 grams) • water (about 120 ml) • saffron or food coloring • Chopped mixed nuts for garnish •

plain yogurt (about 240 ml) • finely chopped garlic • finely chopped cilantro • oil • dried red chilies • cumin seeds • mustard seeds • asafoetida (hing) • curry leaves • Kashmiri red chili powder • dried fenugreek leaves (kasuri methi) • coriander powder •

khoya or mawa • chhena • all-purpose flour • baking powder • sugar (about 1 kilogram) • cardamom pods, powdered • Juice of 1 lemon • Finely chopped almonds for filling • Ghee for frying the gulab jamun