Khoya Gulab Jamun is the most popular Indian dessert.,khoya Gulab Jamun’s are deep fried balls, soaked in sweet cardamom flavored syrup. Learn to make the best gulab jamun’s with khoya along with all the tips and tricks to get them melt-in-the-mouth soft and wow flavored.
Ingredients
100 gm Khoya finely grated or crumbled,
50 gm All-purpose flour (maida)
1/2 tsp Baking powder
1/4 tsp Cardamom powder (Elaichi)
3 tsp water for mixing maida and khoya
Ghee or Oil for frying
For Sugar syrup
2 cups Granulated Sugar white refined
3 cups Water
3 pods Green Cardamom (Elaichi)
1 tsp kewda Water
Instructions
Making the dough
In a large bowl, grate or crumble the khoya. Add all-purpose flour (maida), baking powder and cardamom powder to it. Mix it well.
Now Add water 3tsp little at a time, so the dough starts to form. You don't want the dough to be sticky. We just want enough. Don't over mix the dough. You just want it to be smooth and soft.
Cover with a damp cover and let the dough rest for 30 mins.
Making sugar syrup for khoya Gulab Jamun
While the dough is resting, in a bowl, add sugar, water, cardamom pods.
Bring to a boil. Then simmer for 7 minutes. Do not overcook the syrup. The sugar syrup thickens when as it cools, so it shouldn’t look too thick.
Add kewda water and stir well. By adding sugar syrup doesn’t form crystals.
Making khoya Gulab Jamun balls
Grease your palms with some ghee. With your hands, knead the whole dough once.
Make small balls from the dough. Do not apply too much pressure while making the balls. When rolling to balls, make sure the balls are smooth with no cracks, else they might break when frying.
The balls will increase in size after frying & soaking in syrup. Make equal sized balls,
Frying and soaking the khoya Gulab Jamun
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.
Add them to the syrup while the syrup is warm (not boiling hot), so they soak in all the sweetness and become soft. If syrup is too hot, the balls might break. If it is cold, then the balls will not soak the syrup well. Soak for at least 30 minutes before enjoying. Soaking for up to 2-3 hours works great too.
khoya Gulab Jamun's are ready to be enjoyed.
Safina Khan
Very Nice and delicious,yummy recipe.
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