Almond Scented Gulab Jamon

Methods and Directions

• To make khoya, bring 2 litres of milk to the boil, add 160ml of white vinegar to curdle. Strain through muslin, then chill. Knead to break curds.
• To make chenna, bring 2 litres milk to the boil, then simmer to reduce to one eighth of its original volume. Chill.
• Mix chenna and khoya with flour, baking powder and ghee. Knead until smooth, then form small balls. Fill with an almond, then deep fry in oil until golden and cooked through.
• Brew Dilmah Italian Almond Tea as per package directions, then place in pot with sugar and lime juice. Bring to the boil and cook to 80% syrup. Allow to cool, then add hot dumplings and allow to soak.