Its Republic day week and what better way to show patriotism than sharing about everyone’s favorite Indian dessert- Gulab Jamun!! With a country so big and with a huge list of desserts this dessert manages to secure a safe top 5 position and trust me it is totally worth it.
A soft sugary treat that is so simple yet so drool-worthy and scrumptious. I stuffed mine with so rose gulkand and some crunchy pistachios. Now, this might add in an extra sweetness so watch out diabetics. A perfect dessert to light up any occasion
Gulab Jamun with Pistachio and Gulkand
Softballs of heaven filled with a sweet rose gulkand and some crunchy pistachios.
Ingredients
- 200 gms Khoya
- 30 gms Milk powder (1/4th cup)
- 50 gms Suji/Semolina (1/4th cup)
- 30 gms Refined Flour (1/4th cup)
- 680 gms sugar (4 1/2 cups)
- 600 ml water (3 cups)
- 3 gms Cardamom powder (1 tsp)
- 4-5 strands Saffron
- 200 ml Ghee (1 cup)
- 40 gms Gulkand
- 20 gms Pistachios
Instructions
- In a pan, add some fresh khoya and sauté till the moisture is removed.
- Take it off the heat and add in the rest of the dry ingredients- Refined flour, Semolina ,and skimmed milk powder.
- Knead well and rest for 10 Mins.
- In a vessel, take some granulated sugar. Add water to it and heat till the sugar dissolves. Add in cardamom powder and saffron to flavour the syrup.
- Make small balls of the gulab jamun dough, fill the centre with gulkand and pistachios and fry them in heated ghee.
- Fry the balls till golden brown and transfer to the sugar syrup. Let them soak for about 5-7 Mins and then remove them in a bowl.
- Your hot stuffed Gulab Jamuns are now ready to serve!!!
Notes
- Almost all Indian desserts are made in ghee, the simple reason being its richness and flavour.