Gulab jamun

Name: Gulab jamun
Yield: 12-15 pc
Cuisine: Indian
Ingredients: 400 gm khoya; 100 gm paneer; 2 tbsp maida all purpose flour; 250 gm sugar; Few strings of saffron soaked in a spoonful of water; 1 tbsp rosewater; 1 tsp cardamom powder; Oil for frying

Brij Narula @cook_13334484

Mybrother'sFavourite though simple but his all-time favourite dish which he enjoys atmost

Brij Narula @cook_13334484

Mybrother'sFavourite though simple but his all-time favourite dish which he enjoys atmost

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Ingredients

12-15 pc

400 gmkhoya
100 gmpaneer
2 tbspmaida all purpose flour
250 gmsugar
Few strings of saffron soaked in a spoonful of water
1 tbsprosewater
1 tspcardamom powder
Oil for frying

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Steps

1

In a pan add sugar and 1 and half cup water and boil it to little less than one string syrup. No more boiling. Now mix in it cardamom powder, rosewater and soaked saffron and keep aside.
2

Grate paneer and khoya. Mix and mash with your hands for quite a few minutes until it is soft and even. Now make small balls from it and fry them golden brown from all sides on low to medium flame flipping them carefully. Take them out in a plate. Reapeat until whole mix is done.
3

Put these fried balls in already made syrup for atleast 2-3hours so that they soak it properly. Take care that while inserting balls in syrup either of them should be quite hot and the other should not. Else the gulab jamuns will either remain hard or be extra ordinarily soft. And will melt in syrup.
4

When gulab jamuns seem to have soaked the syrup well then you can serve them. Garnish with pistachios slivers before serving.
5

You can make stuffed gulab jamuns too by inserting chopped nuts like almond cashews or pista at the time of making balls.