Name: Gulukand Stuffed Kala Jamun recipe by Anu Lahar at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: Khoya - 1cup; Maida 3 tbsp; Semolina/ suji 1tsp; Oil 3 cups; Cooking soda 1/2 tsp; For Filling -; Gulkand( rose petal jam) 2 tbsp; Cardamom powder- 1/2 tsp; Few chopped cashews; For sugar syrup -; 2 Cups Water; 1 1/2 cup sugar; 1 pinch Saffron; 1 tsp rose water; For garnishing -; Few dried and fresh rose petals

Ingredients Serving: 6

Khoya - 1cup
Maida 3 tbsp
Semolina/ suji 1tsp
Oil 3 cups
Cooking soda 1/2 tsp
For Filling -
Gulkand( rose petal jam) 2 tbsp
Cardamom powder- 1/2 tsp
Few chopped cashews
For sugar syrup -
2 Cups Water
1 1/2 cup sugar
1 pinch Saffron
1 tsp rose water
For garnishing -
Few dried and fresh rose petals

Instructions

Making Khoya Balls -
-In a large bowl add maida, khoya, suji ,baking soda and gently knead to form a soft dough keep set aside to rest for 10 minutes.
Heat oil in a wok meanwhile to make small balls.
Grease your hands with ghee and pinch a lemon sized dough.
4- Make a deprresion with your index finger and drop little gulkand ,cardamim powder,chopped nuts in the centre.
Fold the dough mix from the sides towards inside to make a smooth ball.
Now gently roll the ball between your hands and keep aside.
Heat oil on medium flame
Simmer the flame and let the balls fry till black in colour from all sides.
Transfer the fried balls on paper napkins.
While frying khoya jamuns make sugar syrup. Add sugar and water to bring to a boil add rose water, cardamom powder and make syrup of one string consistency for kala jamuns.
Turn off the gas add fried khoya balls in the sugar syrup let it rest for sometime so that syrup gets inside the balls nicely.
Garnish kala jamuns with fresh or dried rose petals.
Gulkand stuffed Kala Jamun is ready to serve hot or cold.

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