Gulabjamun

Gulab Jamun

Gulab jamun is a popular sweet made from khoya (milk solid) traditionally although some use sweet potatoes, bread and paneer. The best taste comes from gulab jamuns made with khoya.

Ingredients

Fresh unsweetened Khoya300 g
Maida 50 g
Sugar 2 cup
Water 2 cup
Cardamom powder 1/2 tsp
Saffron 10 strands
Oil/ghee for deep fry
Preparation time 08 min
Cooking time 30 min
Makes 20 Jamuns

Procedure

Video

Text Procedure

Step 1
Grate khoya (at room temp) to make it further soft

Steo 2
Add maida exact quantity by weight.More maida will make jamuns hard. Knead it gently or it may affect the structure.
One suggestion for beginners- Add maida gradually to khoya and once the dough with correct texture is reached, stop adding maida.
Dough should be soft but non sticky.

Step 3
Take small lemon sized dough. Roll it gently. The jamun ball should be smooth without any cracks. If it cracks then add 1 tbsp maida to the dough.

Step 4
Heat sugar and water in low medium flame till syrup turns sticky.At this point turn off stove.

Step 5

Add rose water, saffron, cardamom powder. Keep aside the syrup

Step 6- Frying jamun
Heat ghee or oil in low flame. Put one sample ball and fry. Then add 3-4 jamun dough balls one after another and fry.Gently stir the oil without touching the jamuns. When golden brown colour is reached then remove the jamuns. Contimue the process with balance jamun dough balls.

Step 7:

Transfer the jamuns to the hot sugar syrup.

Step 8

After one of soaking, soft juicy gulab jamuns are ready to be served.
Key notes to make perfect gulab jamun with koya.

  1. Use room temp khoya
    2.Add exact amount of maida
    3.Add 3/4 th measurement of maida. Knead it gently.Dough should be non sticky but not hard with moisture structure.If it sticky then add rest of maida.
    4.Sugar syrup in sticky consistency is sufficient.Jamuns may not absorb 1 string consistency syrup.
    5.Add a few drops of rose water,saffron and cardamom powder.
    6.Jamuns must be fried in low temperature. If heat is more then you get golden brown colour quickly but inside it won’t be cooked inside.
    7.Soak jamuns in hot syrup but not boiling syrup.
    8.Soft and juicy jamuns will be ready after 1 hour of soaking in syrup.