Dudhbari Sweetened Milk Balls In Pistachio Flavored Cream Syrup Recipes

Steps:

• In a large sauce pan, heat milk; bring to a boil.
• Add vinegar and give a gentle swirl.
• The milk solids will have formed.
• Separate solids from liquid by straining through a colander lined with a cheese cloth.
• Allow to drain for a few hours.
• Transfer the milk solids into a mixing bowl and combine with sugar, ground cardamom and melted butter.
• Make 1/2-in balls from the mixture.
• Reserve the milk balls in a non-reactive pan.
• In a sauce pan pour cream; add cardamom, rose water, sugar, salt, pistachio and almond slivers.
• Allow to simmer slowly, constantly stirring, until the cream mixture has thickened into a syrupy consistency.
• Remove from heat; allow to cool.
• Pour the syrup mixture into a blender and process into a smooth sauce; coarser if desired.
• Finally, pour the syrup over the milk balls in the pan.
• To serve, put a few cubes in a serving bowl, add some cream sauce, topped with whole pistachio.

Steps:

• Dough:.
• Make the dough by combining the milk powder, flour, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions.
• Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
• Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.
• After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
• If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
• The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
• Sugar Syrup:.
• The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of Kesar (Saffron).
• Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
• Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.