[Indian Recipes] Gulab Jamun

Soft,melt-in-mouth,delicious Indian Festive sweet - Gulab Jamun and that too made with Khoya/Mawa/Khoa(Solidified Milk)!

One the best ever celebrated Indian Sweet / Festive sweet of all time,and we don't need any reasons to eat these soft,melt-in-mouth Gulab Jamun's!

So here's my update of my previous post of Khoya / Mawa/khoa Jamun's that I had shared long time back.

Well to those who are not aware of what is Khoya/Mawa/Khoa, then HERE is the information about the same.

How do I serve the Jamun?

This is a choice of personal prefernce.Some people prefer to eat Jamun warm or HOT and some like it cold. I have also seen people serving HOT Jamun with sugar syrup with cold Ice Cream too.

Can I Freeze/Refrigerate them?

Yes,of course! Go ahead and freeze them and use later.But the flavor of Jamun's or for that matter any frozen food varies a lot compared to fresh food.


What can I do with leftover Sugar Syrup?

I normally keep the leftover sugar syrup and consume it for making any other sweet/dessert in which I need sugar.But you can always mix it with flour and make some sweet Poori or sweet chapati/roti.
You can also use this leftover syrup in making Rasgulla!

Delicious Gulab Jamun ,the very famous and festive Indian sweet,made with Khoya/Mawa/Khoa.

Ingredients

• 1 & 1/4 Cup Khoya/Mawa/Khoa(Thickened and dried Milk)
• 1/3 Cup Maida/ All Purpose Flour
• A pinch Baking Soda
• As per need Milk,at room temperature
• 2 Cups Sugar
• 2 Cups Water
• 1 Tsp Ground Cardamom
• 1 Tsp Rose Essence

Extra:

• 2 Cup Oil + Ghee,for frying

Instructions

1. In a bowl, add Khoya, maida,baking soda and mix well. The Khoya will be of crumbled texture so knead it well with milk. Keep this aside for 5 mins. Add milk little by little to make soft dough of the mixture.
2. Cover the dough and keep aside.
3. In a pan, add sugar and water and boil it. Let the sugar dissolve completely. Boil this for around 7-8 mins on medium flame till the syrup is slightly thick and still will be easily soaked up by jamuns. Turn off the gas. Add cardamom crushed and rose essence. Keep it aside.
4. Apply little ghee to your palm and make small round balls of dough. Make sure there are no cracks in the ball. In a frying pan, add oil and ghee. Use equal quantity of both.When its hot drop in 4-5 jamuns at a time and fry on low flame. Do not overcrowd the frying pan. Keep turning the jamuns frequently.
5. When they are golden brown in color, take them out. Drain them on tissue paper.
6. Drop the jamuns when they are warm in the sugar syrup. Make sure the sugar syrup is warm too. Serve chilled or hot!!

This recipe and image sources are referred in website: Savorybitesrecipes.com. Thanks so much!