Gulab Jamun Recipe With Khoya – Diwali Sweets Recipes

• Store bought sugarless khoya – 1/2 cup Grated ( I used Milky mist brand)
• All purpose flour / Maida – 3 levelled tbsp
• Cooking soda – A pinch (approx. half of 1/8th tsp)
• Salt – a pinch
• Water – as needed
• Cooking oil – to deep fry jamun

For sugar syrup

• Sugar -1 cup
• Water – 1.5 cups
• Cardamom powder – 1/8 tsp
• Saffron threads – few ( Optional)
• Note : Double the recipe for more quantity

• Take the khoya from the refrigerate and bring it to room temperature.If the khoya is too moist n soft to handle,crumble it well using your hands. If its dry and slightly hard,grate it using a grater. Measure 1/2 cup of khoya and knead it well for 2-3 minutes using the heel of your palm. Make it smooth and soft without any grains.

• After kneading add the maida,a small pinch of salt & cooking soda. Mix well to make a crumbly mixture. Add water very little by little and make a smooth,non-sticky dough. If the khoya is too moist, you don’t need to add water. So add water only if needed. Its not necessary that the dough should be completely crack free. No issues if there are mild cracks. Keep the dough covered for 5-10 minutes.

• In the mean time, make the sugar syrup. Take the sugar & water in a bowl, mix well. Melt the sugar and boil it for 5 minutes in medium flame.Syrup should reach sticky consistency.i.e If you take the syrup in your finger, it should coat well with a glossy look and sticky to touch. No need of half thread or single thread consistency.
• Add cardamom powder and few saffron threads if using. Switch off the flame and let the syrup become warm. As we have added more water, the syrup won’t become thick. If you wish, you can add 2 tsp of lemon juice to avoid crystallization of sugar syrup. But I din’t add it.

• Beginners,please do this testing step.Heat a kadai with oil and take a small ball from the dough. Make it round and crack free. Check the temperature of oil by dropping a pinch of dough. If it rise to the top slowly, oil temperature is correct. Stir the oil twice and drop the small ball which we kept for testing. Flame should be low to medium. Check whether the balls are not dissolved in oil and crack free. It should be doubled in size and cook properly. The color of jamun should change slowly. If the flame is high,jamun will become brown quickly but it won’t be cooked inside.So open the jamun and see whether its properly cooked inside. Please do this testing to make a perfect jamun.
• The balls will dissolve in oil if cooking soda is more.In that case,add little more maida and make the dough by sprinkling few drops of water.If there are cracks in the ball after cooking, sprinkle a tsp of water and mix well to make the dough moist. If the ball comes out properly, make the remaining balls using the dough and proceed cooking. Switch off the flame till you make the remaining balls.

• Make small crack free balls by rolling the dough between your hands. Grease your hands with ghee if needed. Make sure the balls should be crack free & smooth. This is more important to get crack free,smooth gulab jamun.If there are more cracks in the balls, slightly dip one edge of the ball in milk or water and make the balls smooth.

• Now heat the oil in medium flame and check the temperature.Stir the oil and drop the balls one by one. Do not mix it for few seconds. Then mix the oil using the ladle without touching the jamun. Stirring the oil helps to cook the jamun evenly with nice color. Make sure the flame is medium low. Color of jamun should change gradually. If the flame is high, it will brown quickly and inner portion won’t cook well. Gulab jamun will almost double in size after cooking.
• Please watch Vahchef’s gulab jamun video if you wish to see the cooking process in detail. Remove the jamun after it becomes golden brown to a tissue paper. Drain the excess oil and immediately transfer the jamun to the warm sugar syrup. Let it soak in the syrup for 1-2 hours.

Enjoy ! It stays good without refrigeration for 2 days if its properly handled. Use a clean spoon every time to take the jamun. Do not use your hands. Refrigerating the jamun may make it slightly harder and chewy.

• Gulab jamun will dissolve in oil if you add more cooking soda.
• If the moisture content is more in khoya,u don’t have to add water for making the dough. The wetness of khoya is enough to make the smooth dough.
• Gulab jamun will become flat if the moist in khoya is more. In that case you should add little more maida.
• Adding more maida make the jamun hard.So add the mentioned quantity.
• Do not make the dough too sticky or watery. In that case, grease your hands with ghee and make crack free ball. Do the oil test and proceed.
• Cook the jamun slowly and patiently else it won’t cook inside properly.
• If the sugar syrup is too hot, jamun won’t absorb the syrup. So add the hot jamun to the warm syrup.Allow it to soak for minimum 1 hour.Do not refrigerate the jamun.Use a clean spoon to handle every time.
• You can also use boiled,cooled milk to make the dough instead of water.