GULAB JAMUN using khoya

       Fried milk balls in syrup. A few drops of rose essence is used in this dish to give it that amazing gulabi flavour, which is why this dish is called "gulab jamun". But if you don't have one still this dessert tastes sweet and of course mouthwatering.

INGREDIENTS:
khoya - 500 gms. 
plain flour - 125 gms. 
baking soda - 1/4 tsp. 
milk - 1/4 cup 
cardamom powder - 1/4 tsp. 
saffron strands - one pinch
Rose essence - 1/2 tsp
sugar -250 gms
water - 250 ml
lemon juice - 1 tsp
ghee to deep fry
METHOD:

• To make the syrup:
• Take the sugar in a heavy pan and add water. Boil and add saffron and rose essence .add lemon juice, this will avoid sugar to crystallize. The syrup is done when , while dropping from a spoon it falls in a thin single thread.
• Crumble the khoya. Sieve in the flour and soda together. Mix in the cardamom powder. 
• Mix well to form a soft dough. Use as much milk as required for kneading. Make balls of even size. Makes about 25-30.
• Heat the ghee very well. Take off fire and cool a little. Let in some of the jamuns. Don't over crowd the frying pan. When they rise up put back on fire and fry till medium brown. 
• It is very important that you Keep stirring to get even browning. Remove from ghee and put in the
• syrup. Soak for 2 hours . Drain and transfer to a glass bowl.
• Repeat for all the balls. When done pour the remaining syrup over the jamuns. Microwave
• lightly before serving.

Makes 25-30 gulab jamuns.