Gulab Jamun Sweets Recipe

Ingredients:

Flour 1/2 cup
Finely crumbled khoya 1 cup
Baking soda 1/4 tsp
Green cardamom powder a pinch
Saffron few strands

For Sugar Syrup:
Sugar 2-1/2 cups
Water 1-1/4 cups
Oil for deep frying

Method:
In a bowl, add the crumbled khoya and flour and baking soda. Mix well. Add very little water at a time to make smooth but firm dough. Don’t knead dough. Keep aside. In a pan add water and sugar to make sugar syrup, remove scum from sugar water if any. Add the cardamom powder. Let the sugar syrup thicken very lightly. It should be sticky to touch, remove from flame and let cool for a while. Saffron strands may be added if using. Meanwhile start making small jamun balls. When the oil is heated to a medium, drop the jamun balls carefully from sides taking care not to crowd too much in the pan. Take a ladle and turn the jamun balls while frying as they tend to stick in the bottom when first dropped in oil for frying. Just roll the jamun balls all over to enable uniform cooking and colour. When almost deep reddish colour, remove drain oil on a paper towel. Drop these jamuns into the prepared sugar syrup. Let them remain immersed in syrup for some time. Serve either chilled or warm.