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Gulab Jamun from Khoya


Gulab jamun is one of the famous sweet, dessert from Indian cuisine. The origin of this dessert was at the time of mughal courts where the history says that Persian invaders brought this dish to India.
Originally this dish is prepared from freshly curdled milk where as now a day we can find variety of instant powder available in market. This has made preparations much easier. This is the recipe of gulab jamun prepared from Mawa/khoya. One has to be sure about the quality of mawa while preparing jamuns. Other than the instant version I have even tried jamuns from bread. You cannot compare the taste of bread gulab jamun with mawa jamuns as gulab jamuns prepared from mawa is always the best.



Prep time           Cook time          Total time
3 hrs                   25 min               3 hrs 25 min     


Author: Home Chefs Cooking
Recipe type: Dessert
Cuisine: Indian
Makes: 16 jamuns

Ingredients:

Mawa / Khova / Khoya 1 cup
All purpose flour ½ cup
Baking soda ½ tsp
Oil / ghee for deep frying
For the sugar syrup:
Sugar 1 ½ cup
Water 2 ½ cup
Saffron strands few
Green Cardamom 3
Rose essence 3 drops

Instructions:

1.The first method is preparing the dough, take a mixing bowl and add good quality mawa, all purpose flour and baking soda.

2.Mix gently without adding any water or milk and prepare soft dough.


3.Before giving shapes to the dough start preparing for the sugar syrup. In a saucepan add given quantity of sugar and water.

4.Heat in a medium flame and keep stirring in between. We do not need one string consistency syrup for gulab jamun.

5.Once the sugar dissolves completely add crushed green cardamoms. Let it cook for few more minutes.

6.Add saffron strands and stir. I have added yellow food color here as I didn’t had saffron strands. It will take around 15 minutes for sugar syrup to get ready.


7.Turn off the flame and add two to three drops of rose essence and close the lid.

8.Meanwhile take a small portion of dough into hand and given it round or bullet shape by greasing your hands.

9.Heat ghee or oil in a deep frying pan and when it is hot reduce the flame to low. After a minute leave one by one round/bullet shaped jamuns in to oil.


10.Keep rotating it in between to cook it evenly all the sides. You have to fry it in a low flame or else outer part will brown soon and inner part will remain uncooked.

11.It will take at least 10 minutes per batch to fry jamuns till golden brown. 


12.Remove onto absorbent paper and do not dip them immediately onto sugar syrup.

13.Before putting jamuns in sugar syrup you must note that syrup should be warm and not hot.  Further add these fried jamuns into syrup.


14.It will take two to three hours for jamuns to soak and absorb syrup completely.

15.Gulab jamuns are ready to serve with ice creams or plain.



Note:

1.The reasons for syrup to be warm while putting jamuns is they will shrink in size when added to hot syrup.
2.You can garnish gulab jamuns with dry fruits of your choice.
3.The size of the balls should be medium in size because It will increase in size at the time of frying and soaking in syrup.
4.You can add a teaspoon of milk while preparing the dough if you feel it is too thick.








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