- Khoya 250 grams.
- Cottage Cheese 150 grams
- Maida 2 table spoons
- Baking powder a pinch
- Cashewnuts(chopped) 1 table spoon
- Raisins & Cherry 1 table spoon
- Cardamom powder 1/4 tea spoon
- Kewra essence a few drops
- Coconut powder 2 table spoons
- Sugar 500 grams
- Ghee for frying
Beat khoya & cottage cheese separately, combine both. Now add maida & baking powder. If the mixture is too thick, add a little milk. Make lemon size balls of the mixture. Mix cashewnuts, raisins, cardamom powder & one tablespoon sugar in a plate. Flatten the balls & fill this mixture & remake the balls. Heat ghee in a pan, fry the balls on low fire. When the balls are light brown, remove from fire & put them in the syrup. To make syrup add sugar to 3 cups of water & boil till a slightly thick syrup is obtained. Remove from fire, add kewra essence. When the dipped Gulab Jamuns are soft, remove from the syrup on a plate, cover them with coconut powder & decorate with cherry. This is a very famous sweet of northern India, is very delicious to eat.
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