Dark Gulab Jamun is one of the most popular sweets in India. It is typically served during the festive season. It dissolves and melts in the mouth, releasing its delicious cardamom-tinged flavour and the soothing fragrance within it. This delight is served with creamy rabdi.
Sugar 1 ½ kg
Water 1 ½ ltr
Milk 1 ltr
Baking soda 5g
Red food colour 10ml
Crystallised sugar 20g
Ghee for frying 400ml
Make a syrup of two-thread consistency with sugar and water. Set it aside.
Knead the paneer well until it is extremely smooth.
Add the khoya and knead again.
Mix the baking soda (sodium bicarbonate) with the flour and add to the paneer along with the semolina. Mix it thoroughly.
Divide the dough into four equal portions. Take three of these portions and divide them into 15 equal parts.
Mix five drops of red food colour into the remaining quarter of the dough.
Divide this coloured dough into 15 equal parts. Roll each part into a tiny ball. Stuff the balls with a small piece of crystallised sugar.
Next, take one portion of the paneer mixture and use it to completely cover the outside of one red ball.
Roll the balls twice to make sure they're smooth and have no cracks.
Heat the ghee in a karahi (an Indian-style wok). Remove the karahi from the fire when the ghee starts to smoke.
Put in as many balls as the karahi can comfortably hold.
Put the karahi on the fire again and fry on medium heat until the balls are golden. Fry all the balls in this way. Set aside to cool.
Put the karahi back on the fire. Fry the balls once again until an almost black crust forms.
Heat the syrup gently until it is lukewarm and add it to the balls. Remove the balls after six hours.
For serving: Sliced pistachios, rabdi, and saffron strands.
Recipe published in Times of Oman's The Platinum BBQ Recipes and Dessert