India/ Gulab Jamun

Sugary, sweet, fragrant sponge. Reminds me of the sponge be that you boil in a tin as a kid.

To make about 18 balls:

  • 1 cup khoya (you can make this by boiling 1ltr of full fat milk in a non stick heavy pan, bring to boil on a medium flame, stir occasionally to stop it sticking, after 20-25mins it should reduce by half and start to turn light yellow, getting much thicker, after an hour it should be almost solid)
  • 3/4 cup of grated paneer
  • 3tbsp of multi purpose flour
  • 4 cardamoms (crush to a powder)
  • 1 tbsp of milk
  • 1/4 tsp of baking powder
  • Oil or ghee (fat of milk oil)
  • 250g of sugar
  • Cup of water

So first you make the Jumun (sponge balls). Mix the khoya, paneer, flour, milk, baking powder and crushed Cardamon, add milk as required to knead into a dough. Mash before if required to make sure there are no lumps. Some places also add dried fruits like pistachio if you want to the middle (a small amount). Roll into a golf ball size ball, Leave to sit for half an hour. Deep fry on a medium heat until they are golden brown.

Whilst cooking make sugar syrup. Dissolve sugar in water, heat until it becomes sticky (you can add a tbsp of rose water if you want) and leave to cool so it becomes thicker. Remove Jumun and put on kitchen towel to remove excess fat. Then put into a cup to serve with sugar syrup.

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