Fried Milk Balls In Syrup Recipe

(gulab jamun)

Ingredients

1 kg	Khoa
200 g	Chenna (home-made cream cheese)
2 tbsp	Plain flour (all purpose)
2 tbsp	Pistachos, skinned and chopped
-	Pinch of baking soda (bicarbonate of soda)
-	Oil for deep-frying
The Syrup
1 1/2 liters	Water
2 1/2 kg	Sugar

Method :

Prepare the syrup by bringing water to a boil and adding the sugar, stirring constantly, for approx. 10 minutes until the mixture thickens slightly. Set aside.
Crumble the khoa and mix with chenna, flour, baking soda and pistachos to make a soft dough, make one very small ball for testing the consistency.
Heat oil until moderately hot and fry the ball; if it breaks apart, the mixture is too moist and a little more flour should be worked into the dough.
When mixture is of correct consistency, shape it into balls of approx. 5 cm in diameter and deep-fry, a few at a time until golden brown.
Drain the fried balls and spoon into the warm syrup or at room temperature.

Asian Melting Pot

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