Cardamom to taste (powder)
¼ lb. Indian Cottage
2 tsps. Raw Cream
2 cups Sugar
2 tbsps. All Purpose Flour
Vegetable Oil for frying
¼ tsp.Baking Soda
½ lb. Dry Milk
Mix khoya, paneer, soda, flour, cardamom powder and cream. Knead it
into a soft dough.
Shape the dough into 12 round balls.
Dissolve sugar in 4 cups of water and bring to a boil. Keep stirring
till the syrup thickens. Set aside.
Heat oil and deep fry the balls over medium heat. Keep the heat low
or else the insides of the gulab jamun will remain uncooked.
As the balls turn golden brown, remove them and drop them into the
Remove the Gulab jamuns from the syrup after 20 minutes and serve.