|1.||Khoya / kova / mawa / khova 100 grams|
|2.||Maida 2-3 tablespoons|
|3.||Corn flour 1 teaspoon|
|4.||Ghee / clarified butter 1 or 1-and 1/2 tablespoons|
|1.||Sugar 1 cup or to taste|
|2.||Water 1-and-3/4 cup|
|3.||Cardamom / elaichi powder 1/8 teaspoon|
|4.||Rose water 1/4 teaspoon|
sugar and water.
After the sugar dissolves and boils, simmer for a few minutes.
cardamom powder and rose water. Mix.
Sugar syrup is ready.
you have stored the khoya in
the refrigerator, take it out and keep it in the kitchen to bring the
khoya to the room temperature.
Wait till the khoya temperature is same as the room temperature.
1 tablespoon of ghee, 2 tablespoons of
maida and 1 teaspoon of cornflour. Mix.
The dough should be soft, so you can easily make the jamuns.
If the dough becomes slightly hard, add about 1/2 tablespoon of ghee and mix.
If the dough becomes too soft, add 1 tablespoon of maida and mix.
the flame to low.
Heat the oil.
a small portion of dough and make it into a
Repeat the above process till you cover the entire dough.
if the oil is hot enough to fry the jamuns:
Gently drop a pinch of dough to the hot oil.
If the dough sizzles at the bottom, you are ready to make the jamuns.
Otherwise, heat the oil for some more time and test again.
and carefully drop the raw jamuns,
the hot oil.
Carefully and continuously stir the raw jamuns with a slotted spoon to ensure the jamuns are cooked evenly.
till the jamuns are cooked, which will be
evident by their golden brown color.
the fried jamuns from the oil.
Place the jamuns on a paper napkin.
Keep aside to cool completely.
the jamuns to the hot sugar syrup.
Cover and keep aside for 20-30 minutes.
After the jamuns absorb the syrup, they swell as shown in the photo.
jamun with khoya is ready.
|TIPS||Gulab Jamun with Khoya|
|1.||Keep the sugar syrup in a wide-base utensil. This is to ensure that the swelled jamuns do not lose their shape.|
|2.||If you wish you can finely grate the khoya, when it is hard, so you can mix it easily with the other ingredients.|