Recipe Name: Cheese Gulab Jamun
Ingredients:
- 200 grams of khoya (milk solids)
- 50 grams of grated cheese (preferably paneer or cheddar)
- 2 tablespoons of all-purpose flour (maida)
- 1 tablespoon of semolina (sooji)
- 1/4 teaspoon of baking powder
- A pinch of cardamom powder
- 1 cup of sugar
- 1 cup of water
- A few strands of saffron (optional)
- Ghee or oil for frying
Step-by-Step Guide:
1. In a mixing bowl, crumble the khoya and add the grated cheese to it. Mix well until the cheese is evenly incorporated into the khoya.
2. Add the all-purpose flour, semolina, baking powder, and cardamom powder to the khoya-cheese mixture. Knead the mixture gently until it forms a smooth dough. If the dough feels dry, you can add a few drops of milk to moisten it.
3. Divide the dough into small portions and shape them into smooth balls. Ensure there are no cracks on the surface of the balls.
4. In a deep pan, heat ghee or oil for frying. The oil should be enough to completely immerse the gulab jamun balls.
5. While the oil is heating, prepare the sugar syrup. In a separate saucepan, combine the sugar and water. Bring it to a boil and let it simmer for about 5 minutes until the sugar completely dissolves. If desired, add a few strands of saffron to the syrup for added flavor and color.
6. Once the oil is hot, reduce the heat to medium-low and carefully drop the gulab jamun balls into the oil. Fry them until they turn golden brown, rotating them gently to ensure even cooking. It is important to fry them on low heat to ensure they cook through without getting burnt on the outside.
7. Once the gulab jamun balls are cooked, remove them from the oil using a slotted spoon and drain off any excess oil.
8. Transfer the fried gulab jamun balls into the warm sugar syrup. Let them soak in the syrup for at least 30 minutes to an hour, allowing them to absorb the sweetness.
9. Serve the cheese gulab jamun warm or at room temperature, garnished with some chopped nuts if desired.
Enjoy the delectable and cheesy twist to the traditional gulab jamun recipe!