For Sugar Syrup:

Jamun Balls:

Method:

• Boil milk and cream together. When it’s boiled completely add lemon juice and stir gently and turn off the heat.
• Separate the chenna and whey using a muslin towel. Tie the Towel tightly and rest it by hanging it on the Sink tap for about 3 hours so that all the excess moisture is dried.
• Fresh and soft paneer is now ready. Knead the paneer for 2-3 minutes
• Add Ghee & Condensed milk and mix well
• Start adding the all purpose flour little by little and knead it to soft dough. Make sure that the dough is not very firm.
• Make small balls.
• To a deep pan add oil or ghee and heat.
• Add the jamun balls and fry them in low-medium flame till they completely fried and turn brown.
• For the Sugar syrup, add sugar and water to a pan a mix well till the sugar dissolves completely.
• Add cardamom powder and continue to cook till the syrup turn thick.
• Turn off the flame before 1 string consistency.
• Add the fried jamuns to hot sugar syrup.
• Let it soaok in the sugar syrup for a minimum of 2 hours before serving.
• Serve it Hot or Cold.

Tips & Variations:

• This can be made with store bought paneer as well. But might turn out as soft as making them at home.
• A pinch of Baking soda can be added to the dough to fluff the jamun balls while frying.
• Please note that these jamun balls wont fluff as big as the readymix as there is very less baking sod or no soda at all.
• If using store bought paneer, Soda 150-200 grams paneer in hot water for 5 minutes and grind it to a coarse paste and follow the recipe.
• You can flavour the sugar syrup with rose or vanilla essence as well.