Preparation Time : 45 minutes
Serves : 20-30 persons
Khoya / Chenna : 200 grams
Refined flour / Maida : 2 tablespoon
Cardamom / Elaichi powder : 1/2 teaspoon
Sugar : 3 cups
Baking soda : 1/2 teaspoon
Water : 3 cups
Milk : 1 tablespoon
Salt : a pinch
Desi Ghee or Refined oil for deep frying
In a pan add the water and sugar and let it come to a boil. Add the cardamom powder and boil till the sugar dissolves in the water and a thick sugar syrup is formed. Add 1 tablespoon Milk and let it come to a boil. You will notice that the dirt in the sugar syrup will accumulate on top. Strain and keep aside.
For making the gulab jamun balls, mash the Khoya or Chenna in a kitchen work top or in a flat plate. Add the flour and soda and knead into a soft dough without applying much pressure. The dough should be firm but not dry. If it is dry, wet your hands with a little milk and work the dough again until a soft firm dough is made. Now, make small balls but keep in mind that there should be no crease. You can apply a little ghee or oil on your palm before making the ball. Deep fry the balls in hot oil or ghee until golden brown on medium flame.
Drain excess oil and add the fried gulab jamuns to it the hot sugar syrup. Boil the sugar syrup once again if it becomes cold. Soak for minimum 30 minutes and serve warm or at room temperature.