Gulab Jamun Recipe with Khoya
Gulab Jamun, a cherished Indian dessert, is a delightful treat characterized by its soft, spongy texture and aromatic flavors. Made with khoya, these sweet dumplings are soaked in fragrant sugar syrup and served warm or at room temperature. This recipe is not only easy to follow but will also transport you to the vibrant streets of India with every bite.
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 |
| Sugar | 2 cups |
| Water | 2 cups |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Rose Essence | 1 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 5 g |
| Carbohydrates | 65 g |
| Fat | 7 g |
| Fiber | 1 g |
| Sugar | 45 g |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation | 15 |
| Cooking | 40 |
| Total | 55 |
Instructions
To embark on your culinary journey of making Gulab Jamun, begin by placing the khoya in a mixing bowl. Incorporate the all-purpose flour, cooking soda, and ghee into the khoya, blending them well until the mixture is uniform. Gradually add milk or water, just a teaspoon at a time, as needed, to achieve a smooth and firm dough that holds together nicely. Once combined, knead the dough gently, then cover it with a cloth and let it rest for approximately 10 minutes. This resting period allows the flavors to meld and the dough to become more pliable.
While the dough is resting, it’s time to prepare the sugar syrup. In a medium-sized saucepan, combine the sugar and water, stirring them together over low to medium heat. Allow the mixture to simmer until it reaches a half-string consistency, at which point you should remove it from the heat. Enhance the syrup’s flavor by stirring in the cardamom powder and a few drops of rose essence. Cover the syrup and set it aside to keep it warm.
Once the dough has rested, return to it and begin rolling it into small balls, approximately the size of a marble, ensuring that there are no cracks on the surface. The smoothness of the balls is crucial for achieving the perfect texture after frying.
Next, in a deep pan or kadai, heat oil or ghee on medium heat, ensuring it reaches the right temperature for frying. To test if the oil is hot enough, drop a small piece of dough into it; if it sizzles and rises to the surface, the oil is ready. Carefully add 4 to 5 balls at a time, frying them until they turn a beautiful golden brown on all sides. This should take about 6-8 minutes. It’s essential to keep the heat low to medium so that the gulab jamuns cook evenly through the center.
Once the gulab jamuns are perfectly golden, remove them with a slotted spoon and gently place them in the prepared sugar syrup. Let them soak for at least 30 minutes, allowing the syrup to infuse into the dumplings, which will cause them to fluff up and nearly double in size.
For the finishing touch, serve your Gulab Jamun with a spread of delectable dishes such as Lehsuni Methi Paneer, Whole Wheat Naan, or Methi Matar Pulao, accompanied by a refreshing Tomato Onion Cucumber Raita. This sweet delicacy will undoubtedly be the highlight of your meal, leaving your guests craving for more.
Enjoy Your Sweet Indulgence!
As you savor each bite of these delightful Gulab Jamuns, remember that this recipe is not just about the ingredients; it’s about the love and passion that goes into creating a cherished dessert that brings people together. Happy cooking!
