How to prepare Gulab Jamun Recipe with Khoya
Prep time – under 10 mins
Cook time – under 20 mins
Yields – 12-15
Here there are 3 steps in making gulab jamuns. It’s easy but have to know few important points when making gulab jamuns
1.Preparation of sugar syrup
2.Preparing the dough
3.Frying the gulab jamuns
Khoya (sugarless) -1 cup
All purpose flour/maida – 1/3 cup
Cooking soda/soda bi carb – a generous pinch
Oil for deep frying
For the sugar syrup
Sugar – 1 1/2 cup
Water – 2 cups
Cardamom powder -1/4 tbsp or 2-3 cardamoms crushed
Rose essence – 1/4 tbsp
Into a wide vessel, mix together water, cardamom powder. Just dissolve sugar over low heat. Once sugar dissolves well which turn heat to medium and boil. When syrup becomes sticky, switch off flame. Don’t boil too much. Sugar syrup cools down little, add rose essence and mix together.
The sugar syrup to be kept ready before frying the gulab jamuns.
Now bring maida to room temperature and sieve it.
You can use ready made store bought Khoya/khova. Bring Khoya to room temperature. Rub the khoya through sieve with big holes to make soft. You can now use carrot grater with big holes and make it perfect easier for kneading.
Into a bowl mix together maida, khoya and cooking soda.Add little water to make perfect pliable dough. Since Khoya has best moisture which don’t need much water. You can now need 1 -1 1/2 tbsp of water. Let the dough sit for 5 minutes.
Its not necessary to knead dough as you do it for chapathi. Dough must be smooth that’s all. Divide the dough into equal parts and make smooth balls without any cracks. While making balls to ensure that you don’t give any pressure. Keep dough covered to prevent it from drying it.
Into a kadai, when oil must be hot which reduce the temperature to low and fry the gulab jamuns. Keep stirring it continuously for even browning. When heat is high, gulab jamuns turn brown and inside which will remain uncooked. This is the reason for frying gulab jamuns at very low flame.
First which turn golden brown, they will change it to shade next to golden brown-light brown color. At this stage, remove the gulab jamuns from the oil with a slotted ladle and drop it into the sugar syrup. Sugar syrup to be warm and not very coldor hot when drop gulab jamuns into it. Ensure that sugar syrup when its warm.
All Gulab jamuns remain soaked into sugar syrup for 2-3 hours. Serve it warm or chilled.
When its warm, add sugar, almonds, cardamom powder, raisins and mix well.
Divide mixture into equal portions and shape into medium sized balls.
Decorate it with finely chopped pistachio and almonds. After cools down completely, store it into an air tight container. This stays good for a week if handled properly.
Find more Diwali recipes both sweets and snacks in the link below