Gulab Jamuns


        125 gms khova (solidified milk)

        250 gms cheena (soft cream cheese)

        pinch of salt, 125 gms flour (maida)

        ½ tsp baking powder,

  • 500 gms of sugar;
    few drops of essence
    ½ tsp crushed cardamom
    ½ litre water and ghee for frying.


  1. Knead the khoa, cheena and flour till very smooth and well blended adding a pinch of salt and baking powder. 
  2. Leave aside to rise for a couple of hours and form into small balls.
  3. Prepare syrup from the sugar and water by boiling. Remove the top scum formed with a flat spoon. Strain the syrup through muslin and cool; flavour with essence. 
  4. Heat ghee for deep-frying and fry the jamuns till brown.
  5.  Cool and add to the syrup. Leave to soak overnight. Before serving, boil the jamuns in the syrup till soft.