Gulab jamun

Heat the milk and let it boil.

On the other gas, take pan and add sugar, water, 2 pinch of elaichi powder, dash of lemon juice and mix well and let it boil

Dilute tsp of lemon juice with some water and add it in the milk and mix well

Stir the water from the chhena in the musken cloth and wash the chhena with water to remove taste of lemon

Kneeled the chhena nicely with palm forming it into soft dough and keep aside

Now take mawa and kneeled it into soft dough just like chhena

Now mix both the dough, add maida, suji, pinch of elaichi powder and kneeled all together forming it into very soft dough.

Here use your palm for kneeling.

On the other hand when sugar syrup has beem thik take 1/4 of it in bowl and keep aside.

To the other 3/4 part add little water and let it to come to boil for one time and then turn off the flame and transfer it into another bowl

Now heat ghee in the pan at medium flame.

Make smooth small balls out of the dough.

Add these balls in ghee and just keep swirling the ghee without touching the balls

When these balls comes at top then flip them and fry them till they become golden brown.

Tranfer these balls in the sugar syrup which is mot very thick. Do take care that syrup should not be very hot and not should be very cold

Dip the balls for few min and then transfer these balls on by one into the bowl that has thick sugar syrup.

Serve them either like this or you can keep in fridge and enjoy when it is cold.