100gm Solidified Milk
1 tsp finely ground Cardamom Powder
One Fourth Cup Sooji (Semolina)
One Fourth Cup Milk
1 Pinch of Bicarbonate of Soda
Ghee/Oil for deep frying
Soak the semolina in the milk and let it stand for 1 hour.
Take the ball of Khoya and grate it finely into large plate or bowl. Add the cardamom powder, bicarbonate of soda and the soaked semolina.
Knead these ingredients well until the consistency is that of a pastry dough
Grease your hands with a bit of oil or ghee and take small portions to roll into balls, about the size of a walnut.
Make sure the balls are perfectly smooth with no cracks.
Heat the ghee/oil in a wok on extremely low heat and slide in the balls .
Very gently agitate and move the balls around with a wooden spatula. They will eventually float to the surface of the ghee/oil. Move them around the wok continually until they are golden brown
Once browned, remove from the oil/ghee with a slotted spoon and let all the excess oil/ghee drain out and immediately add into the warm syrup you would have prepared earlier.
Let the Gulab Jamun stand in this syrup for a minimum duration of 2 – 4 hours. The longer they are left in the syrup before serving, the better they will absorb it.
Remove from syrup and serve garnished with crushed nuts. These can be stored in refrigerators for 4-5 days.