Gulab Jamun

In a big thali or paraat knead mawa, paneer and maida with your palm very nicely, until becomes of smooth texture

Now make equal sized balls from the dough, there shouldn't be any crack on the ball, otherwise knead it more

Now fill 1 or 2 saffron strands in the ball along with 2 -3 pieces of mishri, cover and make smooth round ball, in this way prepare all the balls

In the meantime heat ghee for deep frying, first on high, then make the flame medium.

Now slowly slide the balls, one by one in the hot oil and fry them until golden brown, do not touch the ball with a spoon or jhari, just shake the kadai by holding it with the handles.

In the meantime prepare the sugar syrup, by cooking sugar and water in medium heat, until one string consistency.

When the balls are cooked properly then put them directly in the warm sugar syrup and let them in the syrup.

Always fry 4 - 5 gulab jamuns at one time.

Take out the ready gulab jamuns from the syrup and arrange them in a serving platter, garnish with silver leaf and chopped pistachios.