Gulab Jamun by chef Zakir

Ingredients:

Lassa Khoya                       250 gm
Sugar                                  2 cups
Suji/Semolina                      2tsp
Soda by carbonate             1/4tsp
Egg                                     1
Kewra                                 1tsp
Flour/maida                       1tsp
Ghee                                 1tsp


Method:

• Beat egg very well.
  
• Add half of beaten egg, suji , soda by carbonate in khoya and knead the dough.
• Add kewra water and flour. Knead it again to mix.
• Add ½ tbsp ghee and knead again.
• Take dough out on wooden cutting board and knead again.
  
• Grease your hands slightly and make small smooth balls out of the dough, don’t put too much pressure otherwise they will break.
• Heat oil in karahi  and fry these gulab jamuns/balls. Oil should not be very hot and fry it on very low heat till they are of brown color. Turn these gulab jamuns gently  during frying so they get even color . Take them out once done.
  
• Take 2 cup sugar add some water  about ½ cup to ¾ cup and cook  it to make sugar syrup/sheera.  You need to cook sheera for about 5 minutes after sugar is all dissolved.
• Add those fried gulan jamuins  to sheera. Make sure sheera is hot but not  boiling when u put jamun in it.
• Gulab jamuns can be served both hot and cold as you desire.

Option:

you can also roll these gulab jamuns in coconut once they have absorbed  sheera/sugar syrup.