Gulabjamun (long)

Grate khoya and mash chenna and keep aside. Mix the khoya and chenna along with soda, refined flour, green cardamom powder and a little water/milk to make a soft dough.

Divide into fifteen equal portions and shape into long gulabjamun. Prepare a sugar syrup with sugar and two cups of water. Clear the syrup by removing the scum, if any.

Heat ghee/oil in a kadai. Add the jamuns and deep fry on low heat till golden in colour. Drain and soak in the sugar syrup for atleast fifteen to twenty minutes before serving.

Serve hot.

TIPS- Temperature of the oil should be low otherwise the jamuns will remain uncooked from inside. You may stuff Gulab Jamuns with saffron and pistachio nuts or mishri.