Making the sugar syrup : Boil water and sugar together. After a boil, sim the flame and add lemon juice. It will help in removing the dirt of the sugar. Now add saffron and cardamom powder. Mix them well. Sugar syrup is ready. Keep it aside.
On a flat surface (I did on kitchen marble platform) take mawa, crumble the khoya/mawa with the help of your palm. It should be simply soft in texture. Keep crumbling it until get a soft mawa.
Now add paneer, maida and ghee to the mawa/khoya.
Again with the help of your palm, keep incorporating all the ingredients together. They should make a soft smooth dough.
Make round balls out of them.
Now take a one small piece of mishri and orange color, put small small mishri in each of your gulab jamuns.
Heat ghee/oil in a deep frying pan (the ghee should not be too hot), slightly put the gulab jamun balls into the ghee, preferably in batches.
With the help of a kitchen spoon, keep turning the gulabjamuns with soft hand so that it gets even color.
Cook it till gulab jamuns get cooked and get a light golden-brownish color.
Slide these balls into the flavored sugar syrup. Leave it into the sugar syrup for an hour or so, so that the balls absorbs all the sweetness.
Garnish with almonds. Serve hot or cold.
Gulab Jamuns are ready to serve.
Recipe Notes
Handy Notes :
Never fry the gulab jamun balls in hot ghee, the ghee must not be too hot or too cold, it should be in medium hot temperature.
Can be made in any shape or size.
While making the gulab jamun balls, make sure all the balls are smoothly made (no cracks on the edges), otherwise, they will easily crack open while frying.
For making instant gulab jamuns use milk powder and maida. I am going to post that recipe soon. Stay Tuned.