Gulab Jamun

Ingredients:-

· Khoya-1 kg
· Suji(semolina)-2 small cups
· Chironji(Indian cashews)- few nuts
· Ghee( pure or vegetable) or refined oil
· Slightly crushedCardamoms-4 to 5
· Saffron

For sugar syrup

· Sugar- 4 cups
· Water- 3 cups

Method:-

To make sugar syrup: mix water and sugar in a pan and boil it, till it thickens to a single strand consistency. Keep the sugar syrup in a serving dish and allow it to cool. Add a few cardamoms and a few strands of saffron for flavour.
Take suji in a wide pan and mix a tsp of ghee. Then knead it with water to make dough and keep it for half an hour.
Take khoya in another wide pan and knead it properly. Add the dough of suji in it & mix well till both of them blend into each other. Now make small balls out of it. Put a chironji in the centre of each ball. Heat enough ghee in a woke & put the balls into it. Fry them in low heat till brown. Drop the balls into the syrup & let them absorb the syrup. For best results keep gulab jamuns overnight. Serve them either hot or at room temperature.

Tips:-

1. Do not overheat the sugar syrup, it will caramelize the sugar.

2. Add a pinch of salt in the suji dough to blend the sweet taste.