Introduction- Gulab jamun is a very soft and delicious sweet mostly served in parties, marriages, festivals, and even in Indian thalis. Gulab jamun is one of the best desserts served after the meals at home even. In this post, we will read about Gulab Jamun Recipe with Khoya.
Introduction- These are made of milk solids and of flour, then later soaked in sugar syrup. The word “Gulab” translates rose in Hindi and “Jamun” translates Berry. Therefore these are berry sized balls soaked in sugar syrup. The sugar syrup made for gulab jamun is flavored with rose water and the balls are similar to Jamun hence they are termed as GULAB JAMUN.
Types of Gulab Jamun- There are two ways to prepare Gulab Jamun, these are-
👉 With Milk Powder- This recipe is basically for beginners who do not have khoya and want to have gulab jamun sooner. It is a very easy process.
👉 With Khoya- The taste of khoya gulab jamun is very delicious. The khoya should be unsweetened. It is a traditional method.
From both of the above, I generally love to prepare Gulab Jamun with khoya, so therefore here is Gulab Jamun Recipe with khoya.
Gulab Jamun Recipe with khoya
Following is the complete recipe of Gulab Jamun with Khoya.
- 100 gm khoya
- 1 tbsp flour
- ¼ tbsp baking soda
- 2 cups of sugar
- 2 cups of water
- ¼ tbsp. elaichi powder
Making “Gulab Jamun Dough” :
- In a bowl take grated mawa, baking powder, and elaichi powder and mix it well. Do not use baking soda as a substitute for baking powder.
- Make sure you knead into a firm dough and if you find the dough rough, wet your hands and knead the dough again.
- Cover the dough and let it rest for 30 minutes.
- Making sugar syrup for gulab jamun:
While the dough is resting make “Sugar Syrup“
- In a bowl add water and sugar and bring it to boil until the syrup turns sticky.
- Simmer for few minutes but do not overcook the syrup, take it on your finger and check it should be in single string consistency, it should be proper in consistency otherwise the Jamuns will not absorb the syrup.
- Take off the syrup from the stove and add lemon juice and rose water.
- Let it rest as sugar syrup thickens when it gets cooler.
Making “Gulab Jamun Balls“
- Grease your palms with ghee and knead the dough and divide the dough into 14 to 16 parts.
- Do not apply too much pressure while making the balls, roll gently into a crack free balls.
- Balls will increase there size after frying and soaking in sugar syrup. So make accordingly.
Frying the “Balls”
- Heat oil in the pan and if want to increase the taste of gulab jamun you can fry them in ghee also.
- Fry on to the medium-low flame.
- If you cook them on a high flame mawa will get dispersed, it will get darker from outside and will not be cooked from inside.
- On the medium flame drop the balls slowly and further cook them on a medium flame only.
- Keep adding and stirring the balls.
- Take off the balls on the tissue when they turn golden brown.
- Later add the balls into hot sugar syrup, it should not be very hot, gently stir the balls in the syrup and let them soak in for 30 minutes. For the best results, you can soak them for 2 hours as well.
- And now serve hot gulab jamun, you can even garnish them with almonds and pistachios.
Disclaimer: The information contained in the above article are solely for informational purpose after exercising due care.
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