How to make gulab jamun with Khoya



Recipe:-  

Gulab jamun is a favorite indian dessert for many folks. in parties, weddings and even in indian thalis, gulab jamun happens to be one of the desserts served after thWelocomee meals.

This gulab jamun recipe from my home science notes is tried, tested and has never failed. i have made these gulab jamuns many times. you will need khoya, which is dried evaporated milk solids and Paneer to make the jamuns. addition of these two ingredients make soft, melt in mouth jamuns. This recipe is easy for a beginner too. there are no tips and tricks in this one.

There are many ways gulab jamuns are made. authentically and traditionally they are made with khoya. khoya is basically dried evaporated milk. they are milk solids which are obtained by continuously cooking the milk on a low flame.  gulab jamuns are also made from milk powder, sweet potatoes (vegan option) and bread. the best authentic taste comes from gulab jamuns made with khoya.

Step by step gulab jamun recipe with khoya:

1. Take Khoya in a bowl.

2.  Mash it very well. there should be no lumps or small bits or pieces in the khoya. you can also grate and then mash the khoya.

3.  Add grated paneer, rava/sooji, all purpose flour/maida, baking powder and cardamom powder to the mashed khoya. there should be no lumps in both the mawa and paneer. if there are lumps, then the texture of the gulab jamuns is not even and smooth. the bits and pieces of mawa or paneer give a bite while eating the gulab jamuns.

4.  Mix well.

5.  Add milk and gather together to form a dough with milk. don’t knead. just gently mix. if you are unable to form balls or if the mixture appears dry, then add a few teaspoons of milk. cover the dough and keep aside for 30 mins.

6.  Dissolve sugar in water.

7.  Heat the sugar solution till it become sticky. you just need to switch off the fire before the syrup reaches a one thread consistency.

8.  Add rose water and stir. keep the sugar solution aside. on cooling if the sugar syrup crystallizes, then just add 2 to 3 tbsp water and warm the syrup again. it will again return to a liquid state.

9.  Make small balls from the dough. cover the balls and keep aside.

10. Heat oil till its medium hot. lower the flame and wait for a minute. then gently place the gulab jamuns in the oil.

11.  Once they start to have tiny golden spots, keep on rotating them in the oil, so that the gulab jamuns are evenly browned. since i was taking pics, i browned a few of them extra.

12.  Remove the gulab jamuns and then drain them on kitchen paper towels to remove excess oil.

13. Then place the hot gulab jamuns in the sugar syrup. continue frying the gulab jamuns this way in batches.

14.  Serve gulab jamuns warm or at room temperature. you can also chill the gulab jamuns and serve them cold. garnish the gulab jamuns with rose petals or almond slivers.