Making the mixture
1. Take 1 cup khoya or mawa (200 grams) in a bowl. Soft khoya also known as ‘daap ka khoya’ or ‘chikna khoya’ is used. This is a soft khoya, so it mashes and kneads very well.
2. Pound it well indeed. There ought to be no protuberances or little pieces or pieces in the khoya. You can likewise mesh and afterward pound the khoya. Try not to squash excessively. Simply crush and continue with the following stage.
3. Then add ¾ cup or 100 grams ground paneer, fine rava (semolina), 2 tablespoons regular flour, ¼ teaspoon baking powder and ½ teaspoon cardamom powder to the pounded khoya.
There ought to be no knots in both the mawa and paneer. On the off chance that there are protuberances, the surface isn’t even and smooth. The pieces and bits of mawa or paneer give a chomp while eating.
4. Blend well.
5. Add 1 tablespoon milk and assemble to shape a mixture with milk. Try not to ply. Just tenderly blend. On the off chance that you can’t shape balls or on the other hand on the off chance that the blend seems dry, add a couple of teaspoons of milk and blend once more. Cover the mixture and put away for 30 minutes.
Making sugar arrangement
6. Blend 1.75 cups (250 grams) sugar in 1 cup water.
7. On a medium-low fire, heat the sugar arrangement till it becomes tacky. You simply have to turn off the fire before the syrup arrives at a one string consistency. I have utilized crude sugar which caused the syrup to have a dim variety.
The syrup ought to be tacky and not watery. You could in fact cook the sugar syrup till it arrives at a half-string consistency.
8. Add rose water and mix. Put the sugar arrangement away. On cooling, in the event that the sugar syrup takes shape, simply add 2 to 3 tablespoons water and warm the syrup once more. Mix while warming the syrup. The sugar gems will vanish.
Molding and Searing
9. Following 30 minutes, make little balls from the batter without breaks. Cover the batter balls and put away.
10. Heat oil until it is medium-hot. Bring down the fire to a medium-low or low and sit tight briefly. Then delicately place the batter balls in the oil.
In the event that on the off chance that, the batter balls breaks while broiling, add some more maida (around 1 to 2 tablespoons) to the mixture. Blend delicately once more. Put away for fifteen minutes. Afterwards fry.
You can likewise really look at one little piece prior to broiling the other balls. On the off chance that it breaks, utilize the tip referenced previously.
11. When they begin to have minuscule brilliant spots, continue to pivot them in the oil, so the balls are uniformly cooked. Since I was taking the photographs, I cooked a couple of them more.
12. Eliminate the broiled mixture balls and afterward put them on kitchen paper towels to eliminate additional oil.
Absorbing sugar syrup
13: Spot the hot broiled batter balls in the sugar syrup. Keep on searing the remainder of the batter balls in clumps. Later spot them while still hot in the sugar syrup.
14. At the point when all the gulab jamun are put in the sugar syrup, then, at that point, save the entire container on a low fire for 1 to 2 minutes, till the jamun become delicate. Warming aides the jamun to assimilate the syrup and become delicate.
The gulab jamun expands a piece in size. Try not to overcook as then they can break. Utilize a huge container, so that the seared jamun balls are not stuffed and you can without much of a stretch mix them tenderly while they are stewing.
15. Serve gulab jamun warm or at room temperature. You can likewise chill them and serve them cold. Decorate them with flower petals or almond fragments.