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GULAB JAMUN
INGREDIENTS
| Paneer | 1/2 cup | Milk * | 2-3 tsp |
| Maida | 50 gm | Ghee for deep frying | |
| Khoya | 250 gm | Sugar | 1 1/2 cup |
| Soda-bi-carb | 1/8 tsp | Water | 2 1/2cup |
| Kewda Jal (Water) | 2 tsp | Elaichi Powder | 1 pinch |
* If required.
METHOD
Mash khoya and paneer separately to a smooth texture. Then mash them together with soda-bi-carb. Make it soft by adding milk If required. Heat ghee in a kadahi. Simultaneously, make 15-20 balls of the mashed mixture. Fry on low flame to a reddish brown color, which may take 4-5 minutes. Transfer directly to hot Chashni (Sugar Syrup). Boil once and turn off the gas. Serve hot.
METHOD FOR MAKING CHASHNI
Heat water and sugar in a kadahi. Keep stirring until the sugar dissolves. Bring it to boil and clean the syrup with diluted milk. Cook the syrup to one-thread consistency.
Makes: 15-20 gulab jamuns.
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