Traditional Soft Gulab Jamun with Saffron Monkaura Syrup

Ingredients

• ·1 cup Mawa / Khoya (grated fine)
• ·1/4 cup Fresh paneer (mashed completely smooth)
• ·2 tbsp All-purpose flour (maida) or fine almond flour
• ·1/4 tsp Green cardamom powder
• ·Pinch of baking soda
• ·Desi ghee or neutral oil for deep frying
• ·1 cup MONKAURA Erythritol + Monk Fruit Sweetener
• ·1 cup Water
• ·4 Green cardamom pods (crushed)
• ·Few strands of Saffron (Kesar)
• ·1/2 tsp Pure rose water

Step-by-Step Method

1. 1.In a wide flat plate, knead together the grated khoya and paneer using the heels of your palms for 5-6 minutes until completely soft and lump-free.
2. 2.Add flour, a tiny pinch of baking soda, and cardamom powder. Knead gently to form a soft, pliable dough. Do not overwork.
3. 3.Pinch small portions and roll into 12 small crack-free smooth spheres.
4. 4.Heat ghee in a heavy kadai on low flame. Gently slide in the dough balls. Fry on low heat, swirling the warm ghee gently with a slotted spoon so the jamuns rotate continuously and brown evenly to a deep golden mahogany hue.
5. 5.For the sugar-free syrup: In a separate saucepan, combine 1 cup water, 1 cup MONKAURA sweetener, crushed cardamom pods, and saffron. Bring to a boil for 4-5 minutes until the sweetener is completely dissolved. Turn off flame and stir in rose water.
6. 6.Gently transfer the warm fried jamuns directly into the warm MONKAURA syrup. Allow them to soak for at least 2 hours. The jamuns absorb the syrup thoroughly while staying soft and spongy.