INGREDIENTS:

For Dough:
500 gms - khoya
125 gms - plain flour
1/4 tsp - baking soda
1/4 cup - milk
1/4 tsp - cardomom powder
1 pinch - saffron strands
250 gms - sugar
ghee to deep fry
For Stuffing:
1/2 cup - coconut flakes fine
1/2 cup - khoya
1 tbsp - poppy seeds (khuskhus)
1 tsp - cardamon powder
1 tbsp - crushed almond
1/4 cup - sugar ground
1 tbsp - cold milk

DIRECTIONS:

For Filling:

Roast coconut flakes lightly. Cool.
Mix all other ingredients except cold milk.
Sprinkle 1 tbsp. milk on filling, mix.
Check for sweetness.
Form tiny marble sized balls. Keep aside.
Method for Dough:

Crumble the khoya. Sieve in the flour and soda together.
Mix in the cardomom powder and crushed saffron.
Mix well to form a soft dough. Use as much milk as required for kneading.
Make balls of even size.
While making balls, first flatten the portion on palm.
Place filling ball in centre.
Fold over gulab jamoons dough, roll so that filling is embedding inside.
Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.
When they rise up put back on fire and fry till medium brown.
Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.
Repeat for all the balls. When done pour the remaining syrup over the jamoons.
Microwave lightly or warn over boiling water before serving.

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