Easy Gulab Jamun With Khoya
Gulab Jamun is a classic Indian dessert .These soft, melt-in-your-mouth Gulab jamun can easily be made from the comfort of your home using this recipe. These Gulab jamun have a smooth texture because of mawa.
Ingredients
For Sugar Syrup
- 1&1/2 Cups Granulated Sugar
- 3 cups water
- 1/2 tsp Cardamom Powder
- 1 tbsp Lemon Juice
- 1/2 tsp Rose water /kewra water
For Dough
- 500 gm fresh Mawa/Khoya
- 1 pinch Salt
- 2 tsp Baking Powder
- 6 tbsp all-purpose flour
- 4 tbsp semolina
- 2-4 tbsp Milk
Oil/Ghee For Frying
Instructions
For Sugar syrup
- In a pan add water and sugar. Cook on meduim to high flame until sugar dissolves completely.
- Mean while start preparing gulab jamun dough.
- When the sugar is dissovled , Add lemon juice, cardamom powder, rose water & give it a mix. Don't stirr frequently.
- Cook until 1 string consistency. (it will take about 11-13 min)
- To test one-string consistency, place a droplet of sugar syrup on your thumb and press your index finger on it and then pull them apart – a string of sugar syrup should connect the two.
- Switch off the flame and keep aside.
For Dough
- In a large bowl add mawa & crumble using hands.
- Add in flour, semolina & Baking powder and Knead to form a smooth Dough.
- Add milk gradually as needed and knead the dough for 6-8min until smooth
- Now make small balls (use a spoon for same size balls). Keep in mind the balls will double in size when they soak in the sugar syrup.
- Heat oil/ghee in a pan on low heat. Fry the balls on Very low flame until golden brown.
- Takeout on a paper towel and after 1min add in hot sugar syrup carefully
- Keep it covered for 6-12 hr for best results. Serve warm or as desired.