Rava Kesari (Semolina Halwa)
Golden South Indian Rava Kesari with Zeliva Cardamom and saffron — ready in 20 minutes.
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Gulab Jamun
Soft, golden dough balls soaked in a fragrant rose-cardamom syrup — India’s most beloved sweet treat.
Ingredients
- 200g Khoya (mawa) — grated
- 3 tbsp All-purpose flour (maida)
- 1/2 tsp Zeliva Cardamom Powder
- A pinch of Baking soda
- Milk — as needed to knead soft dough
- Oil or Ghee — for deep frying
- 1.5 cups Sugar
- 1 cup Water
- 1 tbsp Rose water
- 4–5 Saffron strands
- 1 tsp Zeliva Cardamom Powder (for syrup)
Cooking Method
Follow these four simple steps for the silkiest, restaurant-style paneer butter masala right in your kitchen.
1
Make The Sugar Syrup
Combine sugar and water in a saucepan over medium heat. Stir until dissolved then stop stirring. Add saffron, rose water, and Zeliva Cardamom Powder. Simmer for 5 minutes until slightly sticky (one-string consistency). Keep warm on very low heat.
2
Prepare The Dough
Mix grated khoya, flour, baking soda, and Zeliva Cardamom Powder in a bowl. Add milk one tablespoon at a time and knead gently into a soft, smooth dough. Do not over-knead. Divide into 20 equal smooth balls with no cracks u2014 cracks will cause them to break during frying.
3
Fry The Jamuns
Heat oil or ghee in a deep pan to medium temperature (not too hot). Test with a small piece of dough u2014 it should rise slowly. Fry the balls in batches, stirring gently, until they turn deep golden brown all over, about 5u20137 minutes. Drain briefly.
4
Soak & Serve
Drop the warm fried jamuns directly into the warm sugar syrup. They will absorb the syrup and double in size. Soak for at least 20 minutes before serving. Serve warm or at room temperature, garnished with chopped pistachios.
