BOONDI GULAB JAMUN

[ar2st]

Ingredients
For boondi

Gram flour (besan) - 2 cups
Ghee - To deep fry
Sugar - 4 cups
Melon seeds - 1 tsp
Green cardamom powder - 1 tsp
Saffron - a pinch


For gulab jamun

Khoya/mawa, grated - 2 cups
Refined flour (maida) - 5 tbsps
Cottage cheese (paneer), grated - 4 tbsps
Baking powder - ½ tsp
Ghee - To deep fry
Sugar - 4 cups


Method

1.Mix gram flour with a little water to make a smooth and semi thick batter.

2.Heat sufficient ghee in a kadai and pour batter into it through a perforated ladle to make boondis.

3.Mix sugar with five cups water and boil to make one string syrup. Mix in the boondi, melon seeds, green cardamom powder and saffron. Keep aside.

4.To make gulab jamuns, mix khoya, refined flour, paneer and baking powder and knead into a dough using half a teaspoon of water.

5.Heat sufficient ghee in a kadai on low heat.

6.Prepare small smooth balls with no cracks and fry in hot ghee on low heat till golden brown.

7.Prepare a thin syrup with sugar and four cups of water. Soak gulab jamuns in it.

8.Remove from the syrup after nearly half an hour and cover each one of them with boondi and form into a laddoo.

9.Chill and serve cut in halves.