Ingredients –
- Khoya or mawa(crumbled) – 1 cup
- Paneer / cottage cheese (crumbled) – 1/2 cup
- All purpose flour / maida – 1 tbsp.
- Semolina / suji – 1 tbsp.
- Cardamom powder – 1/2 tsp.
- Baking powder – 1 tsp.
- Vegetable oil / ghee for frying.
- 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.