Pistachio Stuffed Gulab Jamun

This is an absolute favorite.I love sweets and love serving this to all and sundry.More than that I love eating this hot with plain Vanilla Ice cream or Rabadi…forget calories…yumm!

Preparation Time – 30 minutes(excluding soaking time)
Makes – 20 big or 13-14 small Gulab Jamuns

INGREDIENTS

3/4 cup Khoya/Mawa
1/2 cup Paneer
3 1/2 tbsp Plain Flour(maida)
3 1/2 tbsp Corn Flour
1/4 cup crushed Pistachios
1/4 tsp Cardamom Powder
Oil to fry
A few strands saffron
2 cups sugar
1/2 cup water

METHOD

For the Jamuns:

Mash or grate Mawa and Paneer. In a bowl combine the Mawa,Paneer,Plain Flour,Corn Flour and cardamom powder.Knead into a soft dough ensuring there are no lumps of any ingredient.Take the crushed Pistachio on a plate.Take a portion of the dough and flatten it on your palm.Make a dent in the middle and fill it with 1/4 teaspoon of the pistachio powder.Roll it into a lemon sized ball.

Making the Gulab Jamun Balls..

Make similar sized balls using all of the mawa and pistachios.Heat oil in a pan on medium heat and drop the balls 3-4 at a time.Do not add many of the balls as they would be difficult to fry all at once.Fry till they are dark brown and crisp.

The balls after frying..

For the syrup:

Heat the sugar and water in a heavy bottom pan.Add saffron and boil till a semi-thick syrup is formed.Do not boil too much.Keep the syrup warm.

Assembling the Gulab Jamuns:

Add the stuffed Jamun balls to the syrup.

With a ladle gently press the Jamuns into the syrup and also ladle the syrup over the Jamuns. Do this time and again very carefully ensuring the balls do not break.