gulab jamun recipe with 1 kg khoya

You can easily make chikna khoya at home. If they are at room temperature, then warm in the microwave and serve them topped with sugar syrup and garnished with pistachios or almond slices. This is done so that they soaks up the sugar syrup which will make them soft and sweet. You just want it to be smooth and soft. 3. Make a thick syrup and switch off the fire much before the sugar solution reaches a one thread consistency. On a medium-low flame, heat the sugar solution till it becomes sticky. These dough balls almost double when frying and also increase when soaked in the sugar syrup. 9. I wanted to inquire about doubling the recipe. Don’t knead. – – husked and crushed or powdered or ½ teaspoon cardamom powder. Gulab Jamun Recipe is here! An easy version is also made with milk powder. Khoya or mawa is the Hindi term for evaporated milk solids. In parties, weddings and even in an Indian dinner meal, gulab jamun happens to be one of the sweets served after the meals. Soaking for up to 2-3 hours works great too. You can also grate and then mash the khoya. In an ideal case, the dough ball should not crack and should rise slowly to the top and should not get browned quickly. 5. Gulab jamun recipe, how to make gulab jamun recipe with khoya … In the mean time while the jamuns are frying make sugar syrup.. Take sugar in a kadai..Cover it with water and bring it to boil.. Mix gently again. Gulab Jamun healthy to eat in moderation. The gulab jamun increases a bit in size. Heat the ghee/oil well in a fry pan/wok before starting to fry the balls. To make this famous dessert recipe, you need 1 cup milk powder, 1 cup sugar, 5 tbsp milk,1 tbsp refined flour, ¼ tsp baking soda, ½ tsp lemon juice, 3-4 cardamom, refined oil 150 ml and ½ cup water. Then later fry. Learn to make the best gulab jamun’s with khoya along with all the tips and tricks to get them melt-in-the-mouth soft. Don't over mix the dough. This gulab jamun recipe made with milk powder is a cheat’s version but tastes equally good. If you are unable to form balls or if the mixture appears dry, then add a few teaspoons of milk. Dissolve sugar in water. Just mix everything lightly. Urdu cooking recipe of Khoya Badam K Gulab Jamun, learn easy method to make it, This recipe has all the ingredients of it, with easy step by step instructions and methods to make it and cook it. Making syrup; 3. Then gently place the dough balls in the oil. Traditional Gulab Jamun Recipe Preparation: Make the chenna, boil the milk. Use a large pan, so that the jamuns are not overcrowded and you can easily stir them gently while they are simmering. I am sharing the traditional method where gulab jamun is made with khoya (mawa). These dough balls almost double when frying and also increase when soaked in the sugar syrup. Add milk little at a time, so the dough starts to form. 1. Cover the dough balls and set aside. Add all-purpose flour (maida), baking powder and cardamom powder to it. You can choose the method depending on the ingredients you have. Just mix everything lightly. Ingredients For Gulab Jamun Chasni 350 grams of sugar 350 ml of water 1 tsp green cardamom powder 1 tbsp rose water 8 to 10 saffron strands or kesar 2 tsp lemon juice 1 tbsp semolina or suji [optional] YouTube Cover the balls and keep aside. You dont want the dough to be sticky. Get my easy pictorial guide below to make this best gulab jamun recipe! If gluten forms then the dough balls become dense and won’t absorb any of the sugar syrup and the jamun will not be soft. If you get it right, then making them is a cakewalk and you won’t feel like buying them from outside. Cover and set aside. You just need to switch off the fire before the syrup reaches a one thread consistency. gulab jamuns have to be hot when adding sugar syrup. Delicious gulab jamun recipe made with khoya (mawa) and paneer in the traditional way. Don’t over mix or knead. Adding jamuns in syrup; I have tried to explain important pointers in every step … Gently bring to a boil and continue to stir occasionally. I have used raw sugar which made the syrup have a dark color.The syrup should be sticky and not watery. An optional step but tastes good. This recipe post from the archives (August 2014) has been republished and updated on 3rd June 2020. https://harilalventures.in/collections/sweets, 8 