Khoya Gulab Jamun in Rose and Cardamom Syrup

What you need

• 200 g (7 oz) khoya, unsweetened, at room temperature
• 30 g (1/4 cup) all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp ground cardamom
• 1 tbsp ghee, plus enough ghee or neutral oil for deep frying
• 3 tbsp whole milk, warm, as needed
• 250 g (1 1/4 cups) sugar
• 300 ml (1 1/4 cups) water
• 4 green cardamom pods, lightly crushed
• 1 pinch saffron, optional
• 1 tsp lemon juice
• 2 tsp rose water
• 1 tbsp pistachios, thinly sliced, for serving

Method

Restated from the original video

1. 1

   Crumble the khoya into a bowl and press it with the heel of your hand until completely smooth, with no grainy bits, 2-3 min.

2. 2

   Add the flour, baking powder and ground cardamom and mix lightly.

3. 3

   Rub in 1 tbsp of the ghee, then add the milk a spoonful at a time until the mixture just comes together into a soft dough that does not stick. Do not knead.

4. 4

   Lay a damp cloth over the dough and let it rest for 30 min.

5. 5

   Meanwhile, put the sugar, water, cardamom pods and saffron in a wide pan and bring to a boil, stirring until the sugar dissolves.

6. 6

   Simmer until the syrup feels slightly sticky between two fingers but does not pull into a thread, 6-7 min.

7. 7

   Stir in the lemon juice and rose water, take the pan off the heat and let the syrup cool until warm, not hot.

8. 8

   Grease your palms with ghee and divide the dough into about 18 pieces of 12 g each.

9. 9

   Roll each piece between your palms into a smooth ball with no cracks. Cracked balls split open in the hot fat.

10. 10

    Heat the frying ghee in a heavy pan to 160 °C (325 °F). A test ball should rise slowly with gentle bubbles around it.

11. 11

    Fry the balls in small batches over low heat, nudging them so they colour evenly, until deep golden brown all over, 6-8 min.

12. 12

    Lift them out with a slotted spoon, drain for a few seconds and drop them straight into the warm syrup.

13. 13

    Leave to soak until soft and swollen, at least 30 min. Two hours is better.

14. 14

    Serve warm or at room temperature, scattered with the pistachios.

Imported from pipingpotcurry.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.