First, take mawa or khoya kheer in a dish or aflat base and mash it well. Be careful not to overdo it.
Thenadd the grated cheese, flour, baking powder, and cardamom powder and mix well.
Youcan add a little rose water and 2-3 spoon water if needed. Because the mixturegets dried out to mix the rest of the ingredients with the mawa.
Then cut the little pieces from the dough and round them well with your hands. Notethat the size of all the Jamun should be the same.
Thenplace them in a container.
Prepare sugar syrup for GulabJamun
In a container, first, add the right amount of water and sugar. When the sugar iscompletely dissolved, put on the gas.
Boil the syrup until it is lightly thickened. If you notice that it is getting toothick, add a small amount of water.
Then add 1 teaspoon of rose water and 2-3 pieces of green cardamom. You can also adda few strands of saffron.
In this way, boil the syrup and turn off the gas and let it cool down.
Frying the Gulab Jamun
In fact,you need to fry the Gulab Jamun next to you while you are making the syrup. Soheat the oil in a pan on the other side.
When the oil is heated to medium heat, reducethe flame of the gas and put all the balls in the oil and gently stir.
Note that when the balls are lightly golden,keep stirring them. Then you will see that all the balls will become evenlybrown.
Making Gulab Jamun
Whenyou see your Jamuns are well-fried, lift them with a sieve and place themdirectly in the syrup.
Thenstir the Jamuns with a spoon or shovel until they are well absorbed.
Thenthe whole pot of Jamuns will place on the gas and let it cook for 1 to 2 minutes.
Thesehelp the Jamuns to absorb the syrup and make them soften.
Thenyou can serve hot Gulab Jamun if you want. Or leave it in the pan and serve atthe end of the meal.
After putting the oil in a pan, it should be heated to medium heat. Then lower the flame of the gas and wait for about 1 minute. Then gently put all the balls start frying. Then keep moving the balls continuously until their colors turn golden or light brown.
The temperature of the oil in the pan before frying should be noticeable. Because when the temperature of the oil is too high or too low, the Jamun can be broken when frying.
If the amount of flour used during dough is high, they are likely to break.