Gulab Jamun

Steps

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1. 1
   In a wide bowl, combine 200g of fresh khoa and 200g of finely grated fresh paneer cheese, mixing them together.
   ≈0:39
2. 2
   Using the heel of your palm, knead the mixture firmly until it becomes smooth and soft with no lumps.
   ≈0:59
3. 3
   Add 1/2 cup of all-purpose flour and mix thoroughly. The flour will absorb excess moisture and help bind the mixture together.
   ≈1:26
4. 4
   Continue kneading until the dough is smooth and soft. Do not add milk or water as it will alter the mixture's proportions.
   ≈1:48
5. 5
   Cover the bowl and let the dough rest for about 20 minutes.
   ≈2:06
6. 6
   In another pot, combine 800g of sugar with 500ml of water and gently stir until the sugar completely dissolves.
   ≈2:13
7. 7
   Add 1/2 tsp of cardamom powder and a few strands of saffron for flavor and color.
   ≈2:39
8. 8
   Reduce heat to low and let the syrup simmer for about 5 minutes. Turn off the heat and set aside.
   ≈2:45
9. 9
   Divide the rested dough into small portions and roll each into even-sized balls.
   ≈2:56
10. 10
    Heat oil in a karai (wok). Once hot, gently drop the dough balls into the oil in batches.
    ≈3:23
11. 11
    Maintain medium-low heat and gently toss the balls to ensure even browning on all sides. Remove once they reach a rich brown color.
    ≈3:38
12. 12
    Gently place the fried balls into the hot sugar syrup. Let them soak for a minimum of 4 hours, or longer (6–7 hours), until they absorb the syrup and become juicy and soft.
    ≈4:07