Homemade khoya gulab jamun

Homemade khoya gulab jamun

Course- desert
Preparation time 5 minutes
Cooking time 35 to 40 minutes
Total time 45 to 50 minutes
Author Nitisha mina ka menu

Ingredients-

125 grams khoya

2 tablespoon maida all purpose flour

1/4 teaspoon of baking powder

1/4 teaspoon of cardamom powder

2 teaspoon of milk (add more if required)

Oil/ghee for deep frying

For chashni (sugar syrup):-

1 1/2 cup sugar

1 teaspoon cardamom powder

1 tsp lemon juice

3/4 cup water

Method:-( divided in 3 process)

1. Process for chashni (sugar syrup)

• Take a thick bottom pan, add sugar and water.
• Heat the pan, let it boil.
• Boil till the syrup became sticky.
• Don't cook to much. Don't make it thick.
• When you feel the chashni is done, add cardamom powder.
• switch off the stove.
• Add lemon juice, so that all the unwanted material comes up, now stain the syrup.
• And keep a side.
• Keep it little warm.

2. Process for gulab jamun balls:-

• Take a bowl and grate mava (khoya).
• Mix maida, cardamom powder and baking powder.
• Mix well.
• When you are done with mixing now add milk.
• Only add little milk to bind the ingredients.
• Knead the dough softly.
• Don't knead much because it will loss the texture.
• When the soft dough is ready. 
• Now make small balls by taking small and equal portions on your palm.
• There should not be any cracks.
• Make smooth balls.

3. Process to combine and make KHOYA  GULAB JAMUN.

• Heat oil/ghee in a heavy bottom pan.
• Check the oil by dropping a small portion of dough , if it floats up that means oil is ready.
• Now it's time to fry gulab jamun balls.
• Drop balls one at a time, and keep the flame medium. 
• Fry in portions.
• Keep stirring so that gulab jamun balls cook evenly and equally.
• Stir fry till golden brown.
• Just keep your eyes on flame to low to medium.
• When the balls are done to golden brown remove and stain on tissue paper.
• Cook all the balls and stain on tissue paper.
• Let it cool for 5 -6 minutes.
• Now it's time to add gulab jamun balls to the slightly warm syrup.
• Syrup should be slightly warm not hot.
• Soak gulab jamun in syrup for aleast 30 minutes.
• Your hot khoya gulab jamun are ready.
• Serve hot 
• Garnish with soe chopped almonds and pistachios.

Notes:

• Add little milk not much
• Slightly knead the dough
• There should be no cracks in the ball
• During fry stir continuously do not let it burn.
• Soak the gulab jamun for 30 minutes.

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Milan Tomic

Hi. I’m Designer of Blog Magic. I’m CEO/Founder of ThemeXpose. I’m Creative Art Director, Web Designer, UI/UX Designer, Interaction Designer, Industrial Designer, Web Developer, Business Enthusiast, StartUp Enthusiast, Speaker, Writer and Photographer. Inspired to make things looks better.

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