- Khoya: 400 grams.
- All Purpose Flour: 100 grams.
- Cooking soda, 1 pinch.
- Salt, 1 pinch.
- 3-4 Cardamom powdered.
- Sugar : 1.5 cups.
- Water: 2 cups.
- Saffron, a few strands.
- Pistachio for garnish.
Crumble the Khoya and add the flour, soda and salt. Knead till its a pliable dough and make balls. Note that the ratio of flour to the khoya will determine the softness of the Gulab Jamuns. If you use 50 grams of flour for 400 grams of Khoya, you will get extremely soft jamuns. At a 100 grams, you start getting firm ones. These are recommended if you are on a very tight schedule and have a lot of work to do. The best balance will be around the 75 grams of flour to 400 grams of Khoya.
Make sugar syrup by dissolving the sugar in water. Bring to boil and lower the temperature. Add the saffron and cardamom. Cook till its one string consistency. Let it cool.
Deep fry the khoya balls in oil. Use very low heat and be careful. Use a wooden spatula to slowly move the balls around the oil. Steel spatula may cause the balls to stick to it and is hence best avoided.
When the balls have cooled, add them to the sugar syrup and let them rest for a couple of minutes as they need to absorb the sweetness. Its recommended that you let them rest overnight in this sugar syrup. But if you are able to do this then it simply means you are living alone or your family is scared of you.
Garnish with chopped pistachios.