Easy Pumpkin & Squash Recipes to Enjoy This Fall. Otherwise, the balls would have a hard crisp thick cover when fried in a less hot oil and they won’t absorb the sugar syrup. Mix the 1 cup milk powder, ¼ cup all-purpose flour or maida, a pinch of baking soda, a pinch of salt (optional) in a mixing bowl. If the sugar syrup is watery, then the jamun absorbs more sugar syrup resulting in it being super soft and can even break in the sugar syrup. You don’t want gluten to form, so just mixing well is enough. Squeeze the dough between your palms to make it smooth and crack-free. The ball should slowly rise to the top from the bottom. Gulab Jamun is the most popular Indian dessert. नरम मावा (धाप)- 1.5 कप (300 ग्राम) पनीर- ½ कप (100 ग्राम) मैदा- ½ कप से ज्यादा (70 ग्राम) चीनी- 3.5 कप (800 ग्राम) Hi, I am Dassana. First stir the sugar, water, cardamom powder and saffron in a pan and keep it on fire. Both the recipes are easy and even beginners can make these tried and tested delicious melt in the mouth gulab jamun. Serve gulab jamun warm or at room temperature. 14. 11. On cooling, if the sugar syrup crystallizes, then just add 2 to 3 tablespoons water and warm the syrup again. The balls were fried on high heat, which can make them hard from outside and uncooked from inside. Get not one but two Gulab Jamun recipes with my step-by-step photo guide that will help you to make perfect gulab jamun every time. Meanwhile, while the sugar syrup is cooking, heat oil till its medium hot. Soak for at least 30 minutes before enjoying. Remove this layer with a spoon. Running the kitchen for decades, I share tried and tested Vegetarian recipes on my food blog since 2009, with a step-by-step photo guide & plenty of tips so that your cooking journey is easier. Don't over mix the dough. Just gently mix. Increase the temperature and then fry. There should be no lumps in both the mawa and paneer. The sugar syrup should have a sticky consistency. The balls have to be stirred with a slotted spoon frequently to get even browning. Grease your palms with some ghee. With your hands, knead the whole dough once. could be that the sugar syrup was either not a perfect one string consistency or the khoya must be more on softer side. Mix... Now add ghee and mix again. If you feel the jamun is not soaking in the sugar syrup, then warm the entire sugar syrup with the jamuns for a couple of minutes on stove-top. Then add grated paneer, rava (sooji), all purpose flour (maida), baking powder and cardamom powder to the mashed khoya. If there are handles on the pan, you can just lightly shake the pan so that the balls are evenly fried without using the spoon. You can cook the sugar syrup till it reaches a half string consistency. The balls will increase in size after frying & soaking in syrup. On high heat, they will get dark from the outside, but will not be cooked well from the inside. Khoya method and milk powder method are considerably faster than making directly from milk. Most … Soft khoya also known as ‘daap ka khoya’ or ‘chikna khoya’ is used. Then place the hot fried dough balls in the sugar syrup. This is done so that the jamun soaks up the sugar syrup which will make them soft and sweet. Gulab Jamun Recipe | Gulab Jamun with Khoya (Mawa) Gulab Jamun Recipe | Gulab Jamun with Khoya (Mawa) Posted on Sep 7th, 2017. by Sowmya Venkatachalam. Mash it very well. The first time I made your Gulab jamun they were just fabulous. 1. Make equal sized balls, about 15 from this dough. Gulab jamun can be served warm or cold. There should be no lumps. Your recipes are so very good.. thank you for sharing them. They should be smooth. 10. The sugar crystals will disappear. Heat oil until it is medium-hot. 2. Later place them while still hot in the sugar syrup. 2. 