Sweet with a Twist: Whisky-infused Gulab Jamuns
Irrespective of how many you consume, you cannot have enough of Gulab Jamuns, ever. Keeping that in mind, has it occurred to you to spike your favourite dessert? Frankly, the simplest thing to do is adding some scotch to the sugar syrup (chashni). The fried khoya-balls dipped completely in the ‘chashni’ will naturally imbibe the scotch along with the syrup.
However, if you’ve been thinking that the process is tedious and lengthy, think twice. Or don’t, because here’s a recipe that will take you through the entire process.
- Four cups of milk powder
- 100 gram khoya
- 1 tbsp of flour/semolina
- 2 cups of fine sugar
- 1 cup of ghee
- ¼ baking soda
- 1 cup of water
- 1 tbsp milk
- 1 tsp cardamom powder
- 1 pinch of saffron
- 1¼ -1½ cups of sugar
- 1½ cups of water
- ¼ tsp cardamom powder
- ¼ cup of your favourite scotch whisky, preferably peated
For the sugar syrup:
Prepare the syrup first. Take a medium sized pot and pour the sugar, crushed cardamoms, and water in it. Boil it and continue to stir it till the mixture turns sticky. Once done, turn off the heat and allow it to cool down. Then add the scotch and keep it aside.
For the khoya balls, mash the khoya. Now take a fairly large bowl and pour the milk, khoya, baking soda, and flour. Knead till the dough turns firm, ensure that the dough hasn’t dried up. Add a little ghee to the mixture and mix well. Shape the dough into balls—you should be able to make about 20 to 25 small balls.
Meantime, heat up the remaining ghee in a pan on medium flame. Add the balls when the ghee is hot. Fry the balls until they turn golden. Heat up the syrup mildly and pour over the balls. Allow them to rest for 3 hours. Add two tablespoon of scotch in the syrup, an hour after you have turned off the flame.
You are done, so, indulge your sweet tooth with whisky infused gulab jamuns now. Over a dram of Glenlivet, of course!
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