Time and servings
Time and servings
Ingredients
for instant khova/mava (200 grams):
- 1 tbsp ghee / clarified butter
- ¾ cup milk
- 1 cup milk powder
for jamun dough:
- ½ cup (78 grams) maida / plain flour
- pinch baking soda
- 3 tbsp milk (warm)
- oil / ghee for deep frying
for sugar syrup:
- 1½ cup sugar
- 1½ cup water
- 3 pods cardamom / elachi
- ¼ tsp saffron
- 1 tsp rose water
- ½ tsp lemon juice
Instructions
- firstly, take a small ball sized dough and make ball.
- make sure there are no cracks on balls. else there are chances for jamun to break while frying.
- heat the has on medium flame and when the oil / ghee is moderately hot drop the balls.
- fry the balls on low flame stirring in continuously.
- fry until the balls the golden brown for 12-15 minutes.
- drop the hot gulab jamuns into the warm sugar syrup.
- cover the lid and rest for 2 hours.
- finally, the gulab jamun has doubled in size. serve warm with ice cream or cold.
Khoya / kova / mawa recipe
1
firstly, in a large non-stick vessel take 1 tbsp ghee and add ¾ cup milk.
2
stir well making sure ghee and milk are combined well.
3
now add 1 cup full cream milk powder.
4
keeping the flame on low, stir continuously.
5
the mixture starts to thicken.
6
after 8 minutes, the mixture starts to separate from pan.
7
keep mixing until it forms a lump.
8
finally, instant khoya is ready. allow it to cool completely.
Sugar syrup recipe
1
firstly, in a vessel take 1½ cup of sugar.
2
also add 3 pods cardamom, ¼ tsp saffron.
3
stir and dissolve sugar in 1½ cup water.
4
boil the sugar syrup for 3-4 minutes or until the syrup turns sticky consistency.
5
now add 1 tsp rose water. also add ½ tsp lemon juice to prevent sugar syrup from crystallising.
6
sugar syrup is ready, cover and keep aside.
Preparing gulab jamun recipe
1
firstly, take a small ball sized dough (approx 26 grams each) and make a ball.
2
make sure there are no cracks on balls. else there are chances for jamun to break while frying.
3
heat the oil / ghee on medium flame and when the oil / ghee is moderately hot, fry the jamuns.
4
fry the balls on low flame stirring in between.
5
fry until the balls turn golden brown for 12-15 minutes.
6
allow the balls to cool for 2 minutes, and drop the hot gulab jamuns into the warm sugar syrup. else jamuns won’t absorb syrup, results to hard jamuns.
7
cover the lid and rest for 2 hours.
8
finally, the gulab jamun has doubled in size. serve warm with ice cream or cold.
Jamun dough preparing
-
once the khova is cooled completely, take the instant khova and crumble well. you can use store brought khova (200 grams) as well.
-
add ½ cup maida, pinch of baking soda and combine with khoya.
-
add 3 tbsp of warm milk.
-
mix gently and make a soft dough without kneading hard.
-
firm a soft dough adding milk if required. keep aside and rest for 10 minutes.
Video
Notes
- firstly, prepare homemade khova or use store brought khoya.
- also, you can stuff dry fruits inside jamun to make it more delicious.
- additionally, maida is a binding agent so if the jamuns break while frying, add a tsp more maida and combine well.
- furthermore, make sure to form a soft dough by adding milk little by little.
- finally, grease your hands with ghee to make crack free gulab jamun recipe.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/gulab-jamun-recipe-khoya-milk-powder/