II Gulab Jamun II


  • 225gms Khoya
  • 25gms(1/4th cup) flour
  • 40gms (3tbsp) paneer
  • 6 piece of cashew nuts (cut into halves)
  • 2 cups sugar
  • 11/4th cup water
  • 1 cup ghee
  • 2tbsp rose water


  • Mix the khoya, flour and paneer together and form the mixture into 12 small balls.
  • Wrap a piece of cashewnut in each piece of mixture.
  • Make a one string syrup by dissolving sugar in the water.
  • Heat the ghee in the kadhai. Fry the balls until golden all over.
  • Drain the balls on absorbent kitchen paper then immerse them in the syrup.
  • Leave for about 10 minutes before eating.
  • Sprinkle with rose water before serving.