From Maimoona Yasmeen’s Recipes
Khoya: 250 grams
All purpose flour (maida): 50 grams
Baking soda: 2 pinches
Cardamom or Elaichi powder: ½ teaspoon
Clarified butter (pure ghee) : (250 grams ) for frying
Water: 2 cups
Sugar: 2 & 1/4th tea cup (280 grams)
Lemon juice: ½ teaspoon
Mix khoya , all purpose flour or maida, baking soda and cardamom or elaichi powder.
Mix well and knead the dough thoroughly. Keep this dough aside for about half an hour.
After half an hour mold the dough into small, round balls.
In a frying pan, add clarified butter or pure ghee.
When the clarified butter gets hot, lower the dough balls into the pan.
Deep fry on both sides on low flame till the dough balls turn light brown.
Keep these fried dough balls aside.
In an another pan, add water and sugar.
Add lemon juice to prevent crystallization of sugar.
Cook on medium flame till a thick consistency sugar syrup is formed. Switch off the flame.
Add the fried dough balls to the hot sugar syrup and leave for about half an hour so that the balls soak sugar syrup thoroughly.
Gulab Jamuns are now ready to be served.