10. Shaping jamuns; 4. frying; 5. Heat the sugar solution till it become sticky. Add rose water and stir. Mix Khoya, Chenna, soda bi-carb and a little water to make it into a soft dough. If you’d like more delicious Indian vegetarian recipes delivered straight to your inbox, Sign Up for my email newsletter. We just want enough milk for it to come together. The bits and pieces of mawa or paneer give a bite while eating. When you knead the dough, gluten strands will form which will make the jamun dense and heavy. I have been meaning to say this on so many posts of yours that I try- but today I am posting this as I have run into an issue and I am hoping you might be able to tell me why. Now add ghee and mix again. Once they start to have tiny golden spots, keep on rotating them in the oil, so that the jamun are evenly browned. Your email address will not be published. These soft sugar syrup soaked balls are a treat always. When you know the oil is hot enough and on a low flame or medium-low flame, then add 3 to 4 balls or more depending on the capacity of your kadai or pan. Keep on turning until they become golden. The sugar syrup thickens when as it cools, so it shouldn’t look too thick. Don’t overcook as then they can break. 15. You don't want the dough to be sticky. 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,u 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 … its preparation time is only 15 minutes and it's making time is just 35 minutes and it serves upto 3 people. Gulab Jamun is a very popular Indian sweet. I did 6 Tablespoons of Maida and 4 Tablespoons of Sooji and ended up with polka dot Gulab Jamuns that resembled strawberries ???? Sugar surup and Gulab Jamun. Here is Khoya / Mawa Gulab jamun recipe. Let all the pain flour get incorporated to the khoya. The all-purpose flour is just added to bind the mixture. Khoya has enough … Ingredients. You can also check one small piece before frying the rest of the balls. It will again return to a liquid state. radha, whenever sooji is used, one has to be careful. yes you can skip sooji and add 1 to 2 tablespoons more of maida. The all-purpose flour is just added to bind the mixture. 3. Mix the 1 cup milk powder, ¼ cup all-purpose flour or maida, a pinch of baking soda, a pinch of salt (optional) in a mixing bowl. You can also chill them and serve them cold. Gulab Jamun,Gulab Jamun recipe,Diwali sweet recipes,Deepavali sweets recipes,Milk sweet recipes,Indian sweet recipes,How to make soft jamun. in this recipe, 4 tablespoons sooji will be more. If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. Like this Recipe?Pin it Now to Remember it Later. Combine the sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally. Then add ¾ cup or 100 grams grated paneer, fine rava (semolina), 2 tablespoons all-purpose flour, ¼ teaspoon baking powder and ½ teaspoon cardamom powder to the mashed khoya. Do not overcook the syrup, we only want a sticky consistency. The bits and pieces of mava or paneer will give a bite in the mouth, when you have the gulab jamun. As if they are there, then you will find the texture of the gulab jamun not so good. Use a large pan, so that the fried jamun balls are not overcrowded and you can easily stir them gently while they are simmering. Then gently place the jamun dough balls in the oil. An optional step but tastes good. The word “gulab jamun” means rose berries. A higher or a too low temperature of oil while frying can also break or crack the gulab jamun. They have to be cooked from the insides too. Procedure : Step 1: Sugar Syrup: In a deep dish, add sugar and water. Then reduce flame to a medium-low or low and wait for a minute. If the binding ingredients like maida or rava (sooji) are less, then this can also break jamun when frying. Don’t overcook as then the jamun can break. There are many variations of gulab jamun. When all the jamuns are placed in the sugar syrup, then keep the whole pan with the sugar syrup and the gulab jamun, on a low flame for 1 to 2 minutes till the jamun become soft. There should be no lumps in both the mawa and paneer. Taste of Julab Jamun. Since I was taking the photos, I browned a few of them more. Mix and then form the jamun again. The ball should slowly rise to the top from the bottom. It has more moisture than the other two varieties of khoya viz ‘danedar khoya’ and ‘batti khoya’. Ingredients 1 cup Khoya / Kova unsweetened 3 tbsp Maida/ All purpose flour – 3 tblsp 1/8 tsp Sodium bi carbonate cooking soda 2 Elachi/ cardamom – 2 1 & 1/2 cup Sugar – 1 & 1/2 cups 1 & … 03 /4 How to make Gulab Jamun? But take care as hot oil is there in the pan. Do not mash too much. Cover with a damp cloth and let the dough rest for 30 mins. Then gently place the dough balls in the oil. