Stuffed Carrot Gulab-Jamuns

Ingredients:
For Gulab Jamuns
2 cups (250 grams) mava (khoya), grated
5 tbsp plain flour (maida)
1/4 tsp cardamom (elaichi) powder
Ghee or vanaspati for deep-frying

For stuffing:
1 carrot (grated)
For Garnishing:
A few saffron (kesar) strands (optional)
For the sugar syrup
3 cups sugar
1 ½ cup of water
Rose water/essence – 2-3 drops

Method: for making syrup
1.In a large pan, dissolve the sugar in 1 1/2 cups of water and bring to a boil.
2.Simmer over a slow flame till the syrup is of 1 string consistency.
3.Remove any impurities which float on top of the syrup using a slotted spoon.
4.Add the saffron, Rose water/essence – 2-3 drops and keep the syrup warm.

Method: For the gulab jamuns

1.In a bowl, combine the khoya, flour(maida) and cardamom powder and mix well. Knead to a firm dough using any water/milk (Milk is important as it will bind the flour). I have noticed, having relatively moist dough is much easier to cook than harder counterparts. Add a little more milk if you need to further shape the dough. When you are done, let the dough rest for a couple of minutes (approximately 15 minutes). This will make the dough soft and a little sticky to the touch.
2.In another pan take ½ tablespoon ghee and add grated carrot, 1 spoon sugar, pinch of cardmom powder.
3.Heat this mixture for 5 minutes and keep it in bowl after it gets cool.(make sure this should not contain any water, if you find it then drain it)
4.Now divide dough into 25 equal portions, stuff carrot mixture into it and roll into rounds. These should have no cracks on the surface as otherwise the gulab jamuns will crack while frying. Refrigerate for 10 minutes.
5.Deep fry in ghee over a slow flame till the jamuns are golden brown in colour (approximately 10 to 12 minutes).
6.Drain and immerse in the warm sugar syrup. Soak for 30 minutes.
7.Serve warm.

Important Tips:
1.If the jamuns are fried on high heat, then they will become hard on the inside though they may look perfect from outside and further more they may not cook completely inside. Heat the oil on high and then reduce to medium high. Make sure you drop only enough jamuns to maintain this heat throughout the cooking process.
2. Too much baking soda can cause the Jamuns to disintegrate in the oil and then in the syrup.
3.While kneading the jamuns into smooth balls, if you find lots of wrinkles on the surface of the jamuns, then you know that your dough is too tight. Add a little more fresh Khova ( if you have on hand) or otherwise few tsp. of milk. Knead the dough again until smooth.
4.To make smooth dough, one simple technique would be to grease your palms, either with ghee or oil while making the balls.