Gulab Jamun with Khoya Recipe: A Sweet Indian Delight
Gulab Jamun is a beloved Indian dessert that never fails to captivate the hearts of those who indulge in its rich, sweet flavor. When prepared with Khoya (Mawa), this version takes the traditional treat to the next level, bringing out an extra layer of creaminess and richness. Khoya, which is made by reducing milk into solid form, infuses the dough with a smooth texture and unique taste thatโs simply irresistible.
Whether you’re using homemade or store-bought Khoya, this recipe for Gulab Jamun with Khoya ensures that every bite is indulgent and satisfying. So, letโs dive into this recipe, perfect for special occasions or any time you want to enjoy a warm, melt-in-your-mouth dessert.
Ingredients:
To make this sweet delicacy, you will need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Khoya (Mawa) | 200 grams |
| All Purpose Flour (Maida) | 3 tablespoons |
| Cooking Soda | 1/4 teaspoon |
| Ghee | 1 tablespoon |
| Milk (or water for kneading) | As needed |
| For Sugar Syrup | |
| Sugar | 2 cups |
| Water | 2 cups |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Rose Essence | 1 teaspoon |
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: Approx. 20-25 gulab jamuns
Instructions:
Step 1: Prepare the Dough
To start making your Gulab Jamun, combine the Khoya (Mawa), all-purpose flour (maida), cooking soda, and ghee in a large mixing bowl. Use your hands to mix these ingredients well until they are evenly combined. If needed, gradually add milk or water, one teaspoon at a time, to bring the dough together. Aim for a firm but smooth dough. Be cautious not to add too much liquid at once; the dough should not be too sticky.
Once the dough comes together, knead it gently for a few minutes to ensure it is smooth and soft. Then, cover the dough with a damp cloth and let it rest for 10 minutes.
Step 2: Make the Sugar Syrup
While the dough is resting, prepare the sugar syrup. In a separate pan, combine the sugar and water. Heat the mixture over low-medium heat and stir until the sugar dissolves completely. Let it simmer until the syrup reaches a half-string consistency. To test this, dip a spoon in the syrup and check if it forms a string when you pull it out. Once the syrup reaches the desired consistency, turn off the heat. Stir in the cardamom powder and rose essence to infuse the syrup with a delightful fragrance. Keep the syrup covered and set it aside.
Step 3: Shape the Gulab Jamuns
After the dough has rested, itโs time to shape the gulab jamuns. Divide the dough into small, smooth balls, roughly the size of a small marble. Be sure that the balls are smooth, with no cracks, as cracks can cause them to break apart while frying.
Step 4: Fry the Gulab Jamuns
Heat ghee or oil in a pan or kadai over medium heat for deep frying. The oil should be hot, but not smoking. Gently drop 4-5 gulab jamun balls into the hot oil at a time, ensuring they have enough space to float around. Keep the heat on low to medium; this is crucial because if the temperature is too high, the gulab jamuns will brown on the outside while remaining raw on the inside.
Fry the balls slowly, turning them occasionally to ensure they cook evenly. The gulab jamuns should turn a golden brown color and puff up as they cook. This should take about 7-10 minutes, depending on the size of the balls.
Step 5: Soak the Gulab Jamuns
Once the gulab jamuns are golden and crispy on the outside, carefully remove them from the oil and drop them into the warm sugar syrup. Let the gulab jamuns soak in the syrup for at least 30 minutes. As they soak, they will absorb the syrup and become soft, plump, and deliciously sweet.
Step 6: Serve and Enjoy!
Once the gulab jamuns have soaked up the syrup, theyโre ready to be served. These sweet, syrup-soaked balls are best enjoyed warm, though they can also be served at room temperature. They make a perfect dessert to end a festive meal or a grand celebration.
For an extra touch of flavor, you can serve Gulab Jamun with Khoya after a hearty Indian meal such as Lehsuni Methi Paneer, Whole Wheat Naan, or Methi Matar Pulao, complemented by a refreshing Tomato Onion Cucumber Raita.
Tips for the Perfect Gulab Jamun:
- If you prefer a quicker option, you can use store-bought Khoya instead of making it at home.
- Be careful while frying. Keep the oil temperature consistent to ensure the gulab jamuns cook evenly.
- If the dough feels too sticky while shaping, add a bit more flour to help with rolling.
Enjoy your delightful homemade Gulab Jamun with Khoya and savor the flavors of India!
