Gulab Jamun

Ingredients:

250 g paneer/hariali mava/khoya or ricotta cheese
6 tbsp all purpose flour
1/4 tsp baking soda
oil for deep-frying

Sugar Syrup:

1 1/2 cups sugar
2 cups water

Method:

To prepare sugar syrup, boil sugar in water via stirring till the sugar is fully dissolved and sticky (not to over boiling), set aside and keep warm.

In a bowl, combine flour and baking soda.

Add-in cheese, mash and knead the mixture to make a medium-hard dough.

Pick-up enough dough and gently roll with hand palms into bite-size smooth balls; set aside covered with wet kitchen towel.

In a deep pan or wok, heat oil over medium-low heat.

Slip-in balls one by one into the hot oil from the side of pan (dough balls will sink to the bottom of the pan and not to overlap each other).

Not to stir as the dough balls are very soft but shake the pan gently for even frying for the first 10-15 minutes (balls will expand and rise to surface after 5 minutes).

Once balls start to change color (after 10-15 minutes), agitate the pan gently and constantly to ensure even browning till to the desired color of golden brown (another 15 minutes).

Drain on paper napkin then transfer immediately into hot syrup; leave gulab jamun immerse in syrup for at least 2 hours or better overnight for best result.

Serve warm or at room temperature.