A hot, melt in mouth soft gulab jamun can make my day any time. This is one of my favorite Indian sweet. No doubt, gulab jamun is most pouplar Indian dessert. Especially we north Indians love gulab jamuns. No meal is complete without a hot gulab jamun. For any festival, wedding or any auspicious occassion, gulab jamun is must to be part of the meal.
Gulab jamuns are actually very easy to make at home. These days a lot of instant mixs are available in market but nothing can beat traditional gulab jamuns made with khoya or mawa. Making gulab jamuns at home is very very festive. It feels like lights, happiness and get together. I make them every Diwali and every body loves them. Gulab jamuns can be made with milk powder as well. i have tried both and i believe khoya or mawa ones are the best. This khoya gulab jamun recipe is tried and tested and very easy. So next time for any festival or occasion definitely make khoya gulab jamuns from scratch and proudly present to your guests, instead of very predictable instant mix jamuns.
How beautiful these fried jamuns look! i could eat them just like that. Super soft too. Ready to be dipped in syrup now.
Let them be in syrup for some time for good results. Gulab jamuns can be served hot or cold depending on preference. I like them hot. Just microwave them for 30 seconds and enjoy these delicious soft balls of cotton candy.
- 250 gms Khoya/mava
- 100 gms Paneer
- 2 tbsp all purpose flour/maida
- 2 tbsp milk powder
- 2 tbsp semolina/rava
- 1/2 tsp cardamom powder
- Ghee/oil for deep frying
- 500-600 gms Sugar (around 3 cups)
- 1.5 cups water
- 1 tsp cardamom poder
- 1/2 tsp rose water
- 1/2 tsp fresh lemon juice
- In a pan add sugar and water. Water should be half of the quantity of sugar.
- Start with 500 gms of sugar. If you like it sweeter, add more.
- Add lemon juice. Lemon juice adds acidity to the syrup and prevents sugar from crystallizing.
- Let the mixture boil till sugar is dissolved. Test it by sticking a drop between your finger and thumb. Sugar syrup is ready when it's sticky and makes around half a thread.
- Add cardamom powder and rose water.
- Mash khoya/mawa in a pan till it is soft.
- Crumble paneer and add in khoya along with all purpose flour, milk powder, semolina and cardamom powder.
- Knead this mixture gently till it is very soft.It should look like soft chapati dough.
- Make equal size balls or jamuns with the help of your palms. Make sure that ball are smooth and there are no cracks.
- Heat ghee/oil in a pan. start by testing one jamun. If it looks good go ahead and fry the full batch. Do not overcrowd the pan though.
- Keep the flame at low to medium. Gently stir them but be careful not to prick them.
- When jamuns are golden brown from all sides, take'em out of the oil.
- Transfer jamuns in to the sugar syrup. Make sure both jamun and sugar syrup are not very hot.
- Let them sit for 2-3 hours. Jamuns will soak sugar syrup and will be melt in mouth soft.
- Serve hot or cold!
- If you feel dough is too hard add some milk into it and knead
- If you feel dough is too soft add some all purpose flour into it and knead
- If jamuns are getting brown quickly or getting burnt, that means oil is very hot. reduce the flame and let the oil temperature drop a little bit.
- Be sure that sugar syrup or chashni is not very hot when you dip jamuns into it.