Khoya gulab jamun is a soft, juicy, rich and lip smacking Indian sweet/ dessert prepared with khoya/ mawa/ dried milk. This classic dumplings are first deep fried and then soaked in sugar syrup and served either warm or cold. Since it is the first post of the year I thought to share something new yet classy and popular one so thought to post gulab jamun recipe using khoya. For this recipe I used unsweetened khoya/ mava the freezer ones but if you reside in India you can get your hands on fresh khoya making the gulab jamun more tasty. Since I have used freezer ones I used water for binding but you can use milk as well as my friend suggested using milk yields in more soft and delish gulab jamun but needs to be stored in fridge quickly. So you can use either of the one for making. So let’s get to the making!
HAPPY NEW YEAR TO EVERYONE!
PREP TIME
COOK TIME
TOTAL TIME
SERVES
10 min
30 min
40 min
5
Ingredients
Unsweetened khoya/ Mawa – 1 cup
Maida – 2 ½ tsp
Baking soda – 2 pinches
Water – ¼ cup
Oil – for frying
FOR SUGAR SYRUP
Sugar – 1 ½ cup
Water – 1 ½ cup
Cardamom powder – ¼ tsp
Lemon juice – ½ tsp
Note
* 1 cup = 235 ml
How to make Khoya gulab jamun with step by step images
In a pan add water, sugar and cardamom mix well and allow it to boil. When the syrup boils add cardamom powder. When the syrup thickens put off the flame, squueze in lemon juice and keep it aside. (It took 10 to 12 minutes for me get thick syrup).
In a bowl add grated khoya, cooking soda and maida. Mix it well. Now add water/ milk gradually and knead to a smooth dough. Now close the dough and keep it aside for 5 to 10 minutes.
After 5 to 10 minutes heat oil in a frying pan. Now grease hands with little oil. Now pinch a small portion a khoya dough and make them into round shape using both palm and repeat the process till you finish the entire dough.
Now slide the dough balls one by one in preheated oil and cook them in low flame. Stir them gently often to get even coloring. Do not fry the jamoons for longer time as the color changes quickly from golden to black.
When they turn golden brown remove it from oil using slotted spoon. Keep the fried jamun aside on a plate with paper towel for 5 minutes. Now drop the fried jamoons in sugar syrup. Allow the jamuns to soak in sugar syrup for 1 hour. When the jamoons have doubled in size garnish with shredded pistachios and serve it.