Gluten Free Gulab Jamun

To make the Sugar Syrup:

1. Add sugar and water to a saucepan over low-medium heat and cook for 5-8 minutes.
2. Check until one thread (string) of sugar syrup is formed between two fingers.
3. Then add lemon juice to the syrup to prevent it from crystallising.
4. Once done, keep it aside and make sure it remains warm.

To make Gulab Jamun:

1. Heat oil in a deep and wide bottomed pot like a cauldron (kadhai) or a deep frier on medium-high heat.
2. While you wait for the oil to get hot, combine khoya, paneer, Wheafree Maida Replacer, Wheafree Baking Powder, baking soda and ammonium bicarbonate in a mixing bowl.
3. Mix well with your hands into a smooth dough. Remember, do not knead the dough. Sprinkle a little water if needed for making the dough. - Bring it together with your hands to make it smooth.
4. Grease your palms with some oil and make small coin sized balls and make sure there are no cracks. The balls might look small but they will expand when they are deep fried and soaked in the simple sugar syrup.
5. After the oil is heated up gently slide 1 ball in the oil to test if the oil is ready. If it slowly rises to the surface, the oil is ready for frying. If the ball rises too fast, the oil is too hot and you need to reduce the heat before you proceed.
6. Once the oil reaches the right temperature, add 5-6 balls to the oil.
7. Deep fry them on slow flame. Stir them constantly and cook for about 10 to 15 minutes, ensure that the balls are evenly browning on all the sides.
8. Once they are done, strain the extra oil.
9. Soak / immerse the fried balls into the sugar syrup for about an hour. Prick it with a fork or toothpick before soaking for better result.
10. Serve hot with a little sugar syrup.
11. If you want to serve it dry, take them out and serve with coconut shavings sprinkled on top.