Ingredients:

• For dough:
• 500 g – khoya
• 125 g – plain flour
• 1/4 tsp – baking soda
• 1/4 cup – Milk
• 1/4 tsp – Cardamom powder
• 1 pinch – Saffron strands
• 250 g – Sugar
• Ghee to deep fry
• For stuffing:
• 1/2 cup – Coconut flakes fine
• 1/2 cup – khoya
• 1 tbsp – Poppy Seeds (khuskhus)
• 1 tsp – Cardamom powder
• 1 tbsp – crushed Almond
• 1/4 cup – Sugar ground
• 1 tbsp – cold Milk

Method:

1. For filling: Roast coconut flakes lightly. Cool.
2. Mix all other ingredients except cold milk.
3. Sprinkle 1 tbsp. milk on filling and mix.
4. Check for sweetness.
5. Form tiny marble sized balls. Keep aside.
6. Method for dough:
7. Crumble the khoya.
8. Sieve in the flour and soda together.
9. Mix in the cardamom powder and crushed saffron.
10. Mix well to form a soft dough. Use as much milk as required for kneading.
11. Make balls of even size.
12. While making balls, first flatten the portion on palm.
13. Place filling ball in centre.
14. Fold over gulab jamuns dough, roll so that filling is embedding inside.
15. Heat the ghee very well. Take off fire and cool a little. Let in some of the jamuns.
16. When they rise up put back on fire and fry till medium brown.
17. Remove from ghee and put in the syrup. Soak for 10 mins. Drain and transfer to a glass bowl.
18. Repeat for all the balls. When done, pour the remaining syrup over the jamuns.
19. Microwave lightly or warn over boiling water before serving.
20. To make the syrup:
21. Take the sugar in a heavy pan and add water to just cover the sugar.
22. Boil and add a tbsp of milk to separate the dirt. Strain and boil again.
23. The syrup is done when you drop it from a spoon and it falls in a thin single thread.

Recipe courtesy of Saroj Kering