Gulab Jamun

Ingredients:

1. Fresh Khoya - 200gms
2. Fresh Chena - 30gms
3. Baking soda - 2 pinches
4. Flour - 2tsp
5. Cardamom Powder - 1/2tsp
6. Sugar - 350gms
7. Milk - 1tsp
8. Ghee for deep frying

Method

To make the syrup:
1. Heat sugar with water and make a sticky syrup of one-thread consistency
2. Add cardamom powder.
3. While preparing the sugar syrup, add 1tsp of milk and remove impurities on the surface in a layer.














To make Fresh Chhena:
1. Heat milk in a pan and bring it to boil. Add lemon juice or citric acid.
2. Stir slowly and gently until white curd forms on the surface and separates from whey.
3. Once the paneer separates from whey, strain and wash it thoroughly.
4. Tie the paneer in a muslin cloth (it’s a kind of cotton fabric) and squeeze out the excess water.
5. Knead the paneer (CHENA) to make a smooth dough

Make gulab jamun:

1. Grate Khoya and Chhena and keep aside. Sieve in the flour and soda together.
2. Mix green cardamom powder and a little milk to make it into a soft dough.
3.Make balls of even size.
4. Heat Ghee or oil in a Kadhai. Deep fry prepared balls on a slow flame till golden in color.
5. Remove and keep in sugar syrup for 15-20 minutes.
6. It can be served as desert.
7. Serve hot.