Mix sugar, lemon slice and water and keep on fire to boil. Remove any scum. Reduce to 3/4th. Remove half of syrup, keep aside and boil the rest until it reaches 2-string consistency. Remove from fire and keep warm.
Take clean marble or wide paraat; mix chenna and khoya together and mash with base of palm to ensure there are no grains. Mix in maida, cardamom powder, corn flour and baking powder.
Make into tight round balls of approximately 30 g each. Heat canola oil to medium-hot and gently slide gulab jamuns in oil.
Make sure you donâ€™t put any spoon now as there are chances it may break; wait till the gulab jamun starts to float. Gently increase flame and cook until golden brown.
Remove and drop gently into light sugar syrup. Keep there for 10-12 minutes. Transfer the same into sugar syrup with 2-string consistency. Let rest for half an hour. Before serving, gently heat with syrup.
Ingredients: 1 - lemon slice
1 L - water
50 g - chenna (milk solids left after removing the whey by way of curdling milk)
150 g - mava
30 g - maida (flour)
10 g - cornflour
1 tsp - green cardamom powder
1/4 tsp - baking powder
500 g - sugar
Canola oil for frying