Gulab Jamun

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6: Serve

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

• Ensure the dough is smooth and crack-free to prevent the jamuns from breaking while frying.

• Fry the jamuns on a medium to low flame for even cooking from the inside.

• Drop the hot jamuns immediately into hot (not boiling) sugar syrup for best absorption.

• Stuff the jamuns with a mixture of chopped nuts like pistachios and almonds before frying.

• Use milk powder instead of khoya for a quicker version.