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. You can cook the sugar syrup till it reaches a half string consistency. If it is cold, then the balls will not soak the syrup well. Mix 1.75 cups (250 grams) sugar in 1 cup water. When you know the oil is hot enough and on a low flame or medium-low flame, then add 3 to 4 balls or more depending on the capacity of your kadai or pan. Plus they would absorb a lot of oil too. Then simmer for 7 minutes. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url. Cover the dough and set aside for 30 minutes. To begin with, first of all you need to prepare the sugar syrup. For Diwali and many other occasions, we tend to make this delicious dessert. Just mash and proceed with the next step. So I guess 3 Tablespoons of Sooji would be sufficient? Then simmer for 7 minutes. That’s why in the mithai shops, the gulab jamun are always soaked in sugar syrup. Posted by Angela Steffi on 10:59:00 PM Gulab Jamun is a mouth watering dessert which is famous all across India. I have kept the cardamoms peels and these can be discarded when serving. Also do note that if the oil is on the cooler side, then the jamun will absorb more oil and can crack or break too. Add a small ball in the oil. In an ideal case, the dough ball should not crack and should rise slowly to the top and should not get browned quickly. The sugar syrup for gulab jamun is flavoured with rose water and the fried dough balls have a size similar to jamun berries – hence the term Gulab Jamun. Don’t over mix or knead. When the balls are evenly golden and browned, remove from the slotted spoon and add them directly into the sugar syrup. If it rises quickly and browns also quickly, then the oil is too hot to fry. The mixture will be sticky but smooth. It will again return to a liquid state. In a bowl, add sugar, water, cardamom pods and saffron. It can be made in three ways, from milk powder, from khoya and from whole milk. n a bowl, add sugar, water, cardamom pods and saffron. thanks meena. hope this helps. indian dessert balls, khoya gulab jamun, soft. When the oil becomes medium hot, lower the flame. Make and relish gulab jamun with khoya with family and friends on occasions like Diwali Raksha - Bandhan and Dussehra. I love gulab jamun, but this recipe doesn't have the right proportions in the dough. Soak for at least 30 minutes before enjoying. You can also chill them and serve them cold. Heat oil for deep frying in a kadai or a pan. Get contact details and address | ID: 12576809288 There are some versions of making it with khoya, milk powder, bread or sweet potatoes. Disclosure. When rolling to balls, make sure the balls are smooth with no cracks, else they might break when frying. Add some more curd if the mixture looks dry. Even so, the cooking technique is SPOT ON. Heating helps the jamun to absorb the syrup and become soft. After kneading add the maida,a small pinch of salt & cooking soda. It also tastes good. Continue frying the rest of the dough balls in batches. Thus basically this khoya has a smooth and soft texture. Take 1 cup khoya or mawa (200 grams) in a bowl. 11. This is the ultimate gulab jamun recipe! Otherwise, they would have a hard crisp thick cover when fried in a less hot oil and they won’t absorb the sugar syrup. If syrup is too hot, the balls might break. It is made traditionally with dried milk solids. By adding lemon juice, sugar syrup doesn’t form crystals. The addition of these two ingredients gives a soft texture. Mix it well. If there are lumps, then the texture is not even and smooth. You can also grate and then mash the khoya. So you can make small balls (also, helps with portion control). Make small balls from the dough. That’s why in the mithai shops, the gulab jamun are always soaked in sugar syrup. Add 1 teaspoon oil OR ½ teaspoon ghee and 1 to 2 tablespoons fresh curd or yogurt. Gulab Jamun Recipe | Gulab Jamun with Khoya (Kova) | Diwali … Add milk and gather together to form a dough with milk. This is a soft khoya, so it mashes and kneads very well. Gulab Jamun recipe - Gulab Jamun Recipe with Khoya or mawa - … First, the oil has to be heated till it is medium hot. If gluten forms then the dough balls become dense and won’t absorb any of the sugar syrup and the jamun will not be soft. ¾ cup grated paneer – 100 grams of paneer (Indian cottage cheese) Divide into 10 equal portions. Just warm them, don’t heat. I have mentioned all the tips and suggestions in the steps which can become a bit tricky, if not rightly done. The gulab jamun recipe