How To Make Gulab Jamun?

2 pounds of Khoa
7 ounces Chenna
2 tablespoons white flour
Pinch of baking soda
2 tablespoons skinned pistachio nuts, chopped
Oil for deep fry

Syrup:
6 cups water
5 ½ pounds sugar

Make the syrup by boiling the water and sugar together, stirring from time to time, for about 10 minutes until thickened slightly. Set aside.Crumble the Khoa and mix it finely with chenna, flour baking soda and pistachios to make soft dough. Make one very small ball for testing the consistency, if it is just perfect then you can carry on. Heat some oil until it is moderately hot and fry the ball which you made, if it break apart after putting it in the ball then its mixture was too damp and add a little more flour into the dough.

When you feel the mixture is in the correct consistency then shape it into several small balls almost about 2 ½ inches in diameter and after making the ball deep fry them one by one. Fry them until you see them turn a little golden brown. Drain the fried balls and put it into the warm syrup. Serve warm or at room temperature. Soft homemade cream chenna is shaped into balls and simmered in syrup to make simple but richly satisfying desert.