Gulab Jamun - Gulab Jamoon - Kala Jamun Phataphat GULAB JAMUN WITH KHOYA/MAWA RECIPE: INGREDIENTS FOR JAMUNS: 250 grams Khoya/Mava 100 grams Paneer 50 grams Maida(All Purpose Flour) 2 tbsp Rava/Sooji/Semolina 1/4 tsp Baking Soda 250 grams Ghee/Sajuk Tup OR Oil For Frying INGREDIENTS FOR SUGAR SYRUP: 250 grams Sugar 1 Cup Water 1 tsp Cardamom Powder/Elaichi Powder METHOD: 1.First add sugar and water in a kadai.Place the kadai on a gas and turn on flame 2.Heat the sugar syrup on medium flame till it boil 3.Once it boiled,low the flame.Cook the syrup for 7-10 minutes 4.Start to make Jamun:for this add khoya in a mixing bowl,mash it well,there should no lumps. 5.Add paneer,maida,rava/sooji and baking soda in a mixing bowl. Mix it well and make the dough 6.Dough is ready and keep it side for 10-15 minutes 7.Add cardamom powder and kesar in a kadai.Mix it well 8.Turn off flame and keep it aside 9.Turn on flame and add ghee/sajuk tup in a kadai. Heat the ghee for frying jamuns on low flame 10.Again knead the dough well gently.Make small balls from the dough and keep aside 11.Once ghee heated,place the jamuns gently in a ghee.Fry the jamuns on low flame 12.Keep on rotating jamuns in the oil,so they are evenly browned 13.Transfer the jamuns in a plate and keep aside 14.Fry rest of the jamuns this way, stirr it well as the jamuns don't break 15.If sugar syrup is cold,turn on flame.Heat the syrup on low flame 16.Add fried jamun of first batch in medium hot sugar syrup 17.Remove fried rest of the jamuns from gheein a plate. Turn off flame 18.Turn off flame. Add fried jamuns in the sugar syrup 19.Soak the GULAB JAMUNS for atleast 1-2 hours befor serving 20.GULAB JAMUNS are ready to serve,as you can they are double in size 21.SERVE GULAB JAMUNS in a plate