In a sifted, add in flour, milk powder, salt and baking soda. Sieve them together.
Now take this in a bowl, add in ghee and curd. Knead it to a soft sticky dough. Add more curd if needed. Let the dough rest for 5 mins while you make the syrup.
Take sugar and water in a sauce pan, bring it to boil. Simmer it for 5 to 8 mins till it gets little sticky. Dont need for the syrup to reach 1 string.
Now add in cardamom powder, saffron and rose essence. Mix well.
Take small portion of dough and shape it into smooth balls. The balls should be very smooth without any cracks
Now heat oil or ghee for deep frying.Drop the jamuns in and fry till golden. The oil should be on low, when you drop a jamun ball in, the ball should first sink to the bottom then slowly rise to the top.
Drain and drop into hot syrup (you can reheat the syrup till it is hot and then drop the jamun in). Cover and let them soak for 2 hours.
Gulab Jamun using Sooji
Take sooji in a bowl, add milk and set aside for 5 mins.
Take milk powder in a bowl. Add butter and rub it well.
Now add in maida, baking powder, sooji mixure and rub it into the milk powder.
Add milk slowly and knead to a soft dough.
Now take sugar and water in a large pot and bring it to a boil. Boil for 5 to 6 mins till the syrup reaches sticky texture. Set aside warm.
Now add cardamom if needed.
Divide the milk powder mix into small balls and deep fry in medium hot oil till golden.
Set aside to get warm.
Heat the syrup till bubbly. Pour the hot syrup over the warm gulab jamuns. Set aside for 2 to 4 hours for the jamuns to get soft.
Gulab Jamun using Khoya
Heat milk in a wide mouth vessel and bring it to boil...Let it boil for 30-40 mins until it gets thick..Stir often so that it doesn’t stick to the bottom of the vessel..
The khoya should be little on the liquidy side. If it is looks curdled and rough, you can add it to the blender and make into a smooth paste, so the dough will be smooth and not rough. Now let the khoya cool down completely..
Now add in baking soda and mix well..Add in flour and make into a very soft dough.Add a few spoons of milk if needed..
Cover it with a damp cloth and set aside for 20-30 mins..
Now knead the dough once and divide into equal portions..Make small balls out of it and set aside..
Heat oil on a very low flame for deep frying..Add in the balls and fry on a low heat for 15 mins or until the jamuns gets nice colour...
In the mean time while the jamuns are frying make sugar syrup..
Take sugar in a kadai..Cover it with water and bring it to boil..
Add in cardamom pods and mix well..Let it boil for around 5 mins until it reaches sticky consistency. If you take the syrup between your fingers the syrup should be sticky.
Take the fried jamuns and immerse it in the sugar syrup...
Let it soak for 2 to 3 hours before serving.
Serve it with icecream or as it is..
Mashing the paneer is the main step, so mash them till smooth.
Don't add too much maida, if your mix is sticky, then add another tblspn of maida. If you add too much maida then the jamuns will get hard.
Fry the jamuns in low to medium heat, a trick is, once you add jamuns to oil, don't stir immediately, leave them for a min them stir so you don't break the balls.
The syrup has to be warm, the jamuns should be hot. So when you put hot jamun in syrup, it absorbs the syrup well.
Using milk powder is optional, but it enhances the taste and texture.
Add milk little at a time to make the dough. Don't pour all at once.
The dough has to be soft, hence the jamun will be soft.
Make the dough soft so there will be no cracks while rolling the jamun.