Khoya Gulab Jamun Recipes
KHOYA GULAB JAMUN
Gulab jamun made with milk solids known as khoya/ mawa / kova. These soft, juicy and delicious balls are a classic dessert from Indian cuisine.
Provided by Swasthi
Categories Dessert / Sweet
Time 40m
Number Of Ingredients 12
Steps:
- 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.
- 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.
Nutrition Facts : Calories 40 kcal, Carbohydrate 2 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 22 mg, ServingSize 1 serving
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- Take khoya (mawa or evaporated milk) in a bowl. Mash it very well. There should be no lumps. You can also grate and then mash the khoya.
- Dissolve sugar in water. Heat the sugar solution till it become sticky. You just need to switch off the fire before the syrup reaches a one thread consistency.
- Meanwhile, while the sugar syrup is cooking, heat oil till its medium hot. Lower the flame and wait for a minute. Then gently place the dough balls in the oil.
- Then place the hot fried dough balls in the sugar syrup. Continue frying the rest of the dough balls in batches.
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- In a large bowl, grate or crumble the khoya. Add all-purpose flour (maida), baking powder and cardamom powder to it. Mix it well.
- Heat the ghee/oil well in a fry pan/wok before starting to fry the balls. Fry on medium-low heat. On high heat, they will get dark from the outside, but will not be cooked well from the inside.
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- You can add a little rose water and 2-3 spoon water if needed. Because the mixture gets dried out to mix the rest of the ingredients with the mawa.
- Then cut the little pieces from the dough and round them well with your hands. Note that the size of all the Jamun should be the same.
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- In a large bowl, take grated/crumbled mawa(khoya), and knead it with the heels of your palm for about 1 to 2 minutes. Then add maida (all-purpose flour), cardamom powder, and baking powder. Mix until well combined.
- Now give a quick knead to the dough. Divide the dough into 30 equal parts and make a small ball out of all the parts. Always Work with soft hands when forming jamuns. Squeeze the ball between your palm to shape it. Form a smooth round ball with no cracks.
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- Mix together the grated khoya, flour and baking soda, adding the milk a little by little to make a smooth dough.
- Take about 2 tbsp of the dough and roll it into a smooth ball between the palms of your hands. Try not to press the dough too much or apply too much pressure when doing this. This is important to get soft and spongy gulab jamuns.
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- Grate khoya in a clean bowl. Please note that for soft Gulab Jamun it is necessary to grate khoya and not to crumble it with fingers. Set aside.
- Once sugar is dissolved add cardamom powder and saffron. Stir to combine. The sugar syrup is ready for gulab jamun once it stickiness and thickens a bit.
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