Gulab Jamun Recipe

In a mixing bowl, combine khoya, all-purpose flour, baking soda, melted ghee, and cardamom powder. Mix well to form a soft dough. If the dough is too dry, add a little milk to moisten it.

Divide the dough into small, equal-sized portions and roll them into smooth balls without any cracks. Ensure they are compact but not too dense.

Heat oil or ghee in a deep frying pan over medium heat. Fry the balls in batches, stirring gently to ensure even cooking until they turn golden brown. Remove them from the oil and drain excess oil by placing them on paper towels.

In a separate saucepan, combine sugar and water to make the sugar syrup. Bring it to a boil, then reduce the heat and let it simmer for about 5-7 minutes until it slightly thickens. Add a few drops of rose water or cardamom powder for extra flavor.

Carefully transfer the fried balls into the warm sugar syrup. Let them soak for at least 1-2 hours, allowing the gulab jamuns to absorb the sweetness of the syrup and become soft and juicy.

Garnish with chopped pistachios or almonds, if desired, before serving. Serve warm or at room temperature for the best taste.