Khoya Gulab Jamun

Instructions

• In a dish take plain flour / Maida. Add baking soda. Mix well.
• Add fresh grated Khoya to it. Let all the pain flour get incorporated to the khoya.
• Don’t add any milk or water. Khoya has enough moisture to incorporate all the flour.
• Knead the mixture into semisoft dough.
• Cover the dough and give it a standing time of 15 – 20 minutes.
• In a pan take sugar. Add water and mix well. Heat it on high heat.
• When the syrup comes to boil, lower the heat and let it simmer for 4 – 5 minutes.
• The sugar syrup should be close to single thread consistency.
• Add saffron and cardamom powder. Mix well and sugar syrup is ready.
• Uncover the dough and kneed it once again.
• Make balls smaller than lemon out of the dough.
• Heat the oil in a pan.
• On another stove heat the sugar syrup on a very low heat.
• Drop the gulab jamun in hot oil and deep fry until they get golden brown color.
• Remove all excess oil and dip the gulab jamun in hot simmering sugar syrup.  
• Let them soak in the syrup for at least 4 – 5 hours or overnight would be better.