Soft Gulabjamuns (using Khoya) Step by step

- May 31, 2020

This lockdown has made me passionate about dessert making. Or it's better saying I'm missing my otherwise weekends' sweet hauls. My mother is a great cook. I guess she knows everything. Every time I try something new, I call her altogether a minimum of 10 to 20 times to get the perfection. And yes I get the result.

"Gulabjamun" is a milk solid based, very popular north Indian sweet. In English Gulab means "Rose" and Jamun is "blackish purple berry". This is called as such may be due to its look. I personally love the combination of hot gulabjamun and vanilla icecream. They both create a true heavenly feeling in mouth. Here I made these gulabjamuns to bake a Gulabjamun Cake. I used khoya or mawa (kheer in bengali) for the preparation. Khoya is the evaporated milk solid which is prepared by continuously boiling the milk on a low flame.

Preparation time: 30 minutes

Cooking time: 15 minutes

Total: 45 minutes

Ingredients:

For 10 to 12 pcs Gulab jamun

🔸️1/2 cup khoya/ mawa/ kheer

🔸️6 tbsp chhena/ chhana

🔸️1.5 tbsp all purpose flour (maida)

🔸️1 tbsp sooji

🔸️1/2 tsp cardamom powder

🔸️1/4 tsp baking powder

🔸️1 tbsp milk

🔸️Oil for frying

For Sugar syrup

🔸️1.5 cups sugar

🔸️1 cup water

🔸️ Few drops of rose water

1️⃣Take the khoya in a bowl. Mash it very well till it becomes lumps free. This has to be very soft and smooth to get the exact texture in gulabjamuns.

2️⃣Take mashed chhena, maida, sooji, baking powder, cardamom powder into the mashed khoya and mix very well.

3️⃣ Always keep in mind that the mixture should be lumps free. Otherwise gulabjamun will not be smooth and soft. So mix very well but do not knead too much.

4️⃣Add milk and make a dough by mixing well. If the dough seems dry then add some more milk, as required.

5️⃣Once done, cover the dough and keep it aside for 20 minutes.

6️⃣Make small gulabjamun balls from the dough.

7️⃣Boil water and dissolve the sugar into it. Keep on heating till it gets sticky. It should be of one thread consistency. Add a few drops of rose water and 3 to 4 cardamoms to the sugar syrup.

(If the sugar syrup has impurities, then add 1 tbsp milk into it. Then remove the layer of scum with a spoon.)

8️⃣ Pour oil in a frying pan and heat enough (for deep frying). Once it is hot, make the flame lower and place the gulabjamun balls gently. Take 4 to 5 balls at a time and have deep fry.

9️⃣When the balls turn slight golden in colour, rotate to fry evenly. Keep on rotating to make the balls evenly brown Rotate gently or else balls may break.

1️⃣0️⃣Remove the fried gulabjamun balls from pan and place them on kitchen paper towels to get rid of the excess oil.

1️⃣1️⃣Place the hot gulabjamun balls into the sugar syrup. Once all are done place the pan (with sugar syrup and gulabjamuns) on a low flame for a minute or so. This will help the gulabjamuns to absorb sugar syrup and to become soft.