Gulab jamun or Gulab Jamoon – the name itself tempts us very much right? Gulab Jamun is one of the sweet that you can prepare for almost any occasions or festival in India.

So here I am presenting Gulab Jamun recipe prepared using khoya. Prepare this recipe on any special occasion and I am very much sure it will just melt in your mouth.

Here is a tip, when you add jamuns in sugar syrup make sure syrup is luck warm only. Also when you make gulab jamun you need to wait for at least 6 to 8 hours for all the syrup to get absorbed in jamuns.

Learn how to make Gujab Jamun with this step by step recipe.

Gulabjamun

Step-by-Step Gulab Jamun Recipe :

Step 1 : Make fresh paneer from milk using curd or butter milk. Strain it and keep it aside in strainer only to drain excess water.

Gulabjamun

Step 2 : Grate khoya using grater to make sure there should be any lumps in khoya.

Gulabjamun

Step 3 : Add prepared and drained paneer, maida, milk, cardamom powder and soaked saffron water.

Gulabjamun

Step 4 : Knead into a very soft dough. If require add extra 1 – 2 tsp of milk. Knead the dough using base of your palm for 4 – 5 minutes. This kneading will make gulab jamun softer.

Gulabjamun

Step 5 : Add 1 tsp warm ghee and knead well for a minute.

Gulabjamun

Step 6 : Divide a dough into 100 – 110 small size balls.

Gulabjamun

Step 7 : Meanwhile heat the oil.

Gulabjamun

Step 8 : When oil is medium hot, add 12 – 15 prepared balls into pan.

Gulabjamun

Step 9 : Deep fry them on medium slow flame till they get brown in color.

Gulabjamun

Step 10 : Take out them and keep it aside to cool down.

Gulabjamun

For Sugar Syrup :

Step 1 : Mix sugar and water in a heavy bottom based pan.

Gulabjamun

Step 2 : Prepare one thread consistency sugar syrup.

Step 3 : Turn off flame.

Step 4 : Add cardamom powder and saffron water.Keep it aside.

Combine Gulab jamun :

Step 1 : When sugar syrup is medium hot, add all fried balls.

Step 2 : While adding them in sugar syrup make sure syrup should be luck warm only. It should not be in boiling state. Otherwise gulab jamun will be soggy.

Gulabjamun

Step 3 : Keep it aside them for 6-8 hours.

Step 4 : Garnish with almond and pistachio flakes.

Step 5 : Serve warm or chilled gulab jamun on any occasions.

Note : When gulab jamun will about to fry you can see bubbles will start to disappear.

Always fry gulab jamun on medium slow flame. Because if you will fry it on high flame it will not be cooked form center and that part will be hard.

You can make thick sugar syrup also. If you are making sugar syrup in thick consistency, then increase the quantity of sugar and water otherwise syrup will not be enough to soak the gulab jamuns.

Gulab Jamun ( Khoya or Mawa Method)
 
Prep time
Cook time
Total time
 
Gulab jamun / Gulab Jamoon – the name itself tempts us very much right? Gulab Jamun is one of the sweet that you can prepare for almost any occasions or festival in India.
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 100 gulab jamun
Ingredients
  • 500 gm Gulabj jamun special khoya ( milk solids )
  • 250 ml milk
  • 3 – 4 tbsp sour curd or lemon juice
  • 120 gm all purpose flour ( maida )
  • ½ tsp cardamom powder ( elaiychi )
  • 1 pinch mace powder ( javantri )
  • 1 tsp hot ghee
  • 1 tbsp soaked saffron water
  • 2 tbsp milk
  • Ghee / Oil for frying
For Sugar Syrup :
  • 750 gm sugar
  • 1 liter water
  • ½ tsp cardamom powder
  • 1 tbsp soaked saffron water
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Make fresh paneer from milk using curd or butter milk. Strain it and keep it aside in strainer only to drain excess water.
  2. Grate khoya using grater to make sure there should be any lumps in khoya.
  3. Add prepared and drained paneer, maida, milk, cardamom powder and soaked saffron water.
  4. Knead into a very soft dough. If require add extra 1 – 2 tsp of milk. Knead the dough using base of your palm for 4 – 5 minutes. This kneading will make gulab jamun softer.
  5. Add 1 tsp warm ghee and knead well for a minute.
  6. Divide a dough into 100 – 110 small size balls.
  7. Meanwhile heat the oil.
  8. When oil is medium hot, add 12 – 15 prepared balls into pan.
  9. Deep fry them on medium slow flame till they get brown in color.
  10. Take out them and keep it aside to cool down.
For Sugar Syrup :
  1. Mix sugar and water in a heavy bottom based pan.
  2. Prepare one thread consistency sugar syrup.
  3. Turn off flame.
  4. Add cardamom powder and saffron water. Keep it aside.
Combine Gulab jamun :
  1. When sugar syrup is medium hot, add all fried balls.
  2. While adding them in sugar syrup make sure syrup should be luck warm only. It should not be in boiling state. Otherwise gulab jamun will be soggy.
  3. Keep it aside them for 6-8 hours.
  4. Garnish with almond and pistachio flakes.
  5. Serve warm or chilled gulab jamun on any occasions.
Notes
When gulab jamun will about to fry you can see bubbles will start to disappear.


Always fry gulab jamun on medium slow flame. Because if you will fry it on high flame it will not be cooked form center and that part will be hard.

You can make thick sugar syrup also. If you are making sugar syrup in thick consistency, then increase the quantity of sugar and water otherwise syrup will not be enough to soak the gulab jamuns.
 [/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]