Gulab jamun

1. Preparation of khova/mawa
Bring milk to a boil in a wide non stick pan and lower the flame.Keep stirring scraping the sides.This takes nearly 45-50 minutes and needs your full attention.Scarping the sides from time to time is very important,those milk solids settling in the sides of the pan are the main part of khova.After minutes you will get khova as seen in the picture.The color and texture of khova largely depends on the quality of milk you use.Use milk with highest fat quantity available.
Next is the preparation of sugar syrup for gulab jamun
1.Add 3 cups of sugar to cups of water and mix well.Heat it on low-medium flame till the sugar dissolves completely and begins to thicken very slightly.We are not aiming at any string consistency just a little sticky syrup.Add camphor,saffron and cardamom powder and remove from flame.Let the syrup cool a bit.
2.Heat oil+ghee for deep frying and let us make gulab jamun balls while oil is heating.
3.Make small ping pong sized balls out of the dough,as shown in the picture.
4.Add the balls to the hot oil and deep fry till almost dark golden.
5.Remove the fried balls and drop in the sugar syrup at once.Repeat the same with all the balls.
6.While serving take required amount of gulab jamuns in a bowl.pour some sugar syrup and garnish with shredded pistachios-almonds.
Notes:
1.Roll the balls very tight applying pressure and make the balls as smooth as possible with out any cracks,else they will break when dropped in hot oil.
2.The sugar syrup should not be very hot as that will also cause gulab jamuns to break.The sugar syrup should be just warm so that the balls will soak in.
3.Do not make larger balls as they will considerably increase in size when getting fried.
4.Always keep the flame in low while frying else the balls will brown from outside and not cooked inside.
5.Serving hot gulab jamuns with scoop of vanilla ice cream is a classic combination

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