The very famous sweet from Pushkar, Rajasthan. Gulkand stuffed fried khoya dumplings in sugar syrup is a must have in every special occasions in Rajasthan.
Recipe Tags
Veg
Medium
Festive
Rajasthan
Dessert
Ingredients Serving: 10
Khoya / Mawa - 1 cup
All purpose flour/ Maida - 3 tbsp
Semolina / Sooji/ Rawa - 1 tbsp
Cooking Soda - 1/8 tsp
Cooking Oil - sufficient quantity for deep frying
For filling :
Rose preserve / Gulkand - 2 tbsp
Cardamom powder - 1/2 tsp
Cashews - few finely chopped
For Sugar Syrup :
Water - 2 cups
Sugar - 1 1/2 cups
Saffron strands - few (optional)
Rose water - 1 tsp
Cardamom powder - 1/2 tsp
For Garnish :
Dry or Fresh rose petals - few
Edible silver leaf - 1 (optional)
Instructions
Add khoya with maida, sooji and baking powder and gently knead to form a soft dough. Cover it with a muslin cloth and keep aside to rest for 10 mins
Heat sufficient oil in a wok for deep frying. Meanwhile prepare the balls.
Grease your hands lightly with ghee and pinch a small lemon sized ball from the dough mix.
Make a depression in the center with your index finger and drop little gulkand, small pinch of cardamom powder and few chopped nuts in the center.
Fold the dough mix from the sides towards inside and seal the ball.
As soon as the oil is medium hot, lower the flames to medium heat and drop in the gulkand stuffed khoya balls in equal batches.
Simmer the gas and allow the let the balls fry from all sides till they turn almost black in color.
While the khoya balls are frying let us make the sugar syrup.
Now add saffron, rose water and cardamom powder and let the sugar cook with water till it acquires one string.
Turn off the gas and drop the fried balls in the syrup and let them rest for sometime so that the syrup gets inside the balls nicely.
Gulkand stuffed kala jamun is ready to serve. You can ether serve it hot or can also refrigerate it before serving.
Garnish the kala jamun with fresh or dry rose petals and can also use edible silver leaf if required.
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