THE SAFFRON-SCENTED SYRUP-SPHERES

(Our Play on Gulab Jamun / Sweet Milk Balls)

THE SAFFRON-SCENTED SYRUP-SPHERES

Ingredients: 200g Khoya (Milk solids) or Milk powder dough, 300g Sugar, 300ml Water, Saffron strands, 1 tsp Cardamom powder, 1 drop Rose water, 500ml Ghee or Oil...

Ingredients

  • 200g Khoya (Milk solids) or Milk powder dough
  • 300g Sugar
  • 300ml Water
  • Saffron strands
  • 1 tsp Cardamom powder
  • 1 drop Rose water
  • 500ml Ghee or Oil

Cooking Method

  1. The Syrup Boil sugar, water, and saffron for 10 minutes until a light syrup forms; stir in cardamom and rose water.
  2. The Shape Roll the milk dough into 12 perfect, crack-free spheres.
  3. The Fry Fry spheres on the lowest heat until they are deep, dark mahogany brown and cooked through.
  4. The Soak Drop the hot spheres directly into the warm syrup; let soak for 2 hours until they swell and double in size.
  5. The Final Flourish Top with a sprinkle of crushed pistachios.

Cuisine: Indian

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