INGREDIENTS:
- 100 grams khoya/dry milk
- 100 grams chhena/paneer
- 50 grams arrowroot (corn flour, maida, semolina)
- 1 spoon milk
- Ghee/oil for frying
- 0.25 tsp baking powder
- 4 cardamom (powder)
- 20 pistachios, finely chopped and chopped for garnish (optional)
- 250 grams sugar
- 1 teaspoon rose water
- 1 cup water
- 1 teaspoon milk (optional)
INSTRUCTIONS:
- Take khoya and knead it well to ensure that there are no lumps in it.
- Now add cottage cheese, arrowroot, cardamom powder, baking powder and a little milk to the khoya and then mix well and prepare a soft dough and keep it aside.
- To make syrup, boil 1 cup water and sugar in a pan.
- When the syrup becomes a little thick, turn off the gas. (To check this, place a drop of syrup between your thumb and forefinger and press it and separate it. If it becomes like a thin fibrous string, then the syrup is ready.)
- Add rose water to the syrup and leave it to cool at room temperature.
- Now start preparing Gulab Jamun Balls by applying oil/ghee on your hands.
- Place a small portion of dough in the middle of your palm and roll it into a circle to shape it.
- Now fry them in a pan on low flame till the ghee turns golden in color, remove the excess ghee and dip the Gulab Jamun balls in the previously prepared syrup.
- Heat the Gulab Jamun with the syrup on a low flame for 2-3 minutes so that it absorbs the hot syrup and becomes big and soft.
- Keeping gulab jamuns soaked in sugar syrup for a longer time will make gulab jamuns more delicious.
- Keep in mind that the syrup bowl should be flat and there should be enough space for the jamun balls because the gulab jamun balls swell further after absorbing the syrup and if there is no space, the balls break.
- If you wish, you can garnish with chopped pistachios and aromatic syrup before serving.
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