Khoya Gulab Jamun
Gulab jamun with khoya / mawa (milk solids)
Ingredients
- 1 cup crumbled khoya / mawa unsweetened
- 5 tbsp maida / all-purpose flour
- ⅛ tsp baking soda / cooking soda
- Oil / ghee for deep frying
For the sugar syrup
- 2 cup sugar
- 2 cup water
- 2-3 cardamoms
- ⅛ tsp rose water
- Few saffron strands optional
Instructions
- Bring khoya to room temperature. Crumble with hands and add to a large bowl. Add maida, cooking soda and mix well.
- Add water, a teaspoon at a time and make a smooth dough without cracks. Don't knead the dough too much.
- Make small equal sized balls. Make sure its smooth and does not have any cracks. Keep the balls covered.
- To make sugar syrup, add sugar, water, cardamom, rose essence, saffron in a sauce pan and mix well.
- Once the sugar dissolves completely, bring to boil and then simmer for 8-10 minutes. Remove from heat and set aside.
- Heat oil for deep frying. Once the oil is hot, turn down the heat to low. Add the jamuns and keep turning them to ensure even cooking.
- Fry until they turn dark golden brown. Drain on a kitchen towel and immediately add them to the warm syrup. Let it sit for 3-4 hours.
Notes
- Do not knead the dough too much. Just bring everything together to form a smooth dough.
- Roll the balls smoothly making sure there are no cracks. If there are cracks, sprinkle little water to make the dough smooth.
- Always fry in low-medium heat otherwise the jamuns will not get cooked inside.
- If the syrup has cooled down, warm the syrup before adding the jamuns.