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A richer version of the gulab jamuns. These gulab jamuns are stuffed with chopped dry fruits, saffron and cardamom powder and then deep fried. The khoya or mava used for the Gulab Jamuns is of a special kind called Hariali Khoya or Chikna Khoya. It is made by reducing low fat milk and is slightly yellowish in colour and is also loose and sticky in consistency. Frying these gulab jamuns is an art in itself. The flame has to be sufficiently low so that the gulab jamuns get cooked on the insides. This a great dessert for a buffet presentation.
Preparation Time: 15 mins.Cooking Time: 45 mins.
Makes 24 pieces.
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