Gulab Jamun with Homemade khoya

Ingredients:

For Khoya: 

Milk	1 litre
Boil milk till soft consistency. After cooling it will become thicker. Or you can use 200 gms of ready made khoya

For Gulab jamun dough:

Sweet less khoya	200 g
Maida	½ cup
Baking powder	¼ tsp
Cooking soda	¼ tsp
Ghee	2 tbsp
Elaichi powder (cardamom)	½ tsp
Water as required
Oil for frying

For stuffing:

Cashew few broken into small pieces

For sugar syrup:

Sugar	4 cups
Water	4 cups
Elaichi powder (cardamom)	½ tsp
Rose essence	4 drops

Method:

1. Mash khoya using palm till smooth. Add baking powder, cooking soda and ghee. Again mix thoroughly. Add elaichi powder and maida. Start kneeling to a dough. Dough should be very soft and lump less. If needed use little water. Cover and keep aside.
2. Add water into sugar in a wide big vessel and boil. In between stir to avoid sugar sticking to the bottom. After it starts boiling continue to boil 10 to 15 mins. Sugar syrup should attain sticky consistency. To check take a drop of syrup to a plate and check. If you feel sticky between your fingers then switch off the flame. Sprinkle elaichi powder and mix. Syrup is ready.
3. Now start making Gulab jamuns. From this we can make 40 to 50 small Gulab jamuns. Take a small portion. Roll into a round shape, flatten it and place cashew bits, cover and shape into small balls. Balls should be smooth with out crack. If crack appears add little water to the dough and kneed again. While making balls can apply little ghee to palms.
4. Now heat oil in a thick bottom Kadai. Oil should be medium hot for frying jamuns. Drop a small bit of dough to oil. It should rise slowly from bottom to top. Then oil is ready. Now keep the flame to lowest. Slide 10 to 12 jamuns gently into the oil. Wait for few seconds. Then use ladle to lift or turn jamuns. Once the jamuns comes to the top and turns light brown, raise the flame to medium and fry till golden or dark brown. Remove to tissue paper and drop them into syrup. Again lower the flame and continue with same method.
5. Once all the jamuns dropped into syrup add rose essence and mix gently. Now heat jamuns with syrup till small bubbles appears on the sides and switch off the flame. Shake the vessel to spread the heat. Keep it covered four 24hrs. Gulab Jamun is ready to eat.

Tip:
I used to keep jamuns soaked for 3 to 4 days in room temperature for soft, juicy and yummy Gulab Jamuns. If you wish to wait, every day keep turning over the jamuns in a gently way. You need patience. If sugar syrup is not enough, you can prepare syrup with one cup sugar and add. No need to cool the syrup. Immediately can be added.