gulab jamun with khoya recipe, how to

make gulab jamun recipe

gulab jamun recipe with step by step photos an easy recipe of gulab
jamun with khoya and paneer/cottage cheese.
gulab jamun is a favorite indian dessert for many folks. in parties, weddings
and even in indian thalis, gulab jamun happens to be one of the desserts
served after the meals.
these soft sugar syrup soaked balls are a treat always. sometimes to
satisfy our sweet cravings, i make gulab jamuns.
This gulab jamun recipe from my home science notes is tried, tested and
has never failed. i have made these gulab jamuns many times. you will
need khoya, which is dried evaporated milk solids and paneer to make the
jamuns. addition of these two ingredients make soft, melt in mouth
jamuns. the recipe is easy for a beginner too. there are no tips and tricks in
this one.
there are many ways gulab jamuns are made. authentically and
traditionally they are made with khoya. khoya is basically dried evaporated
milk. they are milk solids which are obtained by continuously cooking the
milk on a low flame. gulab jamuns are also made from milk powder, sweet
potatoes (vegan option) and bread. the best authentic taste comes from
gulab jamuns made with khoya.
gulab jamun with khoya recipe card below

gulab jamun recipe with khoya

AUTHOR: dassana
RECIPE TYPE: dessert

CUISINE: north indian

PREP TIME: 35 mins
COOK TIME: 10 mins
TOTAL TIME: 45 mins
SERVES: 18-20 gulab jamuns
gulab jamun recipe - an easy recipe of gulab jamun made with khoya or
evaporated milk, paneer and all purpose flour.

INGREDIENTS (measuring cup used, 1 cup =

250 ml)

for the jamuns:

1 cup khoya/mava/evaporated milk, 200 gms

cup grated paneer, 100 gms of paneer

3 tbsp maida/all purpose flour

2 tbsp fine sooji/rava/semolina

4 cardamoms/choti elaichi, powdered in a mortar-pestle

1 tbsp milk or add as required

tsp baking powder

oil for deep frying the gulab jamuns

for the sugar syrup:

250 gms sugar, about 1 and cup sugar

1 cup water

1 tbsp rose water

1 tbsp milk (optional) - read notes

INSTRUCTIONS

preparing jamuns:
1. take khoya/mava/evaporated milk in a bowl. mash it very well. there
should be no lumps. you can also grate and then mash the khoya.
2. then add grated paneer, rava/sooji, all purpose flour/maida, baking
powder and cardamom powder to the mashed khoya. there should be
no lumps in both the mava and paneer.

3.

as if they are there, then you will find the texture of the gulab jamuns
not so good. the bits and pieces of mava or paneer will give a bite in
the mouth, when you have the gulab jamuns. they won't be smooth.
4. mix well. add milk and gather together to form a dough with milk.
don't knead.
5. just gently mix. if you are unable to form balls or if the mixture
appears dry, then add a few teaspoons of milk. cover the dough and
keep aside for 30 mins.
6. make small balls from the dough. cover the balls and keep aside.
preparing sugar syrup:
1. dissolve sugar in water. heat the sugar solution till it become sticky.
you just need to switch off the fire before the syrup reaches a one
thread consistency.
2. add rose water and stir. keep the sugar solution aside. on cooling if
the sugar syrup crystallizes, then just add 2 to 3 tbsp water and warm
the syrup again. it will again return to a liquid state.
frying jamuns:
1. meanwhile, while the sugar syrup is cooking, heat oil till its medium
hot. lower the flame and wait for a minute. then gently place the gulab
jamuns in the oil.
2. once they start to have tiny golden spots, keep on rotating them in
the oil, so that the gulab jamuns are evenly browned.
3. remove the gulab jamuns and then drain them on kitchen paper
towels to remove excess oil.
4. then place the hot gulab jamuns in the sugar syrup. continue frying
the gulab jamuns this way in batches.
5. when all the jamuns are placed in the sugar syrup, then keep the
whole pan with the sugar syrup and gulab jamuns, on a low flame for
a few minutes till the jamuns become soft.
6. heating helps the gulab jamuns to absorb the syrup and become
soft. the jamuns increase a bit in size. don't over cook as then the
jamuns break.
7. use a large pan, so that the gulab jamuns are not overcrowded and
you can easily stir them gently while they are simmering.

8.

serve gulab jamuns warm or at room temperature. you can also chill
the gulab jamuns and serve them cold. garnish the gulab jamuns with
rose petals or almond slivers.