Gulab Jamun with homemade Mawa/Khoya
Gulab jamuns made with homemade khoya is traditional way of making it. Its time consuming yet they are delicious and absolutely heavenly when made the right way. Store bought mawa or khoya can also be used, but there is a sense of happiness and difference in taste when you make this from scratch.
Making khoya for one litre of milk would take close to two hours and its worth the wait. It definitely needs lot of muscle work and patience but give this a try when you are craving for something sweet and ample amount of time.
Maintaining the moisture of the dough is more important as there are chances of the ball getting cracked due to lack of moisture. Frying the balls in medium flame and maintaining the oil temperature is equally important to get a well cooked gulab jamun balls.
Ingredients for Khoya
1 litre of full fat milk
How to Start?
Transfer the milk in a large thick bottomed pan and place the pan on the stove top.
Bring the milk to a gentle boil first on a low to medium flame. Now simmer the milk and keep stirring at regular intervals. Stir every time when you see the milk frothing. Scrap the milk solids from the sides of the pan and add to the milk.
The milk will keep thickening in this process and reduce itself. Continue stirring when the milk has reduced to a considerable amount and thickened.
Keep stirring continuously as there are chances for the milk to get burnt. The reduced milk will keep bubbling at this point. When the bubbling stops, its the right time to switch off the flame and this process would take close to 2 hours.
Scrap the milk solids from the sides of the pan and here your khoya is ready. Now we will see how to use the khoya to make delectable gulab jamuns. One litre of full fat milk will yield 200 gms of khoya.
Ingredients to make Gulab Jamun
Khoya 200 grams
All purpose flour 3 tablespoons
Cooking soda 1/4 teaspoon
Ghee 1 tablespoon
Water to knead (When needed)
Oil/Ghee for frying
Sugar 2 cups
Water 2 cups
Rose essence 2 drops
Cardamom Powder 1 teaspoon
How to Start?
Take homemade khoya in a wide bowl and mash it well without any lumps. Now add maida, cooking soda and ghee into it. Knead everything gently, and add a teaspoon of water only if its needed. Combine everything to form a firm dough. Knead to a smooth gulab jamun dough and keep it covered for about 10 minutes.
Meanwhile, prepare sugar syrup by combining sugar and water in a pan. Heat on low-medium heat. Cook until the sugar gets dissolved and simmer the syrup for 5 minutes.. Add cardamom powder and few drops of rose essence.
Shape the dough into small balls without any cracks. Heat oil or ghee for deep frying in a pan or Kadai on medium heat. Once the oil/ghee is heated, drop 4-5 balls at a time and cook till it turns golden brown on all sides.
Once done, remove the gulab jamuns carefully and drop them in warm sugar syrup and allow it to soak in the syrup. The Gulab Jamuns will double in size after an hour.
Knead the khoya until very smooth, that ensures crack free jamuns while frying.
Do not press the balls too much while rolling.
Make one ball and try to fry it. If it does not disintegrate, then make other balls and fry. If the ball opens up, add some more maida in the dough and knead again.
Dunk the balls immediately in warm syrup. Keep the syrup warm while dunking the balls but not hot.