Take khoya and mash it well.There should be no lumps.
Now add paneer,sooji,maida baking powder and cardamom powder to the mashed khoya. There should be no lumps.There should be no lumps.
If there is lump, the texture of the gulab jamun will not be good.They won't be smooth.
Add milk and gather together to form a dough.Dont knead.
Just gently mix. If you are unable to form balls or if the mixture appears dry, add a few teaspoons of milk.Cover the dough and keep it aside for 30 mins.
Make small balls from the dough.Cover the balls and keep aside.
Now dissolve sugar in water. Heat the sugar solution till it becomes sticky. Switch off the heat before the syrup reaches a thread consistency.
Add rose water and stir. Keep the sugar solution aside. On cooling, if the syrup crystallizes, add 2-3 tablespoons of water and warm the syrup again. It will again return to liquid state.
Now take a kadai,add oil and heat it till it's medium hot. Lower the flame and wait for a minute. Then gently place the jamun in the oil.
Once they start to have tiny golden spots, keep on rotating them in the oil so that the gulab jamuns are evenly browned.
Remove the jamun and place them on a tissue paper to remove excess oil.
Now place the jamun in the sugar syrup.
When all the gulab jamuns are placed in the sugar syrup, keep the whole pan with the sugar syrup and gulab jamuns on a low flame for 1-2 mins till the jamun becomes soft.
The jamun will increase in size.Don't overcook the jamuns otherwise it will break.
Serve gulab jamuns warm or at room temperature.
