Ingredients –

1. Khoya or mawa(crumbled) – 1 cup
2. Paneer / cottage cheese (crumbled) – 1/2 cup
3. All purpose flour / maida – 1 tbsp.
4. Semolina / suji – 1 tbsp.
5. Cardamom powder – 1/2 tsp.
6. Baking powder – 1 tsp.
7. Vegetable oil / ghee for frying.
8. Sugar – 1 cup (as per your taste)

Method –

• 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.
• With help of milk, prepare soft dough.
• 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.
• 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.
• After 20 minutes, knead the dough once again.
• Take small amount of dough, roll the dough into round shape.
• 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 warm 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.