Gulab Jamun

Preparation time :  20 mins

Cooking time         :  15 mins

Yields                       : 20-25 pieces

Ingredients:

• Khoya                     - 1 cup(grated if store bought)
• Maida                     - 4 Tbsp
• Sooji                       - 2 Tbsp
• Baking soda          - 1 pinch of it
• Milk                        - 1 Tbsp(or more if needed)
• Cardamom seeds - 2
• Oil+Ghee              - for deep frying(50-50)

For the syrup:

• Sugar                          - 1 & 1/2 cups
• Water                         - 1 & 1/2 cups
• Saffron                       - few strands
• Cardamom powder - 1/2 tsp

Method:
1. In a mixing bowl add khoya, maida, sooji, baking soda and milk.
2. Crush the cardamom seeds in a mortal pestle and powder them. Add them in the mixing bowl.
3. Mix everything and prepare a nice soft dough.
4. Divide the dough into 20-25 small balls of equal size. 

5. To prepare the syrup add sugar, water and cardamom powder in a pan. Put the pan in medium heat and bring the mix to a boil.
6. Add saffron and mix well. Boil for another 6-8 minutes. Remove from heat and keep aside. Make sure the syrup remains warm until the jamuns are dunked.
7. To make the jamun - in a deep pan add ghee and oil and put on medium heat.
8. When oil is hot add the balls one by one and fry on medium heat till golden brownish from all sides. 
If the oil is too hot the jamuns will appear brown from outside but it would not be fully cooked from inside.

9. When well fried remove from oil and put in kitchen towel to get rid of excess oil.

10. After few minutes dunk the fried jamuns in sugar syrup. Allow the jamuns to absorb syrup and turn soft, smooth and tender.

11. Serve gulab jamun warm or at room temperature or chilled.