Gulab Jamun

125 gms khoya 
250 gms soft cream cheese
Pinch of salt
125 gms flour (maida)
1/2 tsp baking powder
500 gms of sugar
Few drops of essence or 1/2 tsp crushed cardamom
1/2 litre water
ghee for frying.
Preparation Method: 
Knead the khoa, chenna and flour till very smooth and well blended adding a pinch of salt and baking powder.
Leave aside to rise for a couple of hours and form into small balls.
Prepare syrup from the sugar and water by boiling.
Remove the top scum formed with a flat spoon.
Strain the syrup through muslin and cool; flavour with essence.
Heat ghee for deep-frying and fry the jamuns till brown.
Cool and add to the syrup.
Leave to soak overnight.
Before serving, boil the jamuns in the syrup till soft.
Serve warm.
Chef's Name: 
Rehana Khambaty