These perfect Khoya Gulab Jamun are my favourite...hehe you may be wondering every sweet i post is my favourite...Yeah being a big foodie and having a Sweet tooth i love just love sweets especially Indian milk based...These Khoya Gulab jamun are simply delicious. There are many versions of Gulab jamuns many instant versions too but i simply love gulab jamun made from khoya/mava they are rich and really yumm
For this Khoya Gulab Jamun we need haryali mava/khoya the sticky kind of but if you cannot find no worries just proceed with the normal mava/mawa...Do try these yummy khoya gulab jamuns they are just too good I'm sure you will love them too.
I will be adding more stepwise pics later ..
250 gms hariyali mava/khoya
5 tbsp maida/refined flour
5 tbsp milk powder
2 tbsp arrowroot powder *
1/4 tsp baking soda
2 cup sugar
2 cup water
1/2 tsp green cardamom crushed
few saffron strands
- In a bowl/large plate take all ingredients Knead the mava very well.
- Add the maida,milk powder and arrowroot powder and baking powder.
- Only if needed add 1 - 2 tbsp milk and knead to a soft smooth dough.
- Divide into small balls and keep the balls covered with a muslin cloth.
- Heat a kadhai/pan with ghee/dalda/oil and fry the gulab jamun over medium flame until golden brown.
- Make the sugar syrup by boiling the sugar ,water and cardamom seeds together .
- Add a teaspoon of milk to remove the scum if any..let it boil for 10-12 minutes.
- Place the fried gulab jamun balls in the warm sugar syrup let it get soaked for 30 minutes at least before you serve.
Kneading is very important..knead the mava with the heels of your palm for few minutes till the dough is smooth.
If the mava you using is good you will not need to add milk but if you feel the dough is breaking or is dry add 1-2 tbsp milk ,add 1 tbsp at a time knead and then add more if required.
If you cannot find arrowroot ,add 1 tbsp cornflour instead and add 1 more tbsp of milk powder.
Do not apply much pressure while making the balls genlty shape the balls with your palms to avoid cracks,
The ghee/oil should be hot but not smoking hot ,once hot switch the flame to medium , fry over medium flame else the gulab jamuns will be uncooked from inside and will brown quickly.
Always soak the gulab jamun in the warm sugar syrup,if it is too hot the gulab jamuns will break .