khoya gulab jamun recipe with step by step pictures - recipe using homemade khoya
khoya gulab jamun - gulab jamun made using milk fudge and the recipe is traditional way of making gulab jamuns during festive occasions.This recipe is in my todo list for years and i made it this year with homemade khoya recipe.I already shared it and check that too.
I already shared the recipe of making gulab jamun with milk powder ,paneer gulab jamun,bread gulab jamun,sweet potato gulab jamun and also gulab jamun using instant mix.Check all the recipes for detailed recipe.
This year i came with gulab jamun from scratch as it is made using khoya and paneer along with all purpose flour and cooking soda.First i made the dough and tested few balls in the hot oil in low flame.It disintegrates after taking out and so delicate to handle.So i added another 2 teaspoons of all purpose flour and make a soft with few sprinkles of water.The next attempt is really a hit one and it came out so perfect.If you are adding semolina add 1 teaspoon and test it whether it came out perfect.
I added semolina in my first try and two of them become so hard.So i ignored the semolina in the recipe and added all purpose flour only.Use which one works for you perfectly.If you are using store bought khoya,wait till it came to room temperature,grate it and use.If you crumble it and mash it it will take sometime,so grate it and use it.
I added paneer for extra softness and i want melt in mouth jamuns at the end.If you are adding paneer like me,then mash it separately and make sure there are no lumps or tiny particles and evenly mashed.I added 2 tablespoons of all purpose flour or maida for 1 cup of khoya and added extra 2 teaspoons of maida after testing.So check it before making it large proportions.I added about 2 pinch of cooking soda which is enough for my proportion of recipe.lets move on making.,
here comes the step by step pictorial.,
- Take the mashed khoya,mashed paneer,all purpose flour,cooking soda in a wide bowl and mix it evenly.
- Then slowly add milk or water and make a soft dough which should be soft and not stretchy.
- From that dough make small balls and make sure all are even sized and cover it with the towel to avoid drying.
- While making the balls,make sure there are no cracks there and also no lumps from khoya or paneer.otherwise you did not get a proper gulab jamuns from them.
- Heat enough oil for making the jamuns and lower the flame once the oil get hot enough for deep frying.
- Proceed the frying only in low flame for even cooking.Now gently slide the balls in the hot oil and keep on adding upto enough numbers.Dont overcrowd.Keep on stirring the oil gently for even browning of jamuns.
- once it get done,remove from oil and drain the excess oil in the tissue paper.
- Meanwhile make the sugar syrup by melting the 400 gm sugar with 300 ml of water and wait till it attains sticky consistency.
- Once the syrup is sticky switch off the flame and add saffron strands,cardamom powder and rose essence.Stir it well and keep the syrup warm.
- Add the fried jamuns to the syrup and let it be undisturbed for 30 minutes.(this is the step picture from another jamun post as i did not took the pic that time)
- Serve this with finely chopped nuts.
khoya gulab jamun recipe
gulab jamun recipe made using khoya or milk fudge
- homemade khoya - 1 cup
- paneer,grated - 2 tablespoon
- all purpose flour - 2 tablespoon + extra teaspoons if needed
- cooking soda - 2 pinch
- sugar - 400 gm
- water - 300 ml
- rose essence - 2 drops
- saffron strands - 4 to 5
- cardamom powder - 1/4 teaspoon
- milk or water - to knead the dough
- Take the mashed khoya,mashed paneer,all purpose flour,cooking soda in a wide bowl and mix it evenly
- Then slowly add milk or water and make a soft dough which should be soft and not stretchy.
- From that dough make small balls and make sure all are even sized and cover it with the towel to avoid drying.
- While making the balls,make sure there are no cracks there and also no lumps from khoya or paneer.otherwise you did not get a proper gulab jamuns from them.
- Heat enough oil for making the jamuns and lower the flame once the oil get hot enough for deep frying.
- Proceed the frying only in low flame for even cooking.Now gently slide the balls in the hot oil and keep on adding upto enough numbers.Dont overcrowd.Keep on stirring the oil gently for even browning of jamuns.
- once it get done,remove from oil and drain the excess oil in the absorbent paper.
- Meanwhile make the sugar syrup by melting the 400 gm sugar with 300 ml of water and wait till it attains sticky consistency.
- Once the syrup is sticky switch off the flame and add saffron strands,cardamom powder and rose essence.Stir it well and keep the syrup warm.
- Add the fried jamuns to the syrup and let it be undisturbed for 30 minutes.
- serve it with finely chopped nuts.
