Gulab Jamun Recipe | Make Best Gulab Jamun From Khoya

Gulab Jamun Recipe | Make Best Gulab Jamun From Khoya

What’s Cooking India? This time it is special homemade delicious Gulab Jamun. Everyone asks for a dessert after dinner. People find it costly to buy sweets every day to satisfy everyone’s dessert pang.

It is also not good to eat outside sweets every day. You never know how the sweets are made. I tried many desserts after dinner but didn’t find a perfect dessert for me and my family.

Lastly, I thought to make dessert on my own. It has its own advantages like healthy, I know how it is made😎, I know which I am using, etc, etc. So let’s start with our recipe of Gulab Jamun.

Ingredients required for Making Gulab Jamun Recipe

Ingredients Measurements
Ghee or Oil (Deep Frying) Around 500 ml
Mawa (Khoya) 1 cup grated (200 gms)
Baking Soda ⅛ tsp
All Purpose Flour (Maida) ½ cup
Cardamom Powder (Elaichi) ¼ tsp
Sugar 1 ½ cup
Saffron (Optional) 8 to 10
Water 2 ½ cups
Milk 1 ½ tbsp
Full-Fat Whole Milk 1 liter

There are basically 3 different items that you have to prepare.

  1. Sugar Syrup
  2. Mawa
  3. Gulab Jamun

Let us start preparing all the 3 for Gulab jamun Recipe

1) Basic steps to make Sugar Syrup for Gulab Jamun Recipe

Step 1: Take a big pan. Big enough to hold approx 20 gulab jamuns.

Step 2: Add 1 ½ cup sugar, ¼ tsp Cardamom powder or 2 to 4 Cardamom (Elaichi).

Step 3: If you have Kesar, then you can add that too. And it is an optional step.

Step 4: Now, add 2 ½ or 3 cups of water and bring the pan to boil over a high flame.

Step 5: Keep stirring the mixture, so that the sugar doesn’t settle down.

Step 6: As soon as the water comes to boil, lower the flame, and cook the mixture till the sugar melts.

Step 7: Boil the sugar syrup until it is slightly thick in consistency.

Step 8: Then, Switch off the flame and keep it aside.

Your sugar syrup is ready.

You will also love South Indian special Rava Dosa and Rava Idli which are easy to make and requires less time.


2) Steps to make Mawa (Khoya)

You will require 1-liter full cream Buffalo milk.

Step 1: In a heavy-based Vessel, boil the full-fat milk on a low flame.

Step 2: You have to constantly keep stirring the milk until it becomes thick.

Step 3: Cook it until the liquid is evaporated and only hard Khoya is left. Approx 1 cup mawa will be formed with 1-Liter of milk.

Your Mawa is ready.

Note: You can also buy Khoya or Mawa from any Dairy shop.


3) Final steps for Gulab Jamun Recipe

Step 1: Take the Mawa in a deep bowl, smash it with your hands so that no lump remains.

Step 2: Then add ⅛ tsp baking soda and ½ cup all-purpose flour and mix them. Use your hands for mixing and make sure that there is no lump remains in the flour.

Step 3: Due to moisture in khoya, the mixture will become a dough. If required, add 1 tbsp of milk and knead again.

Step 4: Make a smooth dough and make sure that the consistency of the dough is not too watery nor too hard.

Step 5: Make small equal balls from the dough. It can be approx 18 to 20 balls.

Step 6: Roll all the balls between your hands to make the surface smooth. There shouldn’t be any crack in any of the balls.

Step 7: Make small dough balls because very large balls will soak more oil and more sugar syrup as the size of the dough will increase after deep frying.

Step 8: Heat 500 ml of ghee (Dalda) or oil in a deep frying pan and keep the flame on medium.

Step 9: Add 5 to 6 dough balls at once and fry it until golden brown.

Step 10: Keep stirring the dough so that all the sides are perfectly fried.

Step 11: Now, keep them aside after done with the frying. After 5 minutes add the gulab jamuns in the warm sugar syrup.

Serve it after 3 hours or after the Gulab Jamuns have soaked a good amount of sugar syrup.

Now, your Gulab Jamuns are ready to be served.

Tips for a perfect Gulab Jamun

  • If your gulab jamuns have cracks in them, then add a small amount of milk into it and again knead it gently.
  • Fry the Gulab Jamuns is a medium flame to cook it evenly. To check whether the oil is too hot or cold, just add small dough into the oil, if it sinks into the oil and doesn’t come up, then your oil is not yet hot, If your dough immediately changes its color and comes up then your oil is too hot, and if the Jamuns comes up without changing any color, then it is the perfect temperature to fry it.
  • Do not add the Jamuns in boiling sugar syrup, then it will shrink in size and also the inner part of the jamun will turn very hard to eat. To keep it soft, soak the jamuns in warm sugar syrup.
  • Add milk in the sugar syrup and simmer to check the impurities in it. A layer of impurities will be formed on the top of the syrup. Remove it with the help of a spoon.
  • Instead of Safron, you can add rose syrup or Maple syrup depends on your likes and dislikes.
  • You can garnish it with grated coconut.
  • While making the dough balls, you can put Cashews, or Almonds in between the dough balls for some extra taste.