Kesari Stuffed Zauq-E-Shahi Recipe

• Pour milk in a large sauce pan. Bring to a boil simmer
  
• When the milk has reduced to 1/2 it's original quantity, add condensed milk stir and mix well. Scrape the sides of the sauces pan from time to time.
  
• When milk has reduced to 1/4 of its original quantity add saffron
• Add cardamom powder mix and simmer for a couple of mins. 
  
• Remove from the flame. Serve to hot & cold.

How to make Gujab Jamun

• In a plate take khoya, all-purpose flour, roasted semolina, baking powder.
  
•  Mix everything together and knead the mixture into a smooth, soft dough.
• Divide the dough into equal parts. 
• Flatten out the small part of the dough, stuff pistachios. Roll each part between your palms to make smooth crack free balls.
• Heat oil. Keep flame to medium.              
• When the oil is medium hot add a tiny ball of the dough into the oil. 
• Add the first batch of gulab jamuns. Please note that your gulab jamun should be submerged in oil or ghee.
• Take out the gulab jamun balls from oil and transfer them into the warm sugar syrup.
• let them soak in the sugar syrup for a minimum 6 hours, even better overnight.

For sugar syrup

• Take a sauce pan add water and sugar
  
• Stir gently until sugar dissolves. Let the sugar syrup boil for 10 minutes.
• After 10 min take a drop of the sugar syrup in a bowl, when it is cool enough to handle, 
• Touch the drop with your thumb, touch your first finger to your thumb. If it feels sticky, your sugar syrup is ready. 
• Add crushed green cardamom. Stir. Remove from flame.