Gulab Jamun

INGREDIENTS:

• 100 gms firmly packed khoya
• 1 tbsp refined flour or soojee
• 1/4 tsp baking soda
• 2 cups pure maple syrup
• 2 tbsp milk
• 4 green cardamoms (slightly crushed)
• Ghee
• Cube of bread

METHOD:

• Mash the khoya, mix in the flour and baking soda and knead into firm dough.
• Shape the dough into smooth marble-sized balls.
• Heat ghee in the kadahi and lower the heat to fry these balls of dough until they turn light brown.
• Reduce pure maple syrup in a pot, add milk and continue boiling over high flame, without stirring.
• Cook till syrup thickens a bit and let it cool for about 30 mins.
• Strain through a fine nylon sieve or muslin cloth, add cardamom and bring syrup to a boil again.
• Add the fried gulab jamuns to it and put off the heat.
• Let jamuns soak for at least half an hour before serving.

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