Gulab Jamun is a traditional sweet dish in India and there are many different recipes of gulab jamun are available. Lots of people try different ingredients for sweetness to make the gulab jamun.
We are using khoya (mawa) in this recipe that you can make at home easily or buy from the market if you do not have time. The saffron-flavored sugar syrup gives an unforgettable taste to gulab jamun.
Keep the temperature of oil/ghee medium while frying the gulab jamun. If the oil is too hot, they will turn brown quickly and remain uncooked from inside. Make sure the jamuns are not hot when you transfer them to the sugar syrup.
Garnish the gulab jamun with shredded coconut or chopped pistachio.
Ingredients
- ½ cup all purpose flour (Maida)
- 1 cup Khoya (Mawa)
- 1/8 teaspoon baking soda
- ¼ teaspoon cardamoms powder or 3-4 green cardamoms
- 8-10 saffron strands (Kesar)
- 1 ½ cup sugar
- 2 ½ cups water
- Ghee or oil for frying
How to make gulab jamun
Add sugar, green cardamoms or cardamoms powder, and saffron to a deep pan. Add water and bring to a boil, then lower the flame to medium and cook for 10-12 minutes until the sugar syrup is little sticky.
In a large bowl, crumble the khoya with your hands, add baking soda, and sifted maida. Mix them with a spoon then knead all these ingredients together to form a smooth dough. Add a few teaspoons of milk if required to make a smooth and soft dough.
Grease your hands with ghee and divide the dough into 16-18 equal parts. Make smooth balls and make sure that these balls are not too large because their size will increase while frying and soaking in sugar syrup.
Heat ghee or oil in a deep pan over medium flame. To check the ghee/oil is ready or not, throw a pinch of dough into the hot ghee. If the dough comes up immediately without changing its color then the ghee is ready. Otherwise, if the dough turns brown then the ghee is too hot. Reduce the temperature by lowering the flame and adding cold ghee.
Fry the gulab jamun in three batches. Cook them evenly to make soft and well-textured gulab jamun. They will take 6-8 minutes to turn golden brown.
Transfer the gulab jamun to a kitchen napkin. Let them cool before you transfer them to sugar syrup. Add the gulab jamun to slightly warm sugar syrup. Soak them for 1-2 hours at least.
Serve the delicious gulab jamun warm or chilled and enjoy.
Gulab Jamun Recipe with Khoya
Ingredients
- ½ cup all purpose flour (Maida)
- 1 cup Khoya (Mawa)
- 1/8 teaspoon baking soda
- ¼ teaspoon cardamoms powder or 3-4 green cardamoms
- 8-10 saffron strands (Kesar)
- 1 ½ cup sugar
- 2 ½ cups water
- Ghee or oil for frying
Instructions
- Add sugar, green cardamoms or cardamoms powder, and saffron to a deep pan. Add water and bring to a boil, then lower the flame to medium and cook for 10-12 minutes until the sugar syrup is little sticky.
- In a large bowl, crumble the khoya with your hands, add baking soda, and sifted maida. Mix them with a spoon then knead all these ingredients together to form smooth dough. Add a few teaspoons of milk if required to make smooth and soft dough.
- Grease your hands with ghee and divide the dough into 16-18equal parts. Make smooth balls and make sure that these balls are not too large because their size will increase while frying and soaking in sugar syrup.
- Heat ghee or oil in a deep pan over medium flame. To check the ghee/oil is ready or not, throw a pinch of dough into the hot ghee. If the dough comes up immediately without changing its color then the ghee is ready. Otherwise,if the dough turns brown then the ghee is too hot. Reduce the temperature by lowering the flame and adding cold ghee.
- Fry the gulab jamun in three batches. Cook them evenly to make soft and well-textured gulab jamun. They will take 6-8 minutes to turn golden brown.
- Transfer the gulab jamun to a kitchen napkin. Let them cool before you transfer them to sugar syrup. Add the gulab jamun to slightly warm sugar syrup. Soak them for 1-2 hours at least.
- Serve the delicious gulab jamun warm or chilled and enjoy.
