Diwali Sweet RecipesGulab jamun recipe – jamuns using khoya | diwali sweets recipe

Gulab jamun recipe – jamuns using khoya | diwali sweets recipe

I never tried gulab jamuns on my own,even using the instant gulab jamun mix. When i saw the recipe of homemade gulab jamuns using khoya in Nags space, I bookmarked it at once and bought a packet of khoya on the following weekend. It turned out very soft and now i am confident in making jamuns.
For original recipe click here.
preparation time:15 minutes Cooking time: 35 minutes Yields:25-30 jamuns

INGREDIENTS:

GRATED KHOYA 1CUP
MAIDA |ALL PURPOSE FLOUR 1/3 CUP
WATER 2-3 TBLSP
SALT A PINCH
OIL FOR DEEP FRYING.

Khoya-jamun

FOR SUGAR SYRUP

SUGAR 2 CUPS
WATER 1 AND 1/4 CUP
ROSE WATER FEW DROPS(OPTIONAL)

METHOD:

  • Bring the khoya to room temperature and mix it with the flour and salt .
  • Add water to this to make a stiff dough. Mine took 2 tbslp of water to knead.
  • The dough shouldn’t be sticky.
Khoya+flour Dough
  • Make it into a mini lemon sized balls.
  • Don’t make it too big as it will slightly expand on frying and  after soaking in the syrup.
  • Heat the oil and when it is hot(not too hot) add the balls to the oil.
  • Do not put to much at a time. Always ensure that the jamuns must be fried in medium low flame, else the inner part will not get cooked.
balls Deep-fry
  • When it is done ie. turns golden brown colour, drain it in a kitchen towel.

fried balls

  • Combine the ingredients in the sugar syrup table to make the syrup.
  • When the sugar gets dissolved and the water starts boiling put off the flame.
  • Dunk in the fried gulab jamuns to the sugar syrup .
IMG_1944 Khoya-jamun
  • Enjoy this after 3-4 hours or can be served with vanilla ice cream also.Khoya-gulab-jamun

Note:

  1. The addition of the water to the khoya and flour mix depends upon the texture of the khoya. If it is moist then less water is consumed.
  2. You can add a pinch of cardamom powder to this.

46 COMMENTS

  1. HI Jeyashri, I tried this recipe. I have prepared the khoya using milk.But it didn't absorb the syrup properly and the jamun became very hard. Your suggestions please.

    • Hi The reason for this become hard is the dough must be very hard. Ensure that the dough u make out of the khoya mixture for the jamun should be stiff and not hard. It should be smooth without any cracks. If the syrup is not hot the jamun balls won't absorb the syrup.

  2. Hi Jeyashri. I tried this recipe. I have prepared the khoya using milk. But the jamun is very hard and it didn't absorb the sugar syrup properly. What may be the mistake?. Your suggestions please.

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