Supersoft gulabjamun with a twist

Gulabjamun

Ingredients:
Gulabjamun Mawa 1/2 kilo
Paneer (grated) 1/2 cup
Maida 1 Cup

Sugar syrup
Sugar 5 cups
Water 4 cups
Elaichi powder 1 tsp
Kesar strands 4-5

Ghee for deep frying

Procedure:

1. Take 6 cups sugar in a pan and add 5 cup water in a non stick pan and let it soak for 15 min.
2. Now take mawa/khoya at room temperature in a big plate. Mash it very well so that there should be no lumps.keep on kneading it with the help of your palms as shown in the video. Now add grated paneer and again knead them all together for about 10 min so that they get homogenous and no lumps are left.
3. Meanwhile switch on the gas below non stick pan wherein we soaked sugar with water in order to make sugar syrup. keep the flame low.
4. Now add nearly 1cup maida and again knead the mawa,paneer dough thoroughly with your palm so that the maida gets applied all over the dough of mawa and paneer. Remember one thing the more you knead the dough the more you get soft gulabjamun so keep patience for making delicious gulabjamun. I used a simple trick i made 4-5 small balls and kneaded each ball several times as shown in video. Do this for atleast 15-20 min. 
5. Also keep an eye on sugar syrup make one string consistency sugar syrup. During the process of making sugar syrup if there is impurity in sugar a white film is formed at top of sugar syrup just discard it with the help of spatula. Stir the sugar syrup occasionally and when boil comes in the sugar syrup take a drop of it in a plate let it cool a bit and then take the drop in between thumb and index finger as shown in the video and open opposite to each other and you will see a string of syrup coming up thats when the sugar syrup is done and switch of the gas.now add elaichi powder and kesar strands to sugar syrup.
6. Now take a non stick pan and put 2 cups ghee and heat it on medium flame once the ghee is warm enough for deep frying take out a small ball from above kneaded gulabjamun (mawa+paneer+maida) dough and deep fry it in ghee. Once fried properly just break the gulabjamun in two halves and check whether a net like porous texture is achieved or not as shown in the video.If its achieved make medium equal sized gulabjamun balls and make sure there should be no crack on surface of ball because it will crack open while deep frying. But if  you do not see net like porous texture inside the ball then gradually add 1tsp maida knead dough and again deep fry the balls and check whether net like porous consistency is achieved or not repeat the same until you get porous gulabjamun balls . Be very cautious while adding maida as excess maida addition may turn the gulabjamun hard from inside. I used 1cup maida which was exactly sufficient for my gulabjamun.
7. Deep fry balls until they turn golden brown. The temperature of ghee should be even while deep frying gulabjamun so adjust accordingly. The trick which i used was i fried balls in the batch of 10. I used to make 10 balls and put them for deep frying meanwhile i used to make another 10 balls keeping full attention to my gulabjamun balls which are getting fried. Balance all things properly.
8. Now drain the gulabjamun balls on filter paper and once they cool a bit add them to sugar syrup. In these way i made 70 medium sized balls out of 1/2 kg mawa.
9. Supersoft gulabjamun are ready to be served.

Tips

• If you fry jamuns on high flame they will immediately turn brown from outside and remain uncooked from inside so fry them on low to medium flame
• The temperature of ghee used for deep frying must be consistent. 
• Do not add hot deep fried jamun directly in warm sugar syrup let them cool a bit because the ghee in fried gulabjamun balls floats on surface of sugar syrup. If balls are kept on paper napkin then ghee gets absorbed.
• You can add rose syrup to sugar solution if you like i personally don't like rose flavour.