Mava Gulab jamun recipe, how to make gulab jamun with khoya/mava

Gulab jamun with mava recipe with step by step photos: – Gulab jamoon is a soft, spongy and melt in mouth balls drenched in delicately flavored sugar syrup. Most the of Indian weddings and parties are incomplete without gulab jamun.


Gulab jamun with mava recipe with step by step photos: – Gulab jamoon / Gulab jamun the name itself tempts enough. Gulab jamun is one of my and mr.husband’s favorite Indian dessert recipe. Gulab jamoon is a soft, spongy and melt in mouth balls drenched in delicately flavored sugar syrup. Most the of Indian weddings and parties are incomplete without gulab jamun.

Gulab jamuns are one of the best treats according to me. This gulab jamun recipe with khoya/mawa is the recipe that never fails for me.

You will need fresh mava OR Khoya which is dried evaporated milk solid. The maida/all purpose flour is used to give binding to the dough. This recipe is perfect for beginners as there is no tips or tricks.

There are many ways to make gulab jamuns. traditionally I found that it is made from Khoya. There are ready to use packets available for gulab jamuns but frankly speaking, I haven’t tried any of them yet.

I will update other variations of this recipe for sure on the blog.

Till then,hope you guys will try this recipe version…

Gulab jamun with khoya video recipe,

⭆MADE my recipe???? use “#currynationblog” hash tag on instagram OR Do send me your picture in facebook,I would love to see that.

Recipe Details for making Gulab Jamun with khoya below:-

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gulab jamun recipe with khoya,how to make gulab jamoon
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Gulab jamoon is a soft,spongy and melt in mouth balls drenched in delicately flavored sugar syrup. Most the of indian weddings and parties are incomplete without gulab jamun.

Course: Dessert
Cuisine: Indian
Servings: 22 medium small jamuns [approx]
Author: Priya Jo
Ingredients
for gulab jamun:
  • 1 cup Mava / Khoa
  • 1/2 cup maida / all purpose flour
  • 1/8 tsp pinch of soda bicarb/baking soda
  • 1/4 cup milk
  • 20 nos pistachios optional
for sugar syrup:
  • 2 cup sugar
  • 3 cup water
  • 7-8 nos saffron threads
  • a pinch of cardamom powder optional
Instructions
for sugar syrup:
  1. in a pan, Add sugar and water.

  2. bring the mixture to boil.

  3. boil the mixture until it thickens.

  4. you need to prepare 1 thread chashni for this recipe.

  5. add saffron and cardamom powder.

  6. let it cool down. Keep aside.

for jamuns:
  1. take a bowl and add khoya. soften it using your hands.

  2. Add maida and baking soda in khoya and mix well.

  3. Add half amount of milk in the flour first and mix it well.

  4. Add remaining milk and prepare your dough.

  5. Add 2-3 drops of milk (not more than that) on the dough and cover your dough with lid.


  6. Allow your dough to set for 15 mins.

  7. take a small amount of dough and give it to a fine ball shape.you can even stuff your ball with any dry-fruit at this stage.

  8. Prepare balls with all remaining dough.keep it aside.

  9. heat oil in Kadai. gently put balls into hot oil.

  10. deep fry the balls on medium flame until brown.

  11. Drain in a kitchen towel and immediately add it to hot syrup. Let it get soaked well.Jamuns will slightly increase in size when it soaks syrup.

Recipe 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 vanaspati. But make sure you drain well in kitchen tissue.
  • If oil is too hot, then it gets burnt and won't gets 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. 

how to make gulab jamun with khoya/mava recipe with step by step photos:-

Method for sugar syrup:

  1. in a pan, Add sugar and water.
  2. bring the mixture to boil.
  3. boil the mixture until it thickens.
  4. you need to prepare 1 thread chashni for this recipe.
  5. add saffron and cardamom powder.
  6. let it cool down.
  7. Keep aside.

Method for jamuns:

  1. take a bowl and add khoya. soften it using your hands.
  2. Add maida and baking soda in khoya and mix well.
  3. Add half amount of milk in the flour first and mix it well.
  4. Add remaining milk and prepare your dough.
  5. Add 2-3 drops of milk (not more than that) on the dough and cover your dough with lid.
  6. Allow your dough to set for 15 mins.
  7. take a small amount of dough and give it to a fine ball shape.you can even stuff your ball with any dry-fruits at this stage.
  8. Prepare balls with all remaining dough.keep it aside.
  9. heat oil in Kadai.
  10. gently put balls into hot oil.
  11. deep fry the balls on medium flame until brown.
  12. Drain in a kitchen towel and immediately add it to hot syrup. Let it get soaked well.Jamuns will slightly increase in size when it soaks syrup.

Note:

  • 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 vanaspati. But make sure you drain well in kitchen tissue.
  • If oil is too hot, then it gets burnt and won’t 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.

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