Ingredients

• 1 - lemon slice
• 1 L - water
• 50 g - chenna (milk solids left after removing the whey by way of curdling milk)
• 150 g - mava
• 30 g - maida (flour)
• 10 g - cornflour
• 1 tsp - green cardamom powder
• 1/4 tsp - baking powder
• 500 g - sugar
• Canola oil for frying

How to Make Gulab Jamun

• Mix sugar, lemon slice and water and keep on fire to boil. Remove any scum. Reduce to 3/4th.
• Remove half of syrup, keep aside and boil the rest until it reaches 2-string consistency.
• Remove from fire and keep warm.
• Take clean marble or wide paraat; mix chenna and khoya together and mash with base of palm to ensure there are no grains. Mix in maida, cardamom powder, corn flour and baking powder.
• Make into tight round balls of approximately 30 g each. Heat canola oil to medium-hot and gently slide gulab jamuns in oil.
• Make sure you don't put any spoon now as there are chances it may break; wait till the gulab jamun starts to float.
• Gently increase flame and cook until golden brown.
• Remove and drop gently into light sugar syrup. Keep there for 10-12 minutes. Transfer the same into sugar syrup with 2-string consistency.
• Let rest for half an hour. Before serving, gently heat with syrup.