Ingredients
1½ cups + 3 tbsp mawa/khoya
¼ cup chenna
2 oranges, sliced
¼ cup orange marmalade
1 cup sugar
2-3 cloves
1 inch of cinnamon
A pinch of saffron
¼ tsp soda bicarbonate
3 tbsp refined flour
¼ tsp green cardamom powder
Rice bran oil to deep-fry
Preparation
To make sugar syrup, cook together one cup sugar with one and a half cups water, orange slices, cloves and cinnamon, in a deep pan till it reaches one string consistency. Add a pinch of saffron and mix and keep it warm.
Grate one and a half cups of khoya and chenna into a deep mixing bowl and mix well. Add soda bicarbonate, refined flour, green cardamom powder, and little water to make a soft dough. Cover and rest.
To make the stuffing, grate the remaining khoya into another bowl, add orange marmalade and mix well. Divide this mixture into 16 equal portions.
Divide the dough into 16 equal portions and shape them into balls. Flatten each ball on your palm, place one portion of khoya-orange marmalade mixture in the center, bring in the edges together and press lightly to seal. Shape them into smooth balls.
Heat rice bran oil in a kadai (wok). Add the balls, a few at a time, and deep-fry on low flame till golden. Drain and soak in the sugar syrup for at least 15 to 20 minutes before serving.
Place the narangi gulab jamuns in separate serving bowls. Pour the syrup and stewed oranges over them and serve hot.