gulab jamun recipe with khoya – tasty and delicious dessert made with khoya.
gulab jamun is a very popular Indian sweet. These soft gulab jamuns are always a treat and this is a perfect treat for diwali.
gulab jamun recipe with khoya
preparation time: 15 mins
cooking time: 30 mins
recipe type: dessert
serves: 4 – 5
- khoya or mava – 250 grams or (1 and 1/4 cup)
- maida or all purpose flour – 50 grams or 1/2 cup
- sooji or rava – 2 tablespoon
- sugar – 2 tablespoons or 25 grams
- cardamom powder – 1/2 teaspoon
- ghee – 250 grams, for deep frying
- sugar – 250 grams (or 1 and 3/4 cup)
- water – 1 cup
- rose essence – 1/4 teaspoon
how to make gulab jamun recipe with khoya
for making dry jamun
1. Crumble mawa or khoya with your fingers or grate it using a grater. Mash mawa with palm in forward backward direction for 10 mins.
2. To this add all purpose flour, sooji, cardamom powder into the softened mawa or khoya, mix gently using your fingers or with a spoon.
3. The mixture will come together easily because of the moisture in khoya or mawa.
4. Mix them together gently, don’t knead, until the entire mixture comes together without lumps. If the mixture appears to be dry and you find it difficult to make balls, add a tablespoon of milk and bring every thing together.
5. Divide the dough into small pinches. Take one pinch put 1 -2 piece sugar inside, and make balls, just like kachori. Don’t press it more, do these steps lightly. Cover the balls with a muslin cloth and keep aside.
preparing sugar syrup
6. Add sugar and water to a pan. Bring it to a boil. Keep stirring until the sugar melts completely. Reduce the flame to medium and cook until the sugar syrup becomes sticky.
7. Cook till the sugar syrup becomes thick, but it should not reach one string consistency. Turn off the flame before it reaches one string consistency.
frying gulab jamun
8. Heat oil or ghee in a pan or kadhaai till medium hot. Check whether the oil is hot enough by dropping a pinch of dough into the hot oil. If it rises up immediately without any change in color, then the ghee is hot enough. If the jamun changes color immediately, then the ghee is very hot. Turn off the flame for some time or add little cold ghee to adjust the temperature. Lower the flame, add the gulab jamun balls one by one into the hot oil. You can add 5 – 6 balls at a time. Ghee tastes better while making gulab jamun but you can also fry in vegetable oil.
9. Fry them in medium flame. You will find them becoming golden brown and it will increase in size. After few minutes they will turn light golden brown in color.
10. Remove them using a slotted spoon and transfer them to a kitchen towel to drain excess oil. Keep aside for 5 minutes to cool.
11. Add fried jamuns to the syrup. If the syrup is hot, then the jamuns will shrink in size.
12. Allow it to soak for 30 minutes. gulab jamun is ready to serve.