Khoya mawa gulab jamun recipe step by step

 


 

Gulab jamun
About the recipe  

Traditional gulab jamun recipe made with khoya. Gulab jamun was originally prepared with milk solids known as khoya / mawa /kova which is made by condensing full fat milk. There are also many modern versions of making gulab jamun using milk powder, potato, sweet potato and even with bread. But the taste of the khoya gulab jamun is much superior from all these & is rich, soft, juicy and light.

To make this gulab jamun recipe, you can use homemade khoya or store bought one. I have used store bought one as making khoya at home needs hours of hard work. This recipe can also be used to make dry gulab jamun and kala jamun.

The texture of this Khoya gulab jamun is soft, yet slightly firm with no grits. They soak up the sugar syrup well and turn juicy after soaking. This recipe can be doubled or even tripled. But make sure you have a helping hand to make the balls as the dough & balls begins to dry up and lead to cracks if not fried in time.

The key to making good khoya gulab jamun lies in


1. Making the dough correctly – soft & smooth using enough moisture to bind the ingredients.
2. Making smooth balls that do not have cracks.
3. Frying them in time on a medium heat.

 

 

Recipe type: Dessert / Sweet

Cuisine: Indian

Yield / Serves: 14 to 16

 

 

What Ingredients it Requires ? 

  • 125 grams of khoya / mawa/ kova - 1 heaped cup grated
  • 2½ tbsps maida / plain flour (can use organic flour)
  • ¼ tsp baking powder
  • ¼ tsp cardamom powder / elaichi powder
  • 2 to 4 tbsps milk or water as needed
  • Oil as needed for frying
  • For sugar syrup
  • 1¼ to 1½ cups sugar (refined sugar is best)
  • ¼ tsp cardamom powder / elaichi powder
  • 1 tsp rose water
  • 1 to 1½ tsp lemon juice

How to prepare the recipe:

 

Making sugar syrup / Chasni

  • Add sugar to a medium wide pot. Pour water and heat it. Boil the syrup till it turns sticky. The syrup should not reach 1 string consistency otherwise it may not be absorbed by the jamuns.
  • Turn off the stove. Add rose water, cardamom powder and lemon juice.Stir and set aside to keep the syrup slightly hot.


Making Jamuns

  • Add grated mawa to a mixing bowl. Add maida, cardamom powder and then baking powder to the bowl.
  • Mix up the flour with baking powder and cardamom powder.
  • Add milk as needed little by little and make a smooth dough. You can gently knead it but don't over knead as it may affect the texture. You must get a dough ball that is smooth with not many cracks. It should not be dry.
  • Divide the dough to 14 to 16 parts.
  • Take each balls in between your palms, rub it gently a few times until smooth and roll to a ball. The balls should not have cracks and must be smooth.
  • Heat oil in a deep pan or kadai.
  • Check if the oil is hot by dropping a small piece of ball to the hot oil. The ball must go in and rise slowly with bubbles. This is the right time to fry the balls.
  • Regulate the flame to medium. Begin to drop one ball at a time. Slowly add as many balls as possible. Keep stirring the oil to fry them evenly.
  • After frying for few minutes they will firm up. Keep stirring and fry them uniformly until golden brown. If needed regulate the flame to low and medium often.
  • Remove the balls that are done to a kitchen tissue. Continue frying and removing when ever a ball is done frying.
  • Allow the balls to cool a bit for 3 to 5 mins. Add them to slightly hot syrup, The syrup should not be very hot. When you dip your finger you must feel the syrup is hot but not very hot.
  • Gently rotate the gulab jamuns in the syrup and allow them to soak for 30 to 45 mins.
  • They soak up the syrup quickly and turn soft and juicy.
  • Serve gulab jamun with syrup.

 

Improve the Recipe with tips:


You can decorate it with the dry fruits available with you to improve the look of dish while serving. 

It gives a nice taste.

 



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