Gulab Jamun

Ingredients :
1) 1 kg readymade gulab jamun khoya
2) 1 kg sugar + 2 small wati extra
3) 2 small wati maida
4) A pinch of eating soda
5) Pure ghee for deep frying

Method :
1) Mix khoya & maida. Add soda just before making the balls. Make the dough smooth.
2) In a container, add 5 small wati water & sugar. Make very thin paak.
3) Deep fry the gulab jamun on a low to medium flame. Allow the balls to cool slightly.
4) Put the balls in the paak. Add cardamom powder to taste.

Besan laddu 2

Ingredients :
1) 1 kg besan (roughly 8 bowls / big vatis)
2) 1 kg powder sugar
3) Cardamom powder, jaiphal powder, kismis, charoli according to taste
4) 500 gms or slightly more pure ghee

Method :
1) In a wok, add ghee. Roast the besan into it till it is orange in color. If reqd. add more ghee.
2) When the aroma starts coming, switch off the gas. (Say after 1 or 1.30 mins)
3) Remove the contents from the wok. Allow it to cool.
4) Mix the besan with the powder sugar (say after 4 -5 hrs)
5) Add all the powdered spices & roll it into laddus.

Note - ALWAYS ADD GHEE SLOWLY. ROAST THE MATERIAL ,SEE & THEN DECIDE HOW MUCH TO ADD.  IN CASE THE GHEE IS LESS WE CAN ALWAYS ADD GHEE WHILE MAKING LADDOS.  DO NOT ADD GHEE AT ONE SHOT.
SEE RECIPE FOR MAKING  MOOGH DAL LADOO. USE READY MADE FLOUR FOR MOOGH DAL LADOO.
ALSO, FOR ANY LADOO AFTER ADDING GHEE THE MIXTURE SHOULD BE SLIGHTLY LIQUID. NOT VERY LIQUID. ON COOLING, THE LADOO MIXTURE SHOULD BE LIKE A FIRM DOUGH.   ALSO, IF POSSIBLE GRIND THE SUGAR LITTLE COARSE. IT TASTES GOOD.