Cooking Instructions
- 1
Take khoya and mash it well.There should be no lumps.
- 2
Now add paneer,sooji,maida baking powder and cardamom powder to the mashed khoya. There should be no lumps.There should be no lumps.
- 3
If there is lump, the texture of the gulab jamun will not be good.They won't be smooth.
- 4
Add milk and gather together to form a dough.Dont knead.
- 5
Just gently mix. If you are unable to form balls or if the mixture appears dry, add a few teaspoons of milk.Cover the dough and keep it aside for 30 mins.
- 6
Make small balls from the dough.Cover the balls and keep aside.
- 7
Now dissolve sugar in water. Heat the sugar solution till it becomes sticky. Switch off the heat before the syrup reaches a thread consistency.
- 8
Add rose water and stir. Keep the sugar solution aside. On cooling, if the syrup crystallizes, add 2-3 tablespoons of water and warm the syrup again. It will again return to liquid state.
- 9
Now take a kadai,add oil and heat it till it's medium hot. Lower the flame and wait for a minute. Then gently place the jamun in the oil.
- 10
Once they start to have tiny golden spots, keep on rotating them in the oil so that the gulab jamuns are evenly browned.
- 11
Remove the jamun and place them on a tissue paper to remove excess oil.
- 12
Now place the jamun in the sugar syrup.
- 13
When all the gulab jamuns are placed in the sugar syrup, keep the whole pan with the sugar syrup and gulab jamuns on a low flame for 1-2 mins till the jamun becomes soft.
- 14
The jamun will increase in size.Don't overcook the jamuns otherwise it will break.
- 15
Serve gulab jamuns warm or at room temperature.
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