Dry Fruits Stuffed Gulab Jamuns

Dry Fruits Stuffed Gulab Jamun

Ingredients

Khoya/ Mawa - 1/4 kg
Maida Flour - 8 tsp
Baking Soda - a pinch
Milk or Water - 6 tsp
Cashew Nuts,Pista(Finely chopped) - 1/4 cup optional to stuff
For Sugar Syrup:
Water - 3cup
Sugar - 2 1/2 cup
Rose Water - 1 1/2 tsp
Saffron - a pinch
Elachi Powder - 1 tsp

Method

1. Keep khoya/mawa packet in room temperature. Then break them to pieces using your  hand .
    To this mix maida ,soda and mix it well. Added milk to knead  this. Add little by little to get
     a firm dough and soft dough.

2.  Now close it with wet cloth. Mean time roll the dough to small balls,then flatten it and  stuff
     the chopped nuts inside it and close the ends carefully,and make a prefect ball  out of it.
         (See to it that the nuts stuffing doesn't come out of the dough)

3.  Now roll them all and keep it on a plate with ghee creased on the plate. Then while  you
     are  rolling the balls, make sugar syrup in a wide open pan.

4.  In a pan add water then sugar,to this add rose water,elachi powder and saffron and let it boil
     for 10-15 min,till the syrup thicken a little bit. Then switch it off.

    Now fry the balls in a deep wide oil pan on low medium flame. If its kept on high,the inside
    will not be properly cooked. So do it with patience.

5.  Then fry it till they turn golden brown in color and place on a tissue paper and add it to the sugar syrup. Make all the balls this way. Let it stay in sugar syrup for 2-3 hrs.

      Serve it chilled by placing in fridge too. Garnish wth soaked pista, elachi fine powder.