Gulab Jamun are the most popular Indian sweet (mithai) dessert you’ll find at Indian restaurant. They are soft pillows of a milk based dough soaked in rose syrup. This is a spin off the traditional gulab jamun stuffs gulabs with pistachio Mawa or Khoa, a reduced dairy product made by combining milk powder and ghee.
Fried a little bit longer and you get Kala Jamun.
Ingredients
Sugar syrup
- 250 g sugar
- 125 ml water
- 1 tbsp rose water
- 1 pinch saffron
Instant Mawa (Khoya)
- 1 1/2 tbsp ghee
- 1/2 cup of warm milk warm it microwave
- 1 cup milk powder
Dough
- 200 g mawa
- 60 g cottage cheese
- 1/2 tbsp semolina
- 1/8 tsp baking soda
- 40 g refined flour
Pistachio mix
- 25 g pistachio powder
- 1 pinch pinch saffron
- 1 tsp cardamon powder
Additional
- 2 cup Oil for frying
- 2 tbsp ghee
Instructions
Rose Sugar Syrup
- Add sugar and water in a sauce pan and stir. Boil for 10 min until you have a one string consistency syrup.
- Take a bit of syrup into your fingers. A single string should form.
- Add rosewater and rest at room temperature.
Make Instant Mawa
- In a pan add gheee, warm milk and stir well. Cook at low heat.
- Add milk powder while stirring and cook for 10 min on low medium flame.
- Continue mixing until it becomes at dough and mixture leaves the side of pan and it turn into a smashed potato consistency.
Dough
- Take cottage cheese and crumble.
- Add to the cottage cheese the semolina and baking soda. Knead with your palm to apply heat until a smooth dough forms. Form into a ball.
- Massage Mawa with the heat of your palm until a smooth creamy paste forms and knead with cottage cheese dough until it forms an even dough.
Pistacho balls
- Combine cardamon powder, pistacho powder and heavy pinch of saffron..
- Take one 1/5 of the dough and combine with spice mixture by kneading spice mix into dough.
- Roll filling into a long cilinder and cut into 10 pieces.
- Roll individual pieces into round balls.
Stuffing
- Take the remaining dough, roll into a long cylinder and divide into 10 pieces.
- Roll each piece into a ball, flatten slightly with palms and create an indent with thumb.
- Place a pistacho ball in the indent and cover with the dough.
- Roll into a smooth ball.
Deep Frying
- Add a few spoonful of ghee to the oil to give it flavor. Fry at low medium heat.
- Add gulab jamun and fry until dark brown. Stir while frying for even cooking.
Soak in Syrup
- Transfer Kala Jamun to syrup and stir.
- Let sit for ~2 hrs before serving,
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