Ingredients with Measurements:
- 1 cup khoa (milk solids)
- 1/2 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 cup milk
- 1 tbsp ghee (clarified butter)
- 1 cup sugar
- 1 cup water
- 1 tsp rose water
- 1/4 tsp cardamom powder
- Oil for frying
Special equipment needed:
- Deep-frying pan
- Slotted spoon
- Mixing bowl
- Saucepan
Step-by-step instructions:
1. In a mixing bowl, combine khoa, all-purpose flour, and baking powder. Mix well.
2. Add ghee and milk to the mixture and knead until it forms a smooth dough.
3. Divide the dough into small equal-sized balls and roll them into smooth balls.
4. Heat oil in a deep-frying pan over medium heat.
5. Fry the balls until they turn golden brown. Remove from the oil and place them on a paper towel to remove excess oil.
6. In a saucepan, combine sugar and water. Bring it to a boil and let it simmer for 5 minutes.
7. Add rose water and cardamom powder to the sugar syrup and mix well.
8. Add the fried balls to the sugar syrup and let it soak for at least 30 minutes.
9. Serve the khoa gulab jamun warm or chilled.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes 12-15 khoa gulab jamuns
Nutritional information:
Calories per serving: 180
Fat: 7g
Carbohydrates: 27g
Protein: 4g
Substitutions for ingredients:
- Khoa can be substituted with ricotta cheese or milk powder.
- Ghee can be substituted with unsalted butter.
- Rose water can be substituted with vanilla extract.
Variations:
- Add chopped nuts like almonds or pistachios to the dough for a crunchy texture.
- Add saffron strands to the sugar syrup for a unique flavor and color.
Tips and tricks:
- Knead the dough well to avoid cracks in the balls while frying.
- Make sure the oil is not too hot, or the balls will burn on the outside and remain uncooked on the inside.
- Soak the fried balls in the sugar syrup for at least 30 minutes to ensure they are fully soaked and flavorful.
Storage instructions:
Store the khoa gulab jamun in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave the khoa gulab jamun for 10-15 seconds or heat them in a saucepan with a little sugar syrup.
Presentation ideas:
Serve the khoa gulab jamun in a bowl with a drizzle of sugar syrup and garnish with chopped nuts.
Garnishes:
Chopped nuts like almonds or pistachios, saffron strands, or edible silver foil.
Pairings:
Khoa gulab jamun pairs well with hot chai or coffee.
Suggested side dishes:
Serve khoa gulab jamun with a side of vanilla ice cream or mango kulfi.
Troubleshooting advice:
- If the dough is too dry, add a little more milk to it.
- If the balls are cracking while frying, add a little more flour to the dough.
Food safety advice:
- Make sure the oil is not too hot to avoid any accidents while frying.
- Use a slotted spoon to remove the fried balls from the oil to avoid any burns.
Food history:
Khoa gulab jamun is a popular Indian dessert that originated in the Mughal era. It is made with khoa, which is a milk product commonly used in Indian sweets.
Flavor profiles:
Khoa gulab jamun has a sweet and creamy flavor with a hint of rose water and cardamom.
Serving suggestions:
Serve khoa gulab jamun as a dessert after a meal or as a sweet treat during festivals and celebrations.
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