Gulab Jamun Recipe | How to make Gulab Jamun using khoya
Learn how to make soft and spongy gulab jamun using Khoya/Mawa.
Servings 20 -25
Ingredients
- Khoya 250 grams
- Maida 3 tbsp
- Baking soda ¼ tsp
- Oil/Ghee for frying
Sugar Syrup
- Sugar 2 cups
- Water 1.5 cup
- Cardamom 5
Instructions
- In the mixing bowl, crumble the khoya or grate it if it is hard. Mix it with hands so there is no lumps.
- Add maida and baking soda to it.
- Mix it nicely to form a smooth and sticky dough. Add few tsp of milk or water if the mixture is dry. Don't knead too much. Dough should be soft and pliable.
- Cover and keep it aside for 15 minutes.
- Crush the cardamom and keep it aside.
- Take sugar and water in a bowl
- Add cardamom powder to it.
- Allow it to boil for 5-6 minutes till sugar is dissolved and syrup is sticky and thick.
- Roll the dough gently as smooth round balls without cracks.
- Heat oil and fry 5-6 jamuns in medium to low flame flipping in between till golden.
- Drain them in kitchen tissue and repeat the same for rest of the balls.
- Add the fried jamuns to warm sugar syrup.
- Allow it to soak for 6 hours or overnight. It will absorb sugar syrup and increase in size if you soak for more time.
- Delicious Khoya Gulab Jamun is ready.
Notes
You can use 1-2 tsp of cardamom powder instead of using whole ones.
Don't knead the dough too much as it makes the jamun hard.
I didn't use any water or milk to knead the dough. You can use if mixture is dry.
Gently roll the balls without any cracks.
Fry in medium to low flame as otherwise jamun will become darker and not cooked inside.
Sugar syrup should be warm and not too hot while adding gulab jamun. Gulab jamun should not be too hot too.
You can add nuts for garnish.
You can add rose essence to sugar syrup for flavor.
Don't boil the sugar syrup for too long.