Khoya Gulab Jamun Recipe.


These perfect  Khoya Gulab Jamun are my favourite...hehe you may be wondering  every sweet  i post is my favourite...Yeah being a big foodie and having a Sweet tooth i love just love sweets especially Indian milk based...These Khoya Gulab jamun are simply delicious. There are many versions of Gulab jamuns many instant versions too but i simply love gulab jamun made from khoya/mava they are rich and really yumm
For this Khoya Gulab Jamun we need haryali mava/khoya the sticky kind of but if you cannot find no worries just proceed with the normal mava/mawa...Do try these yummy khoya gulab jamuns they are just too good I'm sure you will love them too.
I will be adding more stepwise pics later ..

khoa gulab jamun recipe



Ingredients
250 gms hariyali mava/khoya
5 tbsp maida/refined flour
5 tbsp milk powder
2 tbsp arrowroot powder *
1/4 tsp baking soda

Sugar syrup
2 cup sugar
2 cup water
1/2 tsp green cardamom crushed
few saffron strands


Method

  • In a bowl/large plate take all ingredients Knead the mava very well.
  • Add the maida,milk powder and arrowroot powder and baking powder.
  • Only if needed add 1 - 2 tbsp milk and knead to a soft smooth dough.
  • Divide into small balls and keep the balls covered with a muslin cloth.



  • Heat a kadhai/pan with ghee/dalda/oil and fry the gulab jamun over medium flame until golden brown.
  • Make the sugar syrup by boiling the sugar ,water and cardamom seeds together .
  • Add a teaspoon of milk to remove the scum if any..let it boil for 10-12 minutes.
  • Place the fried gulab jamun balls in the warm sugar syrup let it get soaked for 30 minutes at least before you serve.


Notes
Kneading is very important..knead the mava with the heels of your palm for few minutes till the dough is smooth.
If the mava you using is good you will not need to add milk but if you feel the dough is breaking or is dry add 1-2 tbsp milk ,add 1 tbsp at a time knead and then add more if required.
If you cannot find arrowroot ,add 1 tbsp cornflour instead and add 1 more tbsp of milk powder.
Do not apply much pressure while making the balls genlty shape the balls with your palms to avoid cracks,
The ghee/oil should be  hot  but not smoking hot ,once hot switch the flame to medium , fry over medium flame else the gulab jamuns will be uncooked from inside and will brown quickly.
Always soak the gulab jamun in the warm sugar syrup,if it is too hot the gulab jamuns will break .

how to make gulab jamun at home using khoya


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12 comments:

  1. My syrup never turns out to be good :( they alwaz crystalize :( plz help...

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  2. No wonder why its your favorite. Looks very rich.

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  3. My all time fav though have never made before. Just a small piece is what I enjoy after a meal. This gulab is certainly rocking in flavours.

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  4. Wooow...looks so delicious. .loved the texture. .so perfect

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  5. love the texture and looking so good

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  6. Yummy jamuns!! Looks so soft and perfect!!

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  7. Looks perfect! The use of arrowroot powder is interesting...

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  8. love khoya jamuns more than milk pwder jamuns :

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  9. I can see even after adding khoya ,your jamun isnnice and soft.. I wish to get success in mynjamun experiment..

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  10. My favorite one dear.....!!! Most probably I will make it today because you are tempting me a lot....!!!

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  11. Your gulab jamun looks so perfect and yummy. Loved it 👌

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