Gulab Jamun

Prep Time: 10min
Cook Time: 20min
Total Time: 30min
Yield: 8-10 Servings

Ingredients

1 Cup Grated Khoa(Mawa)
3 Tblspn Maida/Refined Wheat Flour
1/8 Tspn Baking Soda
1/4 Tspn Green Cardamon(Ellachi) Powder
1 Tblspn Milk or add as required
Ghee/Clarified Butter/Oil for Deep Fry

For Sugar Syrup

2 Cups Water
1 1/2 Cup Sugar
1 Tblspn Rose Water(optional)


Directions

1. In a mixing bowl; add grated khoya, maida, baking soda, cardamom powder & combine well. Now add milk & knead to a smooth dough. Cover with a damp cloth & let the dough rest for 20 minutes. 
2. Make small size balls from the dough (yield 16-20 dough balls) & cover them with a damp cloth. If the dough appears dry or unable to form balls add a few teaspoons of milk to it & knead again.
3. Heat ghee in a kadai/sauce pan on a medium flame for frying jamuns & once ghee is hot enough drop dough balls in it & fry them in small batches until evenly browned for 3-5 minutes.
4. Keep turning the jamuns with a strainer ladle while frying otherwise they get discoloured. 
5. Transfer them to a plate lined with paper towel to remove excess oil & keep it aside.
6. For sugar syrup, boil water in a sauce pan on medium flame & then add sugar. Simmer the sugar syrup for 10 minutes or until it attains one thread consistency & mix well. 
7. Now add rose water, fried gulab jamuns to the syrup & turn off the flame. 
8. Serve warm.

Note: Store it in an air tight container & stays fresh for 1 week when refrigerated.