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- Khoya or mawa – 2 cups
- Paneer / cottage cheese – 1 cup
- All purpose flour / maida – 2 tbsp.
- Semolina / suji – 1 tbsp.
- Cardamom powder – 1/2 tsp.
- Chopped dry fruits for stuffing (as per your taste)
- Food color ( optional )
- Baking powder – 1 tsp.
- Vegetable oil / ghee for frying sweets
- Sugar – 2.5 cups (as per your taste)
- Mash the khoya with your palm until it becomes soft and smooth.
- Mix paneer, semolina, maida and baking powder.
- Now mix everything well and knead until it becomes soft.
- Soft and smooth dough is ready, keep it aside for 20 minutes.
- You can use this dough for kala jamun, khoya gulab jamun and langcha.
- Take 2 tbsp prepared dough to bind the stuffing, mix dry fruits, food color, cardamom powder and 2 tsp sugar.
- Mix everything really well and keep it aside.
- Add sugar, cardamom powder and 2 cups of water into the kadhai on medium heat.
- Let the sugar dissolve in the water completely.
- Keep the syrup gooey in texture, don’t make it too thin.
- Once sugar chasni is boiled, turn off the heat.
- Take small amount of dough, roll the dough into round shape and flatten it with your fingers.
- Top up with some stuffing and close really well.
- Prepare rest of the Gulab jamun in the same way.
- Heat the oil in a pan/kadhai to medium heat.
- Fry all the Gulab Jamun balls in the heated oil.
- Keep stirring until it turns golden in color.
- Once ready, transfer into a kitchen or absorbent tissue.
- Fry all the gulab jamun in the same way.
- Leave fried Gulab Jamun for 10-15 minutes in sugar chasni.
- After 15 minutes, take out all the Gulab Jamun into a bowl.
- Gulab Jamun is ready, you can garnish with Pista powder, coconut powder, etc.
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