Gulab Jamun

Ingredients:

250 gm- khoya

1/4 cup- maida

Cardamom powder

1 and half cup- sugar

3/4 cup- water

A pinch- cardamom powder

Oil/Ghee for frying

Method:

Sugar syrup:

In a wide pan take sugar.

Add the water.

Boil the syrup till it turns slightly sticky.

Turn off the heat before syrup turns to 1 sticky consistency.

Add cardamom powder.

You can also add rose water or saffron.

Gulab jam:

Add maida and baking soda, mix it well.

Add khoya in this, mix it well and kneed into the dough.

Kneed to smooth and soft dough.

Cover the dough and keep it aside for 20 to 30 minutes.

Make small balls from the dough.

Simultaneously, heat ghee/oil in the pan.

Once oil is hot enough, drop balls into the pan.

Fry it on low flame and stir continuously.

Fry it till it turns golden brown.

Drop the balls in hot sugar syrup.

Coat the balls with syrup and serve it after some time. Keep it aside for sometime so that balls absorb the syrup properly.

Tips:

While making balls you can add piece of Almond in middle of the gulab jamun.

While making syrup if it is sticking at the sides of corner and crystallization starts then with tissue or spoon spread/coat the sides of the pan with ghee. It will stop further crystallization. Also, ghee will not damage the taste of our gulab jamun.

Maida will make the gulab jamun dough soft. If you want nice granular texture then you can add 1tsp Rava/sooji along with the maida in the mixture/dough.

Fry gulab jamun only on low flame else it will remain raw from inside.