Gulab Jamun

Ingredients
Whole milk - 4 litres

Maida (all purpose flour) - 1/2 kg
Curd (yogurt) - 1 tbsp
Baking soda - 1 tsp
Sugar - 2 litres
Lemon - 1/2

Ghee - 2 cups for deep frying.

Method to Make Khova:

In a wide mouthed heavy bottom pan add the milk and heat it in a medium flame (add a couple of stainless steel spoons into the milk to avoid burning)

Reduce the milk for 3-4 hours till the milk solidifies and becomes thick.
Whip together yogurt and baking soda
To the khova add the flour and yogurt mixture and knead till it forms a pliant dough. (make sure not to add too much flour, just enough flour to make the khova pliant)
Make 3/4 inch diameter balls and set aside

Prepare sugar syrup
In a pan add the sugar and just enough water to cover the sugar. Heat till it comes to a boil.
Squeeze the half of the lemon (this is to avoid sugar crystals). Set aside.
Deep frying the Jamuns
Heat the ghee and deep fry the balls, adding a few at a time till golden brown.
Remove them from oil & drop them right away in to the sugar syrup.Let them sit for a few hours, so that the jamuns can get all the syrup in them.

Note:
Normally ghee is recommended for frying the jamuns, but regular cooking oil can also be used.