Gulab Jamun

To make Gulab Jamun from scratch, you'll need khoya, all-purpose flour, baking powder, and a few other ingredients. Start by preparing the sugar syrup by dissolving sugar in water and adding cardamom and saffron. For the dough, crumble khoya, mix in flour and baking powder, and knead with milk until smooth. Shape the dough into small balls, fry them until golden brown, and then soak them in the warm sugar syrup for a few hours.

Yes, you can make Gulab Jamun gluten-free by substituting all-purpose flour with a gluten-free flour blend or using besan (gram flour). Just ensure that the consistency of the dough remains soft and smooth for the best results.

To store leftover Gulab Jamun, keep them in an airtight container in the refrigerator. They can last for about 3-4 days. When ready to serve, you can warm them slightly in the microwave or let them sit at room temperature for a while.

Gulab Jamun pairs wonderfully with other Indian desserts like Rasgulla, Kheer, or Jalebi. You can also serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast.

If you don't have khoya, you can use milk powder as a substitute. Mix milk powder with a little milk and ghee to achieve a similar consistency. Alternatively, you can use ricotta cheese, but make sure to drain it well to remove excess moisture.