Ingredients
1¾ cups sugar
1 cup water
1 tbsp rose water
1 cup khoya, or mawa
¾ cup paneer, grated
3 tbsp all-purpose flour
2 tbsp sooji, fine, can be rava or semolina
½ tsp cardamom powder
1 tsp milk
¼ tsp baking powder
oil, for deep-frying
Preparation
Boil the sugar and water then remove the mixture from the fire.
Add the rose water and stir. Keep the sugar syrup mixture aside.
In a bowl, add the khoya and mash it very well. You can grate it first before mashing if you prefer.
In a mixing bowl, combine the flour, paneer, sooji, baking powder, and cardamom powder.
Mix gently to make a soft dough. Do not knead too much.
Make small round gulab jamuns from the dough.
Deep-fry the gulab jamun balls in oil at a very low flame until they turn golden brown in color.
Place the syrup in a pan, add the fried gulab jamuns then bring it a boil. Remove it from the flame.
Serve them warm and enjoy!
