PREPARATION

(For Sugar Syrup)
1. Take a skillet, add 125 milliliters water, 250 grams sugar, 1/2 teaspoon cardamom powder and stir continuously until the sugar is fully dissolved.
2. Bring it to a boil.
3. Boil for 5 - 7 minutes on medium heat.
4. Remove it from heat and keep aside.

(For Paneer)
1. Heat 1 litre milk in a heavy skillet, add 2 tablespoons lemon juice and stir continuously until the milk curdles completely.
2. Remove it from heat.
3. Take a bowl and place a muslin cloth on top of it.
4. Transfer the milk mixture on it and wash it with water to remove the smell of the lemon juice.
5. Now, squeeze it tightly so all the water goes out.
6. Hang the cloth for 30 minutes.
7. Remove it from cloth and knead the paneer well to make a dough and keep aside.

(For Khoa)
1. Heat 1.8 litres milk in a heavy skillet and bring it to a gentle boil first on a low to medium heat.
2. Then lower the heat and simmer the milk. Stir while the milk is simmering.
3. The milk will froth many times, while its being simmered. So when you see this happening, with a spatula stir the milk.
4. Scrape the milk solids from the sides and add to the milk.
5. The milk will continue to reduce and thicken as its being simmered on a low heat.
6. Continue to simmer and stir.
7. Towards the end when the milk has reduced much, you will see bubbles bursting in the reduced milk. At this point continuously stir.
8. When you see no bubbles in the reduced milk, its time to switch off the heat. It takes 2 hours and 30 minutes overall on a low heat.
9. Remove it from heat and allow it cool.

(For Choco Lava Gulab Jamun)
1. Transfer prepared khoa into a mixing bowl, add the prepared paneer, 20 grams all purpose flour and mix it well.
2. Take some mixture in your hands and shape it into a ball.
3. Press in centre with the help of your thumb.
4. Add some chocolate chips in it and roll it into a ball.
5. Heat sufficient oil in a pot and deep fry these till dark brown and crispy.
6. Dip it in prepared sugar syrup.
7. Soak for about 1 hour.
8. Garnish with pistachios.
9. Serve.

Gulab Jamun Truffle

Servings - 3 - 4

INGREDIENTS
Milk - 2.2 litres, divided
Lemon juice - 2 tablespoons
Water
All purpose flour - 30 grams
Sugar - 250 grams
Water - 175 milliliters
Oil - for frying
Melted chocolate