Step-by-Step Instructions

1. 1.Prepare the Sugar Syrup

   In a pot, combine sugar and water. Place it on the stove over medium heat. Stir until the sugar dissolves completely. Add elaichi powder for flavor. Let it simmer for about 5 minutes until it forms a slightly sticky syrup (not a thick string consistency).

2. 2.Prepare the Gulab Jamun Dough

   In a large plate, combine khoya, paneer, maida, and baking powder. Knead all the ingredients together thoroughly for about 10-15 minutes until you get a smooth, soft dough without any lumps.

3. 3.Shape the Gulab Jamuns

   Take small portions of the dough and roll them between your palms to form smooth, round balls. Ensure there are no cracks on the surface of the balls. Continue until all the dough is used.

4. 4.Fry the Gulab Jamuns

   Heat oil in a deep pan over low flame. Once the oil is moderately hot, gently drop the shaped gulab jamuns into the oil. Fry them on low flame, turning occasionally, until they turn uniformly golden brown on all sides. This should take about 10-15 minutes.

5. 5.Soak in Sugar Syrup

   Once the gulab jamuns are fried to a golden brown, remove them from the oil using a slotted spoon and immediately transfer them into the warm sugar syrup. Ensure they are fully submerged. Let them soak in the syrup for at least 2-3 hours for best taste, allowing them to absorb the syrup and become soft and juicy.

6. 6.Serve

   Serve the gulab jamuns warm or at room temperature, garnished with chopped pistachios if desired.