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Gulab jamun is a classic Indian dessert which is very famous and is enjoyed in most festival meals. They are soft, spongy and literally melt in mouth. Here is Khoya / Mawa Gulab jamun recipe.
Ingredients
- 1/4 cup plain Flour / Maida
- A pinch Baking soda
- 250 gms grated Khoya / Mawa
- 1 1/2 cups Sugar
- 3/4 cups Water
- Saffron
- Cardamom powder
- Oil for frying
Instructions
- In a dish take plain flour / Maida. Add baking soda. Mix well.
- Add fresh grated Khoya to it. Let all the pain flour get incorporated to the khoya.
- Don’t add any milk or water. Khoya has enough moisture to incorporate all the flour.
- Knead the mixture into semisoft dough.
- Cover the dough and give it a standing time of 15 – 20 minutes.
- In a pan take sugar. Add water and mix well. Heat it on high heat.
- When the syrup comes to boil, lower the heat and let it simmer for 4 – 5 minutes.
- The sugar syrup should be close to single thread consistency.
- Add saffron and cardamom powder. Mix well and sugar syrup is ready.
- Uncover the dough and kneed it once again.
- Make balls smaller than lemon out of the dough.
- Heat the oil in a pan.
- On another stove heat the sugar syrup on a very low heat.
- Drop the gulab jamun in hot oil and deep fry until they get golden brown color.
- Remove all excess oil and dip the gulab jamun in hot simmering sugar syrup. Â
- Let them soak in the syrup for at least 4 – 5 hours or overnight would be better.
Recipe Video
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