Makkan Peda\Stuffed Gulab Jamun

Chop dry fruits into fine pieces. Crumble the sugarless khoya to remove the lumps if any.

Mix maida, khoya, desi ghee, baking soda, curd into a soft dough. Roll a small amount of dough to check, if it cracks then add little amount of milk and give a good knead. Keep it covered for 10 mins.

In a pan, add sugar and water and boil till the sugar gets dissolved. Add a spoon of milk to the syrup. The dirt\scum gets collected at the sides. Remove the dirt using the spoon. Add elaichi powder and the food colour.

Boil the syrup for 5-8 mins on a low flame. Switch off the flame. When we add the jamuns\pedas, the syrup has to be hot but not boiling.

Grease your hands, take small lemon sized dough balls, roll it into smooth round, stuff it with a tsp of chopped dry fruits. Flatten the jamuns slightly. Keep it covered in a plate.

Heat oil in a kadai till it is hot.Keep the flame to medium-low.

Start frying jamuns 5 or 6 at a time till it is golden in colour. Soak it at once in the hot sugar syrup. Repeat the same for the rest of the dough.

Transfer the jamuns\pedas with the syrup to a flat bottomed bowl in a single tier so that it gets soaked properly. After 5-6 hrs of soaking, serve hot or chilled.