gulab jamun recipe with khoya,how to make gulab jamoon
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.
you need to prepare 1 thread chashni for this recipe.
add saffron and cardamom powder.
let it cool down. Keep aside.
for jamuns:
take a bowl and add khoya. soften it using your hands.
Add maida and baking soda in khoya and mix well.
Add half amount of water in the flour first and mix it well.
Add remaining water and prepare your dough.
Add 2-3 drops of milk (not more than that) on the dough and cover your dough with lid.
Allow your dough to set for 15 mins.
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.
Prepare balls with all remaining dough.keep it aside.
heat oil/ghee in Kadai. gently put balls into hot oil.
deep fry the balls on medium flame until brown.
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.
Video
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.