Khoya/Mawa - 1 cup
( I have used homemade instant khoya, the recipe is HERE )
Maida / All purpose flour - 2 & 1/2 tbsp heaped
Milk - around 2 & 1/2 tbsp
Cooking soda - 1/8 tsp
Oil for deep frying
Ingredients for sugar syrup
Sugar - 1 & 1/2 cups
Water 1 & 1/2 cups
Cardamom crushed & powdered- 5
Rose essence - few drops
Take water & sugar in a pan bring them to a boil. Cook till you get a sticky thin syrup it will not take much time. Don't wait for any string consistency.
Switch off the stove add the cardamom powder & rose essence, mix keep it aside.
Take a bowl add khoya crumble it. Now add the maida & cooking soda mix it well.
Sprinkle milk little by little to form a dough.
Knead it well to make sure the dough is soft & smooth.
Take a small portion of the dough roll out into small balls, make sure they are crack-free.
Heat oil in a pan in medium-low flame fry these balls in batches till light golden brown on all sides.
Remove & immediately drop into the warm sugar syrup.
Let it soak for 3 to 4 hours & serve chill or warm.
a) Make sure your dough is soft & smooth otherwise your jamuns will crack while frying.
b) While frying do not overcrowd, fry in batches.
c) Your sugar syrup should be always warm when dropping the hot jamuns.
d) Do not fry in high flame then the outside will brown fast & inside it will be uncooked.
e) You can use even store-bought khoya to make this recipe.
f) Always keep the dough & rolled out balls covered.
g) Add milk little by little to form a dough.
|Khoya Gulab Jamun|
Ingredients for the dough
Milk - around 1 tbsp add more if needed
Baking powder - 1/2 tsp
Oil for deep frying
How to make khoya
Heat a Kadai add 3 tsp of ghee, 1/2 cup milk and 1 cup milk powder, in low flame keep mixing till the mixture becomes thick. The mixture will look like soft lump-free play dough. Keep in the fridge for 30 minutes and then crumble them to use.
Ingredients for sugar syrupSugar - 2 cups
Water - 2 cups
Cardamom crushed & powdered - 1/2 tsp
|Mawa Gulab Jamun|