North India

Gulab jamun

Soft khoa balls, slow fried and drowned in rose syrup. The sweet every wedding is judged by.

60 minTime

4 gProtein each

mildSpice

Make it your way

Grandma's wayKhoa, slow frying and warm rose syrup. The real thing.

The original

327kcalsame

4 gproteinsame

0 gfibresame

60minutessame

Classic gulab jamun.

Per serving, worked out from the ingredient table.

Khoa250 g, soft and unsweetened

Maida (all-purpose flour, plain flour)3 tbsp

Baking soda (bicarb soda, bicarbonate of soda)a small pinch

Milk1 to 2 tbsp, only if needed

Gheefor deep frying, about this much is absorbed

Sugar2 cups, for the syrup

Water2 cups, for the syrup

Cardamom4 pods, crushed

Rose water1 tsp

Saffrona few strands

5 steps

1Simmer the sugar and water with cardamom and saffron for 5 minutes until slightly sticky. Turn off the heat and stir in the rose water.
2Grate or crumble the khoa, add maida and baking soda and gently knead into a smooth dough, adding milk only if it cracks.
3Roll 20 small balls with no cracks on the surface.
4Fry in ghee on the lowest heat, swirling the pan instead of poking the balls, until deep brown all over.
5Drop the hot jamuns into the warm syrup and rest for at least 2 hours.

Serve it like this

Serve in small bowls, warm or chilled as it likes best, with a few chopped nuts on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.