Preparation time—30minutes Cooking time—1hour
Makes about—50pieces Category—Indian sweet
2-Chhena panner 175gms
3-Maida [refined flour] 125gms
4-Suji [semolina] 1½ tbs
5-Javitri [mace] powder a pinch
6-Cardamom [green] powder ½ tsp
7-Soda bi carbonates a pinch
8-Baking powder ½ tsp
10-Clarified butter[ghee] to fry&1tbs
1-Grate khoya and knead it well with chhena.
2-In a bowl mix together ghee, 2tbs of water, soda, baking powder, cardamom powder along with javitri and keep aside.
3-Add flour, suji and above prepared mixture to the khoya and chhena mixture.
4-Knead it to smooth and soft dough and keep in the refrigerator for 15-20 minutes.
5-Divide this dough into about 50 portions and shape into balls by rolling between the palms.
6-Boil sugar in one liter of water till the syrup turns brown.
7-In a separate pan boil one liter of water and add one fourth of the syrup to it, mix well and keep aside.
8-Now in kadhai heat ghee over medium flame, slide the balls, a few at a time into the ghee then shake the kadhai till the balls rise to the surface.
9-Remove with slotted spoon and immediately immerse into the thin syrup for 5-6 minutes. Then transfer them to the thick syrup [to retain the shape of gulab jamun].
10-Serve hot along with sugar syrup.