The regular gulab jamuns are light golden brown in colour while these ones are dark brown or black in colour. A popular dessert sweet, these are made for most festivals, weddings or any occasions.

Ingredients
Paneer - 400 gms
Khoya - 100 gms
Maida - 2 tblsp
Rava - 3 tsp
Ghee - 14 cup, melted
Milk Powder - 200 gms
Sugar - 600 gms
Water - 1 litre
Cashew Nuts - 25 to 30, broken
Rasins - 25 to 30
Cardamoms - few, coarsely powdered
Orange Food Colour - little
Oil as required for frying
Saffron Strands - little
Cardamom Powder - little
Baking Soda - a large pinch

Method
- Combine the paneer, milk powder, khoya, rava, maida, baking soda, orange colour and ghee in a large bowl.
- Rub and mix well until smooth.
- If it is too dry, add 2 to 3 tblsp warm water.
- Keep aside for 2 to 4 minutes.
- Heat 3 litres of water in a large pan over medium flame.
- Add the sugar and stir well until fully dissolved.
- When it starts to become a little sticky, add saffron strands and cardamom powder.
- Mix well and remove from flame.
- Make small balls of the paneer-khoya mixture.
- Add one raisin, few cashew nuts and cardamoms to each of the prepared balls.
- Roll them again so that the cashew nuts stay intact.
- Heat oil for deep frying over medium flame.
- Fry the prepared jamuns until dark brown.
- Gently drop them in the sugar syrup.
- Keep aside for 8 hours or overnight in the fridge.
- Serve 1 or 2 jamuns with some sugar syrup.


Source: Times of India

BDST: 1653 HRS, SEP- 01, 2015
Edited by:  Sharmina Islam, Lifestyle Editor