Gulab jamun recipe | Make gulab jamun with Khoya
Gulab jamun is one of the easy and delicious sweet recipe prepared with khoya (Mawa). This recipe is so easy that beginners too can make it perfectly, without any mistake. Gulab jamun is very favorite and famous Indian desert, which is served in parties whether big or small doesn’t matter. Like it is served in kitty parties, birthday parties and weddings too. It is also prepared and enjoyed during festivals like Diwali, Holi, and Rakhi (Raksha Bandhan). Sisters can gift these homemade gulabjamun’s to their brothers on Raksha Bandhan and Bhai Dooj.
When this soft and spongy balls prepared by khoya (mawa), deep fried in ghee and dunked in sugar syrup is always a great treat.
Once you get to know the trick of making the dough correctly, than you can easily double or triple the recipe.
There are many readymade instant gulab jamuns mixes available in market but the taste never match the taste of homemade gulab jamuns prepared from traditional khoya. I often make this gulab jamuns for my son whenever he has craving of eating some sweet, gulab jamun is his all-time favorite. Sometimes I serve him gulab jamun with homemade vanilla ice cream. The combination of chilled ice cream and hot gulab jamun is awesome.
Mostly I use to prepare gulab jamuns with homemade khoya, if you are preparing it from khoya brought from market than always use fresh and specially gulab jamun khoya. Preparing khoya at home is time consuming process but Gulab jamun prepared by homemade khoya taste awesome. For more sweet recipes do check: – Rabri, Shahi Tudka, Moongdal ki burfi, Coconut burfi, Gond ke Laddu, Gujiya, Til ke laddu, Til ki burfi and Shrikhand
Gulab Jamun step by step video recipe
Gulab Jamun step by step written recipe
- Khoa | Khoya | Mawa - 200 Gram
- Sugar - 200 Gram
- Water - 150 millilitres (ml)
- Fine Wheat Flour | Maida - 2 Table spoon
- Saffron | Kesar - 8 – 10 leaves
- Lukewarm Milk - 1 Teaspoon
- Green Cardamom Powder – One Pinch
- Clarified Butter | Ghee - To deep fry
- Put on a burner and place a pan on it. Heat water in a pan, when water is heated adds sugar to it and let it boil on low flame. Stir it continuously until we observe one thread in sugar syrup.
- (Keep testing the syrup to check its consistency. To do this dip a spatula in the syrup and lift out. Allow to cool for a few seconds as it will be very hot at first. Now touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently. Keep boiling the syrup gently till you reach the consistency. One-thread consistency is when a one threads is formed (and do not break) when your forefinger and your thumb are pulled apart gently. This stage is also called the soft ball stage - when a drop of syrup of this consistency is dropped into a bowl of cold water, it forms a soft ball. Stages progress quickly after a point, so check frequently.)
- Now we will mix saffron leaves in lukewarm milk and mix it well.
- Add half of the saffron milk to this syrup. We will keep remaining half for grated khoya. Adding saffron milk to syrup helps in making our syrup clear.
- Our one thread sugar syrup is ready. We will put off the burner.
- First of all we will grate our khoya with the help of grater so that no lumps or small bits are formed. (If there are lumps, then the texture of the gulab jamuns is not smooth and even)
- To our grated khoya we will add fine wheat flour. Adding fine wheat flour to khoya helps in making soft gulab jamun. (If you are preparing this for fasting then use arrowroot instead of fine wheat flour in same quantity)
- Now add remaining half saffron milk and green cardamom powder. Mix it well and form soft dough. (Don't knead it, just mix it gently)
- Put on the burner and heat clarified butter (ghee) in a pan. (If you want to fry gulab jamun in oil instead of ghee then you can replace ghee with oil)
- Take small ball size dough in your hand and roll it between your palms as shown in video.
- In the similar manner roll all of our dough into small balls. We have prepared approx 22 gulab jamun balls. So let’s start to fry them.
- Our ghee is heated now. To test it, put a small ball of dough in the ghee. The ball should come up slowly and it should not change color instantly.
- After confirming the ghee temperature, we will put off the burner and pour our grated khoya balls one by one in small quantity.
- We will toss the pan so that our gulab jamun gets light brown from all sides.
- Once the gulab jamun turns to light brown, put on the burner and let them fry on low flame till they turn to golden brown in color. Stir them gently in between with light hands so that they get fried from all sides.
- Our Gulab jamuns are fried now. Put off the burner and take them out in a plate. We will pour these fried gulab jamun in sugar syrup for 20 minutes.
- We will keep our burner off and pour the next batch of khoya balls in our pan and fry them in the same manner. Similarly fry the remaining gulab jamun balls.
- After 20 minutes we will observe that our Gulab Jamuns has soaked the sugar syrup. Now we will take it out in a serving bowl.
- Our delicious Gulab Jamuns are ready to serve. Enjoy this hot gulab jamun with chilled ice cream.
2. For testing, put one khoya ball in medium hot ghee. If you observe that the ball breaks while frying then add little fine wheat flour in khoya dough.
3. If the gulab jamun are becoming harder then add little milk to the khoya dough and mix it well.
4. Do not pour fried gulab jamun in hot sugar syrup.
5. If you are preparing this for fasting then use arrowroot instead of fine wheat flour in same quantity.
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