Homemade Khoya Gulab Jamun with Pistachio Filling

Method

1. Make the khoya. Pour the milk into a wide, heavy 26 cm pan, bring to the boil over medium-high heat, then lower to medium heat and reduce for 55 min. Every minute or two, scrape the base and sides with a spatula so nothing catches. It is done when the milk has become a thick paste that pulls away from the pan and is pale cream in colour; if it turns brown, it is burning, so lower the heat. Spread it on a plate and cool completely.

   Add in this stepFull-fat milk (for the khoya) 600 ml

   medium-high heat→medium heat

2. Put the sugar, water, lightly crushed cardamom and saffron in a 18 cm saucepan over medium heat, stir until dissolved and boil for 8 min, until a cooled drop feels slightly sticky between your fingers but forms no thread. Turn off the heat, add the lemon juice and rose water and keep warm.

   Add in this stepSugar (for the syrup) 240 gWater (for the syrup) 200 mlGreen cardamom pods 3Saffron 2 pinchLemon juice ½ tspRose water 1 tsp

   medium heat

3. Mix half the chopped pistachios with the sugar and ground cardamom for the filling. Keep the rest of the pistachios for decoration.

   Add in this stepPistachios, finely chopped 7.5 gSugar (for the filling) 1 tspGround cardamom ¼ tsp

4. Crumble the cooled khoya onto the worktop and smear it with the heel of your hand for 5 min, until smooth, grain-free and slightly greasy. Add the flour and baking powder and work them in only until evenly mixed. If it feels dry, add a few drops of milk.

   Add in this stepPlain flour 12 gBaking powder ⅛ tsp

5. Pinch off pieces about 3 cm across, flatten each in your palm, put a little filling in the centre and wrap the dough around it. Roll until the seam disappears and the ball is completely smooth and crack-free; any crack will split in the oil and the filling will leak.

6. Pour the ghee into a wide, deep 18 cm pan to a depth of 4–5 cm, no more than a third full, and heat over medium-low heat for 6 min to 140 °C on a thermometer. A scrap of dough should sink and then rise slowly after 5–6 seconds. Ghee has a high smoke point, but it is still hot fat: never leave it and keep a lid close by.

   Add in this stepGhee (for frying) 500 ml

   medium-low heat

7. Slide in the balls and leave them alone for a minute. Once they float, stir the ghee gently so they roll, and fry slowly over low heat for 10 min, until deep reddish brown. Fry in 1 batch(es). If the temperature goes above 140 °C, turn the heat off for a moment. Slow frying cooks them through and lets them drink up the syrup.

   low heat

8. Lift out, let the ghee drip off for a few seconds and drop them straight into the warm syrup. Soak for at least 3 h; when they have swelled and slowly sink in the syrup, they are soaked through. Serve with some syrup and the remaining pistachios.

   Add in this stepPistachios, finely chopped 7.5 g