GULAB JAMUN RECIPE ( GULAB JAMUN WITH KHOYA / KOVA)

Gulab jamun / Gulab Jamoon – the name itself tempts us very much right?  It is the most easiest sweet recipes that we can make for any occasions like Diwali or birthdays, anniversaries or any celebration. And I always drool when I see advertisements in TV or when I see the pictures in magazines. I am not that big fan though I like it, still I love to see it and enjoy making it too. And its my family favorite too. Right from Vj, Aj and my in laws every one likes this. But always we make with readymade Jamun mix. MT* and Aach* are my favorite. Though I have tried all the packs. I love the shahi jamun variety very much too.


I enjoyed clicking this jamuns and excited too to post this recipe. I have tried gulab jamun with milk powder, but not been lucky to get it right, but sure I will post one day when I get it right, I am sure I will get it as now I learnt from my mistakes. So to first start with, I wanted to be safe, so tried khoya version. I bought khoya 2 weeks back and was planning to try some other recipes with khoya, but ended up making jamun. I have recipes for both jamun with kova and jamun with milk powder in my cookbook that mom gave to me, but the problem is measurement. She has given everything in bulk and it wont work for me. I wanted to try just a little first time. First I saw the gulab jamun recipe with khoya from Sanjeev Kapoor’s site, but it had chenna in it, So I referred Kaveri Venkatesh’s recipe from Palakkad Chamayal. It came out really perfect as she mentioned. I am now confident enough to try the other version with milk powder too. And this post is dedicated to all the jamoon lovers.

Gulab jamun with khoya recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 20 mins    |  Cook time: 20 mins    |  Makes: 25

Ingredients

Khoya / Kova (unsweetened)	1 cup
Maida/ All purpose flour	3 tblsp
Sodium bi carbonate (cooking soda)	1/8 tsp
Elachi/ cardamom	2
Sugar	1 & 1/2 cups
Water	1 & 1/2 cups
Saffron (optional)	Few strands
Rose essence (optional)	2 drops
Oil/ vanaspathi/ Ghee	As need for deep frying

Method

1. Bring khoya to room temperature if its frozen. Crumble it with your hands and measure it. Take khoya, maida and cooking soda in a mixing bowl. Mix well.

2. Slowly add water (add carefully as less is needed) and make a smooth dough without any cracks. No need to knead hard, just gather with your hands so that it forms a smooth dough without lumps. Keep aside for 5 mins and make equal sized balls. I made 27 out of it as I made it small. The balls should be smooth outside, but do not roll so tightly applying pressure. Just roll softly but until smooth.

3. Meanwhile prepare the sugar syrup with water, sugar, powdered elachi and saffron, bring to boil and boil for 8 minutes to 10 minutes in medium flame.

4. Mean while you can fry the rolled jamuns. Bring oil hot, not smoking hot, but hot enough to fry the jamuns. Keep in low flame and add the jamuns and keep rolling the jamuns gently with the use of the ladle inside the oil so that it gets evenly cooked and fried to deep golden brown in colour. Fry only few at a time, dont dump the jamuns so many in oil.

5. Drain in kitchen towel and immediately add it to hot syrup. Let it get soaked well. Add essence lastly if desired.

Notes

• If you have cracks in the dough or balls when you are making, sprinkle more water and make a smooth dough. You can use ghee if its sticky, thought it was not sticky at all for me.
• If you want you can fry the jamuns in 50: 50 oil and ghee or oil and vanaspathi. But make sure you drain well in kitchen tissue.
• If oil is too hot, then it gets brunt and wont get cooked from inside. So make sure you cook in low or medium flame maximum.
• Keep turning the jamun while frying to ensure even browning. But be gentle.
• Sometimes oil will get low in heat while you fry jamun, so make sure to keep the flame more in between when needed.
• If oil is not hot enough, the jamuns will get cracked and suck more oil.
• The Jamun may look too dark when you take out from oil but it gets the gorgeous red colour as it gets soaked in syrup. Cool right? :)

Let it get soaked well in the syrup for 3 hrs at least and enjoy the soaked, syrup drunken jamuns!

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