Gulab Jamun | Gulab Jamun made with khoya
Gulab Jamun is a very popular Indian sweet or dessert. It is a soft ball-shaped sweet dipped in sugar syrup.
Here, “Gulab” means rose and “Jamun” means berry. The shape and size of it are like a berry. And the sugar syrup contains rose water.
In this recipe, I did not use rose water. But it tastes good if you add a teaspoon of it. I have added coarsely ground cardamom powder. Cardamom gives a unique flavor to any Indian dessert.
Traditionally, Gulab Jamun is made with khoya or mawa. Khoya is nothing but milk solids. Homemade khoya is always the best. But making the khoya itself takes plenty of your time. Better to use a store-bought khoya instead. It is available at any Indian sweet shop or dairy shop.
You can also make use of milk powder instead. Gulab Jamun has many variations as it’s made with different ingredients.
Furthermore, Gulab Jamun is also a popular sweet in Pakistan, Bangladesh, Maldives and Nepal. This dessert is seen at most Indian weddings, festivals and parties.
Additionally, this sweet dish is very simple and easy to prepare. Especially for beginners who have never tried their hands on cooking. I hope you enjoy cooking this delicious dessert for your family and friends.
Gulab Jamun | Gulab Jamun made with khoya
Course: UncategorizedServings
6
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesIngredients
- Sugar Syrup
2 cups of sugar
1 cup water
½ teaspoon cardamom powder
- Jamun balls
1 cup all-purpose flour (maida)
1 pinch baking soda
Oil for frying
Directions
- Sugar Syrup
- In a pot, add sugar and water.
- Add cardamom powder.
- Bring it to boil until a sticky texture forms.
- Let it cool down.
- Jamun balls
- In a mixing bowl, add the khowa, all-purpose flour (maida) and baking soda.
- Mix all the ingredients well and knead into a soft dough.
- Apply ghee on both your hands and make small balls of the dough.
- Heat oil for frying and add the jamun balls to it.
- Fry the jamun balls from all sides until they turn golden brown.
- After frying, add them to the syrup immediately Let them soak well in the syrup.
- Gulab Jamuns are ready. Serve them after lunch or dinner with vanilla ice-cream.
Notes
- You can use milk powder instead of khoya. And replace all-purpose flour (maida) with white bread.”
- You can fry the jamuns in ghee instead of oil. Or you can use both.
- To make this dessert healthy, you can use wheat flour instead of all-purpose flour (maida).
- Usually, kesar (saffron) strands and rose water is added in the sugar syrup. You can use them if you wish.
- You can also add rose petals to the sugar syrup.
- If you don’t like too much sugar then you can skip the sugar syrup. You can add about 1/2 cup powdered sugar in the dough itself and fry the jamuns.
- You can replace the sugar syrup with jaggery syrup.
- Gulab Jamun tastes great when served with vanilla ice-cream.
How to make Gulab Jamun step-by-step?
Sugar Syrup
Step 1: In a pot, add 2 cups of sugar and 1 cup of water.
Step 2: Add ½ teaspoon cardamom powder.
Step 3: Bring it to boil until a sticky texture forms.
Step 4: Let it cool down completely.
Jamun Balls
Step 1: In a mixing bowl, add ¼ kg khowa, 1 cup of all-purpose flour (maida) and a pinch of baking soda.
Step 2: Mix all the ingredients well and knead into a soft dough.
Step 3: Apply ghee on both your hands and make small balls of the dough.
Step 4: Heat oil for frying and add the jamun balls to it.
Step 5: Fry the jamun balls from all sides until they turn golden brown.
Step 6: After frying immediately add them to the sugar syrup. Let them soak well in the syrup.
Step 7: Gulab Jamuns are ready. Serve them after lunch or dinner with vanilla ice-cream.
