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Indian Food and Meal Ideas
Gulab Jamoon

This summer treat everybody at home with an exotic recipe. A feast for the one with a major sweet tooth. Soft balls dipped in sugar syrup.
For US to UK equivalents see this rough guide

Recipe Ingredients:

• 500 gms. khoya
• 125 gms. plain flour
• 1/4 tsp. baking soda
• 1/4 cup milk
• 1/4 tsp. cardomom powder
• 1 pinch saffron strands
• 250 gms. sugar
• ghee to deep fry

Method:

1.Crumble the khoya. Sieve in the flour and soda together.
2.Mix in the cardomom powder and crushed saffron.
3.Mix well to form a soft dough. Use as much milk as required for kneading.
4.Make balls of even size. Makes about 25-30.
5.Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.
6.When they rise up put back on fire and fry till medium brown.
7.Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.
8.Repeat for all the balls. When done pour the remaining syrup over the jamoons.
9.Microwave lightly or warn over boiling water before serving.
To make the syrup:
1.Take the sugar in a heavy pan and add water to just cover the sugar.
2.Boil and add a tbsp. of milk to separate the dirt. Strain and boil again.
3.The syrup is done when , while dropping from a spoon it falls in a thin single thread.
Serves: 25-30 helpings
Time required: 1 hr.
Shelf life :2-3 days, (1 week refrigerated)

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

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