I never tried gulab jamuns on my own,even using the instant gulab jamun mix. When i saw the recipe of homemade gulab jamuns using khoya in Nags space, I bookmarked it at once and bought a packet of khoya on the following weekend. It turned out very soft and now i am confident in making jamuns.
For original recipe click here.
preparation time:15 minutes Cooking time: 35 minutes Yields:25-30 jamuns
INGREDIENTS:
| GRATED KHOYA | 1CUP |
| MAIDA |ALL PURPOSE FLOUR | 1/3 CUP |
| WATER | 2-3 TBLSP |
| SALT | A PINCH |
| OIL | FOR DEEP FRYING. |
FOR SUGAR SYRUP
| SUGAR | 2 CUPS |
| WATER | 1 AND 1/4 CUP |
| ROSE WATER | FEW DROPS(OPTIONAL) |
- Bring the khoya to room temperature and mix it with the flour and salt .
- Add water to this to make a stiff dough. Mine took 2 tbslp of water to knead.
- The dough shouldn’t be sticky.
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- Make it into a mini lemon sized balls.
- Don’t make it too big as it will slightly expand on frying and after soaking in the syrup.
- Heat the oil and when it is hot(not too hot) add the balls to the oil.
- Do not put to much at a time. Always ensure that the jamuns must be fried in medium low flame, else the inner part will not get cooked.
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- When it is done ie. turns golden brown colour, drain it in a kitchen towel.
- Combine the ingredients in the sugar syrup table to make the syrup.
- When the sugar gets dissolved and the water starts boiling put off the flame.
- Dunk in the fried gulab jamuns to the sugar syrup .
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- Enjoy this after 3-4 hours or can be served with vanilla ice cream also.
Note:
- The addition of the water to the khoya and flour mix depends upon the texture of the khoya. If it is moist then less water is consumed.
- You can add a pinch of cardamom powder to this.
