Ingredients

• Khoya – ½ cup
• Panner – ½ cup
• Water – 3 cups
• Sugar – 1 cup
• Milk – 1 tablespoon
• Whole Cardamom – 3
• Dry Rose Petals – 1 tablespoon
• Yellow Food Colour – ½ teaspoon
• Baking Soda – ½ teaspoon
• Maida flour – ¼ cup
• Baking Powder – 1 teaspoon
• Ghee or oil – For frying
• Saffron – A pinch

Method

Sugar syrup:

1. Mix water and sugar in a pan.

2. Heat on low flame till the sugar dissolves. Do not boil.

3. Cook till the mixture thickens.

4. Take out the sugar syrup and cool it down for 30 minutes.

5. Add cardamom, food colour and saffron to the syrup.

6. Keep it aside.

Gulab jamun balls:

7. Mix paneer, khoya and baking soda in a mixing bowl.

8. Knead to prepare a soft dough. The softness of the dough is important so that the gulab jamun balls don’t break while frying.

9. Divide the dough into equal-sized balls.

10. Heat the oil or ghee in a pan.

11. Fry the balls on low flame.

12. After frying, drain the balls.

13. Keep them aside to cool down.

Final stage:

14. Add the balls to warm the sugar syrup.

15. Soak for half an hour and then take them out.

16. Garnish with rose petals and saffron.

17. Serve hot or cold.