Take 1 cup khoya or mawa (200 grams) in a bowl. Soft khoya also known as ‘daap ka khoya’ or ‘chikna khoya’ is used. This is a soft khoya, so it mashes and kneads very well.
Mash it very well. There should be no lumps or small bits or pieces in the khoya. You can also grate and then mash the khoya. Do not mash too much.
Then add ¾ cup or 100 grams grated paneer, fine rava (semolina), 2 tablespoons all-purpose flour, ¼ teaspoon baking powder and ½ teaspoon cardamom powder to the mashed khoya.
Mix well. Add 1 tablespoon milk and gather together to form a dough with milk. Don’t knead. Just gently mix.
Meanwhile, make the sugar solution. Mix 1.75 cups (250 grams) sugar in 1 cup water.
On a medium-low flame, heat the sugar solution till it becomes sticky. You just need to switch off the fire before the syrup reaches a one thread consistency. Add rose water and set aside.
Heat oil until it is medium-hot. Lower the flame to a medium-low or low and wait for a minute. Then gently place the dough balls in the oil.
Once they start to have tiny golden spots, keep on rotating them in the oil, so that the balls are evenly browned.
Be sure to test the oil before frying the gulab jamun.
Remove the fried dough balls and then place them on kitchen paper towels to remove extra oil.
Place the hot fried dough balls in the sugar syrup. Continue to fry the rest of the dough balls in batches. Later place them while still hot in the sugar syrup.
When all the gulab jamun are placed in the sugar syrup, then keep the whole pan on a low flame for 1 to 2 minutes, till the jamun become soft.
Serve gulab jamun warm or at room temperature. You can also chill them and serve them cold. Garnish them with rose petals or almond slivers.
Enjoy for any occasion with loved ones, family, and friends. This sweet and soft dessert is a treat.