Gulab Jamun ( Khoya or Mawa Method)
 
Prep time
Cook time
Total time
 
As festive seasons are about to arrive, I have decided to share with you one of the favorite melt-in-mouth recipes of Gulab Jamun!!!
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 10 - 12
Ingredients
  • Unsweetened Fresh Khoya / Milk Solids - 100 gm
  • All-purpose flour / Maida - 2 tsp, as per need
  • Barik sooji - 1 tsp, optional
  • Powdered sugar - ½ tsp ( optional )
  • Cooking soda - 1 pinch ( optional )
  • Cardamom powder - ¼ tsp
  • Saffron - 8-10 strands
  • Sugar - 1 cup
  • Water - ¾ cup
  • Ghee for frying
  • Rosewater - 1 tsp ( optional )
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Before starting preparations, make sure khoya / khova is at room temperature.
  2. Grate the khoya using a grater in a mixing bowl. This step is optional.
  3. Knead khoya well for 2 minutes.
  4. Add maida, sooji, powdered sugar, and a pinch of soda.
  5. Mix everything together into a soft dough.
  6. Knead well until the dough becomes nice smooth and greasy.
  7. You can see your palms are greasy and shiny.
  8. Now pinch out the marble size dough and roll them into a firm ball.
  9. Make sure there should not be any cracks on the surface.
  10. Same way, prepare all balls.
  11. Heat ghee in a Kadai for frying.
  12. Deep fry them in medium hot ghee on a small flame (You can use flavorless oil too).
  13. Fry them in small batches.
  14. Fry it until getting nice dark red color on the crust.
  15. Move the spatula in a circular motion so Gulab Jamun will move and cook from all the sides equally.
  16. If ghee/oil is too hot, Gulab Jamun will turn darker from outside and uncooked from inside.
  17. Same way, fry all Gulab Jamun and keep them aside.
  18. To prepare sugar syrup, combine sugar and water in a pan.
  19. Cook until sugar dissolved.
  20. When the syrup starts to boil, boil it for a minute and turn off the flame.
  21. Add cardamom powder and saffron strands.
  22. Add rose water ( optional ).
  23. When the sugar syrup is lukewarm, add all friend gulab jamuns.
  24. Swirl the pan well and let them nourish in syrup for 6-8 hours or overnight. It will grow bigger after soaking syrup.
  25. Enjoy them along with meals or as a dessert after meals.
Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/gulab-jamun-with-khoya-kova/