Soft Gulab Jamun

For the syrup: Combine the sugar and water in a wide pan and bring to a boil until the sugar fully dissolves. Simmer for 5 minutes until the liquid becomes slightly sticky to the touch (avoid reaching a string consistency). Remove from the heat and stir in the rose water and cardamom powder.

5 min

On a wide plate, work the grated khoya and fine paneer together with the heel of your palm for 3-4 minutes until the mixture is completely smooth.

3–4 min

Sprinkle the all-purpose flour and baking powder evenly over the mixture. Gently fold and bring the dough together without applying excessive pressure. Never over-knead.

Divide the prepared dough into equal, perfectly sized portions and roll them impeccably smooth between your palms. Inspect carefully to ensure there are zero surface cracks.

Heat enough ghee or oil in a heavy kadhai over medium-low heat. It should be gently warm rather than hot.

Carefully slide the rolled spheres into the oil. Refrain from touching the delicate spheres directly with a spatula; instead, methodically swirl the oil around them to encourage even rotation and uniform cooking.

Fry patiently until they are a deep, even golden brown. Lift them out carefully and rest them on kitchen paper for a minute.

Submerge the freshly fried, hot jamuns directly into the warm (never boiling) aromatic sugar syrup. Allow them to hydrate and soak undisturbed for at least 2 hours prior to service.

2 hr