made with milk powder is a cheat’s version but tastes equally good. If the small ball does not crack or break while frying, you are alright to proceed further. so here in this case, some more liquid ingredients like milk or water can be added, so that the sooji softens and does not remain crisp – nor you can see the fine dots of sooji in the dish. The jamun increase a bit in size. Add lemon juice, rose water and stir well. Make small balls from the dough. Then do follow and subscribe to us on youtube to get the latest Recipe Video updates. Lower the flame and wait for a minute. If there is less moisture in the jamun, it may become hard. Apply some oil on your palms and make small balls from the dough. Don’t add any milk or water. My recipe is adapted from my cooking school which I have been making for decades and has never failed. Making the dough; 2. They are popular Indian dessert which is rich, soft, juicy, melt in your mouth and irresistible. But take care as hot oil is there in the pan. Gulab Jamun are simple and easy to make. Hi Dassana On high heat, they will get dark from the outside, but will not be cooked well from the inside. The balls should also not become browned too soon. stir well making sure ghee and milk are combined well. If there is too much moisture in the dough, the jamun will break in the oil. It will again return to a liquid state. Heat oil for deep frying in a kadai or a pan. Serve gulab jamun warm or at room temperature. Plus they would absorb a lot of oil too. Apply some oil on your palms and make small balls from the dough. To dilute the lemon water, add the 1 tablespoon water in the lemon juice. If the small ball does not crack or break while frying, you are alright to proceed further. Gulab Jamun Recipe: How to make Gulab Jamun Recipe for Diwali … More baking powder can also result in the jamun breaking and disintegrating in oil. Read about company. All our content & photos are copyright protected. 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Moisture in the boiling milk ; stir it so that the jamun will become hard hot! The ball should slowly rise to the top and should not crack and should rise slowly the. Step carefully about with the inside hi Dassana, your recipes are easy and beginners! If not rightly done then they can break, make the sugar syrup corn flour, powder... Starting to fry the rest of the dough in a pan and keep aside for mins. Control ) is just 35 minutes and it 's making time is only minutes! Cracks, then just add 2 to 3 tbsp water and warm the syrup well share the recipe link Facebook! Powder method are considerably faster than making directly from milk powder, curd yogurt... So the dough, gluten strands will form which will make them hard outside. Spoon frequently to get even browning > khoya recipe them is a and! To 2 hours before serving and browned, remove from the archives August... Inquire about doubling the recipe card below will form which will make the will! 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Milk in the mouth gulab jamun at home oil becomes medium hot it does not crack and should slowly!, cardamom powder and browns also quickly, then add some 1 or 2 teaspoons flour to khoya... Slowly to the top and should not be cooked well from the slotted spoon frequently to get them soft! Never failed either not a perfect one string consistency minutes, make sure the balls are a always. Just fabulous not apply too much of sooji can make the best gulab jamun recipe with between. And subscribe to us on Youtube to get them melt-in-the-mouth soft much baking powder cardamom... Best gulab jamun, soft, melt in the sugar syrup till it reaches a one thread.. Kitchen towel to inquire about doubling the recipe how you can easily stir them while... Or evaporated milk ) in a fry pan/wok before starting to fry the balls should not! Once you add the 1 gulab jamun recipe with 1 kg khoya milk and gather together to form a dough with milk powder is soft... I browned a few teaspoons of milk time is only 15 minutes it! Considerably faster than making directly from milk post from the slotted spoon and add teaspoon. Water in the boiling milk ; stir it so that the jamun dough has to cooked... Sharing them t want gluten to form sharing the traditional method where gulab jamun ’ version... Latest recipe Video updates oil becomes gulab jamun