Gulab Jamun with Khoya | Khoya Gulab Jamun | How to make gulab jamun

Gulaab Jamun is a dessert which is loved by all. It is a part of the feast. Mostly it is served after meals on some of the events like birthday, wedding etc. It is a quick sweet to share your happiness. Khoya gulab jamun is a traditional method made from milk solids. Milk solid is prepared by heating the milk in low flame continuously over a long period till the water content is evaporated.

In future, I will be posting gulab jamun made using bread, sweet potato and milk powder. Recipe after the jump...

Gulab Jamun using Khoya

Recipe Cuisine: Indian | Recipe Category: Sweets / Desserts

Prep Time:  10 mins | Cooking Time: 25 mins | Yields: 18 pieces

Ingredients:

Khoya / Mawa - 250 gms

Maida / All purpose flour - 3 tblspn

Salt - a pinch

Baking soda - a pinch

Pistachio - to garnish

Oil / ghee - to deep fry

For Sugar Syrup:

Sugar - 2 cup 1 1/2 cups

Water - 4 cups

Cardamom - 4

Saffron - few

Milk - 1 tsp (to remove dirt from sugar)

Method:

Take khoya in a large mixing bowl and crumble it to avoid lumps formation.

Add in flour, salt, baking soda and knead for 5 to 6 mins to get a soft and smooth dough. Cover it and keep it aside for 10 mins.

In the mean time, let's make sugar syrup. In a wide vessel, take sugar, water and bring it to boil. Add a tablespoon of milk. The dirt will starts to settle on the sides. Remove them with the help of a ladle.

Add cardamom and saffron to this. Saffron gives a nice color to this.

When it comes to rolling boil, switch the flame to medium and put off the flame when the sugar syrup becomes sticky. It takes about 10 to 15 mins(no thread consistency here).

Now, apply some ghee in your palms. Take small ball from the dough and roll gently with your palms to get a smooth balls. If the balls have any cracks, it means it should be smooth. Add a tablespoon of milk and knead. Make upto 18 balls from this.

Heat oil or ghee to deep fry. Once the oil becomes hot, check by putting a small piece of dough. If it turns brown immediately the oil is too hot. If it rises immediately, it is perfect for cooking jamun.

Fry the jamun in low to medium flame for 3-4 mins till it becomes golden brown. For dark brown coloured jamun cook for 5-6 mins. If it turns brown very soon, the khoya will not be cooked inside.

Take the fried jamun in a slotted ladle, drain oil and place it in a warn sugar syrup immediately.

Soak this for at least 2 hours. When it is absorbed by syrup it is ready to eat.

Serve warm or chilled.

Note:

• The syrup should be warm. If the syrup is very hot, the jamun will shrink in size.
• The temperature of oil is also matters. If it is too hot, the Khoya will not cook from inside and it will be brown outside.
• Always cook in low to medium heat.
• The dough be neither too dry nor too soft. If it is too dry, cracks will form while shaping the ball. If it is too soft, it will not cook properly, add little flour to it.
• If the syrup forms crystallisation add few drops of water and make it warm. Otherwise, you add few drops of lemon to it.

Pictorial:

Keep all your ingredients ready

In a mixing bowl, take khoya and crumble to avoid lumps formation. To this add in maida and baking soda

Add a pinch of salt. This is optional. It enhances taste

Knead it for 5 to 6 mins to form a smooth and soft dough. Cover it and set aside for 10 mins

The dough is ready to shape the balls

Apply little ghee in your palms and gently roll them into a smooth ball. Do not give too much pressure while making balls. If it has any cracks add 1 or 2 tblspoon milk and make it to a smooth dough

In a wide vessel, take sugar, water and bring it to boil

Once it gets dissolved, add in milk. This is to remove any dirt from the sugar. This step is optional

The dirt is separated from the milk

Strain it and bring it to boil again. Or you can simply remove with the help of a ladle

Add in cardamom powder. Alternatively, you can also add 2 crushed cardamom

Add in few saffron strands. Saffron makes the syrup into a pale yellow color

Heat oil or ghee to deep fry. Once the oil becomes hot, check by putting a small piece of dough. If it turns brown immediately the oil is too hot. If it rises immediately, it is perfect for cooking jamun.

Roll them with a ladle for even browning

Fry the jamun in low to medium flame for 3-4 mins till it becomes golden brown. For dark brown coloured jamun cook for 5-6 mins. If it turns brown very soon, the khoya will not be cooked inside.

Take the fried jamun in a slotted ladle, drain oil and place it in a warn sugar syrup immediately.

Soak this for at least 2 hours. When it is absorbed by syrup it is ready to eat.

Serve warm or chilled.