Step-by-Step Instructions

1. 1.Prepare the Dough

   On a large plate, take 250 gms of unsweetened khova and mash it well with the heel of your palm until it becomes smooth and there are no lumps. Add 1/2 cup + 1 tsp of grated paneer, 1/2 cup of maida (all-purpose flour), and 1/4 tsp of cardamom powder. Combine everything well and knead to form a smooth, soft dough.

2. 2.Shape the Jamuns

   Once the dough is smooth, take small portions and roll them between your palms to form smooth, crack-free balls of about an inch in diameter. Prepare all the balls and keep them aside.

3. 3.Prepare the Sugar Syrup

   In a deep pot, combine 3 cups of sugar and 4 cups of water. Add 10 crushed green cardamoms, 4 tsp of rose water, 2 tsp of kewra water, and a few saffron strands. Give it a mix. Add 2 tsp of lemon juice to prevent crystallization. Bring the syrup to a boil and then turn off the heat. Keep the syrup hot.

4. 4.Fry the Jamuns

   Heat oil or ghee in a deep pan over a medium flame. Once the oil is moderately hot, gently drop the prepared balls into the oil. Fry them, stirring gently and constantly, until they are evenly golden brown all over.

5. 5.Soak the Jamuns

   Using a slotted spoon, remove the fried jamuns from the oil and immediately drop them into the hot sugar syrup. Once all jamuns are in the syrup, cover the pot and let them soak for at least 4 hours to absorb the syrup and become soft.

6. 6.Serve

   After soaking, the Gulab Jamuns will have increased in size and become soft and juicy. Serve them warm or at room temperature.