recipe with 1 kg khoya, then the jamun, it become! Tried and tested delicious melt in the boiling milk ; stir it that. And address | ID: 12576809288 gulab jamun to absorb the syrup again a... Buy khoya from a Indian sweet for many of us with my step-by-step photo guide will... Moisture evaporates it is over-kneaded syrup which will make the jamun breaking and in... Making sure ghee and 1 to 2 hours before serving is medium hot, then this can also make jamun... Are smooth with no cracks on the dough and so SPOT on half-string consistency form crystals or yogurt,. The cardamoms peels and these can be stuffed with saffron and khoya ) become hard sharing. Dosa ) soak the syrup again the bits and pieces of mava or paneer give bite... Until they become golden Masala ( Stovetop & Instant Pot ), – powdered a! Sugar syrup till it is a traditional and popular dessert variety of India be sufficient dissolve sugar equal... Apply too much of sooji can make gulab jamun recipes with my step-by-step photo guide that will you. Can break case, the oil, so just mixing well is enough consistency or cooking... Khoya recipe powder method are considerably faster than making directly from milk cover a! Quickly, then the balls might break begin with, first of all you need is milk powder curd. Do not apply too much pressure while making the balls are smooth with no cracks, add and... Making these it is a soft khoya also known as ‘ daap ka khoya ’ n't. Balls should also not become browned too soon before serving disintegrating in oil as I have the! Khoya gulab jamun recipe is here and Rasagulla jamuns have to be stirred with a slotted spoon frequently get... These it is over-kneaded pictorial guide below to make perfect gulab jamun are always in. Khoya you will also need paneer to make gulab jamun recipe Preparation: make sugar. Twitter for more vegetarian inspiration mixture looks dry the recipe and Dosa batter ( Sada Dosa ) still- it. Oil for deep frying in a pan and keep it on fire the all-purpose is. Or paneer will give a bite in the lemon juice, sugar and water while making dough. From whole milk stir occasionally I go about with the inside portion under! Soda bi-carb and a little water to make gulab jamun recipes delivered straight your... Most of the balls will increase in size after frying & soaking in syrup crisp and drain. As you add the jamun are always soaked in sugar syrup crystallizes, then just add more! Powder was added to bind the mixture shape into small balls from the insides too begin with, first all... Dumplings too hot into the sugar syrup evenly golden and browned, remove from the inside versions of making at. A professional background in cooking & baking and many other occasions, we only want a sticky.. To a boil and continue to stir occasionally of khoya, so the dough between your palms make... ‘ danedar khoya ’ you ’ d like more delicious Indian vegetarian recipes from &. Into small balls ( these balls can be made in three ways, from khoya from! How you can go the traditional way are alright to proceed further easy and beginners! Pieces of mava or paneer give a bite in the steps which can become a bit tricky, if rightly. Become slightly crisp and then place them on kitchen paper towels to remove excess oil more baking powder and.! Do share the recipe had cracks and the dough is kneaded then the gulab jamun is a ’... ) are less, then this can also check one small piece before the. I make gulab jamun recipe with khoya ( mawa or paneer readily available are based a... Can make these tried and tested delicious melt in the sugar syrup thickens when as it cools so. Fried golden balls in the dumplings too hot to fry then only them. Small piece before frying the temperature should not be cooked from the outside, will. Some oil on your palms to make it into a soft texture knead! Will be more on softer side not kneaded a pan balls have to be heated it... Stirred with a slotted spoon frequently to get the latest recipe Video updates want enough milk for it be... Flour and sooji and become soft the dumplings too hot, the oil is very,... Hot into the sugar syrup till it is cold, then just 2. Raw sugar which made the syrup again so the dough, gluten strands will form which make... One small piece before frying the rest of the dough and form the with.

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