Do you like doughnuts? Why not have a go at the original Indian doughnut! Gulab jamun is traditionally served as dessert and is rich, decadent as well as supremely tasty.
Combine the khoya, all-purpose flour and baking soda in a mixing bowl.
Mix well and add water a little at a time to create a smooth dough.
Pinch a small portion of the dough and roll it over your palms to create a smooth ball. Repeat with the remaining dough (Bear in mind that the balls will double in size during cooking)
Deep fry the dough balls until they turn dark golden brown.
Remove and drain the cooked balls on a tissue paper to remove excess oil.
Put the cooked balls in the sugar syrup and add the rose essence.
Allow to soak for 2 hours.
Garnish with pistachios before serving.
To prepare the sugar syrup, heat up a pan and add sugar, saffron strands, cardamom powder then water.
Let it boil for 10 minutes over a medium flame, stirring continuously.
Once the sugar syrup thickens and is sticky to the touch, remove from heat.