Monday, October 28, 2013

Gulab Jamun Recipe(with Khoya) |Diwali Special Recipes

Gulab Jamun is a yummy dessert which makes us drool, just by hearing its name. This is the easiest and minimal ingredient recipe which we can prepare for any celebrations. Until now I have prepared Gulab Jamun with the ready-made mix. This is the first time I am trying it with Khoya and it turned out perfectly well. I will be sharing the milk powder version soon and let's move t the recipe:

Khoya /Kova (unsweetened) - 1 Cup(Crumbled)
Maida/All purpose flour - 3 tblsp 
Baking Soda (Cooking Soda) - 1/8 tsp 
Oil/ Ghee - to deep fry  
For the Sugar Syrup:
Sugar - 1 & 1/2 Cups 
Water - 1 & 1/2 Cups 
Cardamom - 2 to 3(crushed) 
Saffron - few
1. Crumble the khoya with your hands. Measure 1 cup of crumbled khoya and transfer it to a mixing bowl. 
2. Along with this add the maida and cooking soda. Mix well and start making the dough by adding little water. If the khoya is moist, then it is not required to add water.
3. Form a smooth dough by kneading it. Now, pinch a little dough and make equal sized small balls.
4. Meanwhile, in a pan add the sugar and water. Let the sugar to dissolve completely by stirring it and add cardamom, saffron at this stage. Allow the sugar syrup to boil for about 10 mins and then switch off the flame.
5.  Fry the Jamuns in low-medium flame. Make sure to fry it in batches and don't overcrowd it. Turn it in between to cook evenly on all sides.
3. Drain it in tissue paper and immediately add it to the hot syrup.
Serve it either warm or chilled.
Points to remember:
  • For the mentioned quantity, I got 21 small Jamuns.
  • The balls expand while frying and soaking in syrup, so make your preferred ball sizes keeping this in mind.
  • Fry it in low flame, if not it browns faster leaving the inside portion uncooked. Also, if the oil is not hot enough, then the jamuns drink a lot of oil. So adjust the flame accordingly.
Warm Regards,
Happy's Cook - Divya


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