When the syrup is slightly sticky, add the lemon juice and mix. Turn off the heat and add the cardamom powder. Cover and set aside. Adding lemon juice prevents the sugar from crystallizing.

In a large plate or bowl, combine the khoya, chhena, and flour. Press and mix well with your hands to form a smooth dough. Once mixed, add the baking powder and mix again thoroughly to form a smooth dough.

From this dough, make small balls. Roll them well between your palms. Flatten slightly and place finely chopped almonds in the center. Roll again into a smooth ball, ensuring there are no cracks.

You can adjust the size of the balls as desired. I made medium-sized gulab jamun, yielding about 40 pieces from this amount of ingredients.

For frying, heat ghee in a pan. When the ghee is moderately hot, reduce the heat to low and add the gulab jamun. Stir gently and fry on low heat until golden brown on all sides.

Do not overcrowd the pan while frying the gulab jamun, as they may burst. Stir very gently and avoid touching the gulab jamun with the spatula until they are golden brown. Fry all the gulab jamun in this manner.

Place the fried gulab jamun in the warm syrup and cover. Let them soak in the syrup for 1 hour. After 1 hour, the gulab jamun will be fully ready. Enjoy these delicious khoya and chhena gulab jamun anytime. They stay fresh for 10 days and can be refrigerated for up to 20 days.

Suggestion: Pay attention to the proportions when making gulab jamun. Use half the amount of chhena as khoya, and half the amount of flour as chhena. Use fresh khoya and chhena.

Instead of nuts, you can fill the gulab jamun with cardamom powder, raisins, or sweet makhana. Filling the center prevents lumps and allows the syrup to penetrate, making the gulab jamun soft and juicy.

To warm the gulab jamun, use a double boiler or heat a small amount of syrup in a frying pan and add the gulab jamun to warm them.