PREPARATION

1. In a mixing bowl, add 500 grams khoa, 175 grams all purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon cardamom powder, 30 milliliters milk and knead it into a smooth soft dough.
2. Take some mixture in your hands and roll it into a lemon sized balls.
3. Heat sufficient oil in a pot and deep fry these till golden brown and crispy.
4. Drain it on an absorbent paper and keep aside.
5. Take a pan, add 1 kilogram jaggery, 500 milliliters water and stir until the jaggery melts completely.
6. Bring it to a boil.
7. Remove it from heat and cool down for 10 minutes.
8. Transfer the mixture into a bowl and add the fried jamun in it.
9. Soak them for 15 minutes.
10. Garnish with pistachios.
11. Serve.

Chocolate Paan

Servings - 2 - 3

INGREDIENTS
Rose petals - 20 grams
Water - 300 milliliters
Sugar - 100 grams
Water - 150 milliliters
Betel Leaves
Nutella - to taste
Cardamom powder - to taste
Fennel seeds - to taste
Cashews - to taste
Tutti frutti - to taste
Sugar confetti - to taste
Chocolate chips - to taste
Prepared gulkand - to taste
Desiccated coconut - to taste
Chocolate - 200 grams