Gulab Jamun Fried Milk Cake
Ingredients:
1 cup khoya (milk solids)
1/4 cup all-purpose flour
1/4 teaspoon baking soda
2 tablespoons milk (or as needed)
Oil or ghee, for deep frying
1 1/2 cups sugar
1 cup water
1/4 teaspoon cardamom powder
1/2 teaspoon rose water (optional)
Chopped pistachios or almonds, for garnish (optional)
Instructions:
1. In a large mixing bowl, crumble the khoya. Add flour and baking soda, and mix well.
2. Gradually add milk to form a soft, smooth dough. Do not over-knead. Let it rest for 10 minutes.
3. Meanwhile, prepare the sugar syrup by combining sugar, water, and cardamom powder in a saucepan.
4. Bring to a boil, then simmer for 7–8 minutes until slightly sticky. Add rose water if using, then set aside.
5. Divide the dough into small portions and roll into smooth, crack-free balls or slightly oblong cake shapes.
6. Heat oil or ghee in a deep pan over medium-low heat.
7. Fry the dough pieces in batches, turning gently, until golden brown on all sides. Do not fry on high heat.
8. Drain the fried cakes and immediately transfer them to the warm sugar syrup.
9. Let them soak for at least 30 minutes to absorb the syrup fully.
10. Garnish with chopped nuts before serving warm or at room temperature.
Prep: 15 mins | Cook: 25 mins | Total: 40 mins
Servings: 10 | Calories: 210 per serving
