Ingredients:
- Lassa khoya 250 grams
- Baking soda 1 pinch
- Salt 1 pinch
- Flour 1/3 cup
- Egg ½
Syrup:
- Water 2 cups
- Sugar 1 & ½ cup
- Kewra water 1 tsp
- Cardamom powder 1/2 tsp
- Lemon juice 1 tsp
To make Syrup, in a pan add water and sugar and cook until it becomes a sticky syrup. Now turn off the flame and add kewra water, cardamom powder, lemon juice and mix well.
In a bowl take lassa khoya and crumble it well with your hands. Add flour, baking soda, salt, and egg and mix well to a smooth dough. It needs kneading for at least 6-8 minutes.
Now make small balls of same size. Make sure they are smooth and have no cracks.
Heat ghee, and add balls and fry gently and stir continuously. Make sure ghee is not very hot otherwise Gulab jamun will not cook well from inside or will burn.
When gulab jamuns becomes golden, add them directly to hot syrup. Make sure syrup is hot (not burning hot).
Repeat frying process. Add all gulab jamuns in syrup and leave them for 60 minutes
Garnish with pistachios and serve
