1-2tablespoonswarm milkas needed to knead the dough
For the Sugar Syrup
1.5cupsgranulated white sugar300 grams
sliced pistachios, to garnish
In a large mix together grated khoya, maida (all purpose flour), cardamom powder and baking powder. Mix until well combined.
Add melted ghee to the bowl. Use your fingers to mix ghee with the khoya and maida.
Start adding warm milk, little by little until it all comes together as a dough. Don’t knead the dough too much. Just bring it all together to a smooth dough. Cover and let it rest for 20 minutes.
Meanwhile to wide a pan add sugar, water, cardamom powder, rose water and kewra essence (if using).
Bring it to a boil. Add lemon juice. Then lower the heat and let the syrup simmer for 5 to 6 minutes. Once it’s a little sticky after 5 minutes, remove pan from heat and set aside. Keep it warm.
Now give a quick knead to the dough. Make a small ball out of it. Work with soft hands and squeeze the ball between your palm to shape it. Form a smooth round ball with no cracks.
Repeat with the remaining dough. I got 14 balls of 15 grams each.
Heat oil in wide kadai/pan on medium heat. Heat oil for 5 minutes on medium heat and then lower the heat to low-medium. Add the jamuns to the warm (not hot) oil. Fry until golden-brown. This will take few minutes, keep rotating the jamuns regularly with a spatula so that they get cooked evenly.
Once they are dark brown in color, remove them from the oil.
Drop the gulab jamuns in warm (not hot & not cold) sugar syrup. Let it soak the syrup for at least 30 minutes.
Garnish with pistachios and serve warm or cold. You may also decorate them with edible silver leaf (chandi ka vark).