Gulab Jamun a much sort out Traditional dessert in India with soft and spongy texture. Gulab jamun can be made from the ready made mix available in the market. Here I am making it with Khoya/ Mawa which can be made at home or you can get it ready made.
Ingredients
1 cup Khoya/ Khova
1/2 cup Maida/Plain Flour
1/8 tsp Baking soda
2 1/2 cup Sugar
1 1/2 cup Water
2 Cardamoms
Oil / Ghee for deep frying
For Khoya
Boil 1 Litre of full fat milk in a heavy based pan and cook in low flame until it becomes thick and no liquid left over. this might take about an hour. keep stirring in between to prevent sticking. We will be able to get 1 cup of mawa/ Koya approximately.
If you are using ready made store Khoya/Mava . Rub the khoya through a sieve with big holes to make it soft or you can use a grater with big holes as it is easy for kneading. This step is not necessary, if using homemade khoya..
For Sugar Syrup
Take a pan add sugar, water , elaichi. Bring the mixture to boil over high flame. Then reduce the flame and cook for 5 to 10 min so that sugar syrup is little sticky.Turn off the flame.
Jamun Preparation
1. Crumble the khoya before using it.
2. Add the flour and the soda with the crumbled khoya and start kneading the dough .Since the khoya is moist we need not add milk .If you feel the dough is dry add just a tbsp of milk and knead to smooth dough.
3. Divide the dough and make smooth small balls . make sure there is no crack . If crack there it will break open while deep frying. if you have crack add a tsp of milk and knead the dough and start making balls.
4. Heat the oil/ ghee in pan at medium heat.Drop the balls slowly and deep fry the balls and take it out from oil.
5. Add the deep fried Jamuns into the syrup.The syrup should be warm and not too hot.
6. Soak them atleast for 1 -2 hours before serving
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