A fail-proof recipe to make best homemade Gulab Jamun withkhoya with step-wise pictures and video recipe. Make Gulab Jamun from scratch at home!
I love Gulab Jamun, a well-made one. And who doesn’t?! It is one of the universal desserts that almost every Indian loves, isnt it?! Our Deepavali is never complete without Gulab Jamuns being made. Our childhood birthdays were made special with a big bowl of delicious Gulab Jamun. There are a lot of ready-to-make mixes available, but nothing comes close to making it at home from scratch. For Deepavali this year, I tried my hands at making Gulab Jamun with Khoya and finally the recipe is here.
I have already posted the recipe to make Gulab Jamun using Milk Powder , Bread Gulab Jamun and Kala Jamun and this time I wanted use Khoya/Mawa/Khova to make Gulab Jamuns like my grandma would make, succeeded after a couple of trials. While I was looking at my old recipe, I was cringing at the pictures. Does this happen with others too?! I mean, it is a great thing to know how much I have grown in terms of food photography and all that, they speak volumes in terms of my food blogging journey. After a careful thought, I decided it is nothing to be embarrassed about – it is still mine and I am not reworking on those pictures.
Anyway, I digress! Coming back to the Khoya Gulab Jamuns, I must say I was a little over-confident the first time I tried them. After-all,it is one of the easiest desserts to make at home. Wrong. There are a lot of little nuances that could break the recipe, like how my first batch turned out.They looked so good but the texture was very wrong. I scoured the ups and lows of the internet to find all possible tricks and tips. Played around with the proportions and the final attempt was a huge success. So Yay!!
Ever wonder what happens to all these food experiments we must be constantly involved in? We don’t waste any food, needless to say. So, the batch of best Gulab Jamun was distributed to our friends and we slowly finished off the rest between our family. The good thing is, I am now equipped with a lot of Gulab Jamun knowledge and I can share it all in the recipe here.
So, here are the tips I learnt –
- Use best of the khoya and paneer – it plays a major role in getting the right texture of the Jamuns.
- Knead, knead and knead the khoya & paneer until they are one entity. Any large bit results in a grainy texture in Jamuns.
- Don’t knead at all once flour is added. Gently mix the dough and let it sit for 10 mins. Any more kneading after adding the flour results in hard Jamuns.
- Use a soft, gentle hand while making the Jamuns. Don’t press the jamuns hard, again this results in rock hard jamuns once cooked.
- Make sure there are no cracks while making jamuns. Grease your palms with ghee to get smoother jamuns. Any cracks on the jamuns could break open them while cooking.
- Oil should be heated at the lowest heat. Each batch of Jamuns should be slow cooked for a minimum for 5-7 mins. This would allow the Jamuns to be porous and soak up all the sugar syrup.
- Last but not the least, sugar syrup should be half-string consistency. It should be sticky and warm enough for the jamuns to be soaked up. Not hot, but warm. There is a risk of Jamuns disintegrating in the hot sugar syrup.
Check out this quick video recipe for making Khova Gulab Jamun from Scratch –
How to make Gulab Jamun | Gulab Jamun with Khoya –
Detailed step-wise picture recipe of making Gulab Jamun | GulabJamun with Khoya –
1.In a mixing bowl, add well kneaded khoya, paneer, maida,fine sooji, baking powder and cardamom powder.
2. Gently mix them together, making sure not to over knead the dough. If needed, add a tbsp of milk and bring the dough together. Let it rest for 10 mins.
3. Meanwhile heat oil for deep frying the jamuns. When the oil is medium hot, reduce the flame to low.
4. Prepare sugar syrup by heating sugar with water.
5. Once it comes to a rolling boil, add cardamom powder. Check for the syrup to be half-string consistency.
5. As it turns sticky, remove from heat and add rose water.
6. Make equal sized balls out of the prepared dough and roll each ball gently between your palms (don’t press) to make it smooth. Greasing your palms with ghee helps in ensuring there are no cracks.
7. Prepare the jamuns with the rest of the dough.
8. Drop 8-10 jamuns (depending on the size of the pan with oil)making sure not to over crowd and fry the jamuns on low heat for minimum 5-7mins at low heat.
9. Once the Jamuns are deep golden brown and are evenly cooked on all sides, remove onto a tissue paper. Repeat this with rest of the Jamuns.
10. Drop the Jamuns when they are warm into warm sugar syrup and let them soak up the syrup for 1-2 hours. Jamuns will double up in size.
11. Serve cold or warm as it is or with vanilla ice cream on the side.
- For the right oil temperature, drop a small piece of dough into the oil. If it raises up or changes color quickly, oil is too hot. Let itcool down a bit before frying the jamuns.
- Use a wide pot for making sugar syrup – jamuns might break otherwise.
- If the jamuns are taking longer time to soak up sugar syrup,heat the entire pot covered for 2-3 mins only.
- Half-string consistency of the sugar syrup ensures that there is no sugar crystallization. If at all needed, add a tsp of lemon juice to prevent sugar crystals from forming.
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