Gulab Jamun ( Khoya or Mawa Method)
Total time
Author: Zeel Patel
Recipe type: Dessert
Cuisine: Indian
Serves: 10 - 12
- 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 )
- Before starting preparations, make sure khoya / khova is at room temperature.
- Grate the khoya using a grater in a mixing bowl. This step is optional.
- Knead khoya well for 2 minutes.
- Add maida, sooji, powdered sugar, and a pinch of soda.
- Mix everything together into a soft dough.
- Knead well until the dough becomes nice smooth and greasy.
- You can see your palms are greasy and shiny.
- Now pinch out the marble size dough and roll them into a firm ball.
- Make sure there should not be any cracks on the surface.
- Same way, prepare all balls.
- Heat ghee in a Kadai for frying.
- Deep fry them in medium hot ghee on a small flame (You can use flavorless oil too).
- Fry them in small batches.
- Fry it until getting nice dark red color on the crust.
- Move the spatula in a circular motion so Gulab Jamun will move and cook from all the sides equally.
- If ghee/oil is too hot, Gulab Jamun will turn darker from outside and uncooked from inside.
- Same way, fry all Gulab Jamun and keep them aside.
- To prepare sugar syrup, combine sugar and water in a pan.
- Cook until sugar dissolved.
- When the syrup starts to boil, boil it for a minute and turn off the flame.
- Add cardamom powder and saffron strands.
- Add rose water ( optional ).
- When the sugar syrup is lukewarm, add all friend gulab jamuns.
- Swirl the pan well and let them nourish in syrup for 6-8 hours or overnight. It will grow bigger after soaking syrup.
- 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/
3.5.3208