chenna gaja/paneer gulab jamun

Chenna preparation In pan boil , once milk is boiled..put off the gas stove flame, leave the boiled milk to cool down a bit ,add 2 tbspn of lemon...milk will get curdle

Immediately rinse with vold water/add ice cube to let it soften ....strain water using mudlin cloth

Squeeze extra water from it and wrap the chenna in muslin cloth and hng it on tap to let the water to get drained

while letting the water to be completly drain off from chenna...let on the other side heat pan add 1/2 cup sugar and 2/3 cup of water and boil it..till the sugar get dissolved ,simmer it for 2 minutes then add cardamom powder to it and switch the flame off

once the chenna prepared,crumble the chenaa

Add 1 tbsn semolina(suji) and knead the chenna unti it leaves the ghee and form a soft dough.Let it rest for 10 mins

Now prepare 8-12 balls

Heat the pan at low flame and add oil to it. Check the oil wether it is ready to fry by dropping a small chenna ball into the oil ,if ball comes up immediately then it is ready for frying...Add the chenna balls into the pan

fry the cheena at low flame..till it becomes light golden brown

Add the fried chenna in sugar syrup and let it rest for 1 hr so that the chenna absorb the sugar syrup and garnish it with grated almonds