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Gulab Jamun

Khoa (Mawa)- 1 cup
Chenna – 1/4 cup
Maida – 3-4 tbsp
Sodium bicarbonate – a pinch
Green cardamon powder (chhoti elaichi) -1/2 tsp
Rose water (optional)- Few drops
Sugar – 1 cup
Water – 1 cup



  • Combine khoa, paneer, maida and sodium bicarbonate in a bowl.
  • Mix every thing very well and mash the mixture several times to get a smooth dough.
  • Make balls out of the mixture.
  • Deep fry at low flame till they are golden brown.
  • Make sugar syrup. You can flavor the sugar syrup with either green cardamom powder or by few drops of rose water.
  • Soak gulab jamuns in hot sugar syrup.
  • Serve after sugar syrup penetrates gulab jamun completely.
  • Garnish with saffron strands and chopped pistachio.


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