Grate khoya, mash chenna and keep them aside.
Mix the two along with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough.
Divide into sixteen equal portions and shape into balls.
To prepare a sugar syrup, heat two cups of water and add sugar to it. Stir to dissolve the sugar. Clear the syrup by removing the scum, if any.
Heat sufficient ghee/oil in a kadai. Add the balls and deep fry on low heat till golden in colour. Drain them onto an absorbent kitchen towel or paper.
Soak the fried balls in the sugar syrup for atleast fifteen to twenty minutes before serving.
CHEF\'S TIP
Temperature of the oil should be low or the jamuns will remain uncooked form inside. You may stuff Gulab Jamuns with saffron and pistachio nuts or mishri. |
