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gulab jamun recipe with khoya, how to make easy gulab jamun recipe

gulab jamun recipe with step by step photos – tried and tested easy recipe to make delicious gulab jamun with khoya and paneer (cottage cheese). the recipe is easy for a beginner too and they can also make these soft melt in the mouth gulab jamuns.

gulab jamun is a favorite indian dessert for many folks. in parties, weddings and even in indian thalis, gulab jamun happens to be one of the desserts served after the meals.

these soft sugar syrup soaked balls are a treat always. sometimes to satisfy our sweet cravings, i make gulab jamuns. some indian sweets which i make often are:

this gulab jamun recipe from my home science notes is tried, tested and has never failed. i have made these gulab jamuns many times. you will need khoya (mawa or dried evaporated milk solids) and paneer to make the jamuns. addition of these two ingredients make soft, melt in mouth gulab jamuns. there are no tips and tricks in this recipe.

there are many ways gulab jamuns are made. authentically and traditionally they are made with khoya. khoya is basically dried evaporated milk. they are milk solids which are obtained by continuously cooking the milk on a low flame. gulab jamuns are also made from milk powder, sweet potatoes (vegan option) and bread. the best authentic taste comes from gulab jamuns made with khoya. you can also check these other delicious variations like:

  1. gulab jamun made with milk powder
  2. kala jamun recipe
  3. gulab jamun with sweet potatoes (made with shakarkandi)
  4. dry gulab jamun (sookha gulab jamun)
  5. bread gulab jamun

if you are looking for more sweets recipes then do check rabrishahi tukra, kaju katli, motichoor ladoos, rice kheer, besan ladoo and rasgulla recipe.

gulab jamun recipe with khoya below:

4.67 from 30 votes
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gulab jamun recipe with khoya
prep time
35 mins
cook time
10 mins
total time
45 mins
 

gulab jamun recipe - an easy and tasty recipe of gulab jamun made with khoya, paneer and all purpose flour.

course: Dessert
cuisine: north indian
servings: 18 to 20 gulab jamuns
author: dassana amit
ingredients (1 cup = 250 ml)
for gulab jamuns:
  • 1 cup khoya (mawa or dried evaporated milk solids) OR 200 grams khoya
  • ¾ cup grated paneer OR 100 grams of paneer (cottage cheese)
  • 3 tablespoon maida (all purpose flour)
  • 2 tablespoon fine sooji (rava or semolina)
  • 4 green cardamoms (choti elaichi) - powdered in a mortar-pestle
  • 1 tablespoon milk or add as required
  • ¼ teaspoon baking powder
  • oil for deep frying the gulab jamuns
for the sugar syrup:
  • 250 grams sugar OR about 1.75 cup sugar
  • 1 cup water
  • 1 tablespoon rose water
  • 1 tablespoon milk (optional) - read notes
how to make recipe
making gulab jamuns balls:
  1. take khoya/mava/evaporated milk in a bowl. mash it very well. there should be no lumps. you can also grate and then mash the khoya.
  2. then add grated paneer, rava/sooji, all purpose flour/maida, baking powder and cardamom powder to the mashed khoya. there should be no lumps in both the mava and paneer.
  3. as if they are there, then you will find the texture of the gulab jamuns not so good. the bits and pieces of mava or paneer will give a bite in the mouth, when you have the gulab jamuns. they won't be smooth.
  4. mix well. add milk and gather together to form a dough with milk. don't knead.
  5. just gently mix. if you are unable to form balls or if the mixture appears dry, then add a few teaspoons of milk. cover the dough and keep aside for 30 mins.
  6. make small balls from the dough. cover the balls and keep aside.
making sugar syrup for gulab jamuns:
  1. dissolve sugar in water. heat the sugar solution till it become sticky. you just need to switch off the fire before the syrup reaches a one thread consistency.
  2. add rose water and stir. keep the sugar solution aside. on cooling if the sugar syrup crystallizes, then just add 2 to 3 tbsp water and warm the syrup again. it will again return to a liquid state.
frying gulab jamuns:
  1. meanwhile, while the sugar syrup is cooking, heat oil till its medium hot. lower the flame and wait for a minute. then gently place the gulab jamuns in the oil.
  2. once they start to have tiny golden spots, keep on rotating them in the oil, so that the gulab jamuns are evenly browned.
  3. remove the gulab jamuns and then drain them on kitchen paper towels to remove excess oil.
making gulab jamuns:
  1. then place the hot gulab jamuns in the sugar syrup. continue frying the gulab jamuns this way in batches.
  2. when all the gulab jamuns are placed in the sugar syrup, then keep the whole pan with the sugar syrup and gulab jamuns, on a low flame for a few minutes till the jamuns become soft.

  3. heating helps the gulab jamuns to absorb the syrup and become soft. the jamuns increase a bit in size. don't over cook as then the jamuns break.
  4. use a large pan, so that the gulab jamuns are not overcrowded and you can easily stir them gently while they are simmering.
  5. serve gulab jamuns warm or at room temperature. you can also chill the gulab jamuns and serve them cold. garnish the gulab jamuns with rose petals or almond slivers.
recipe notes

1. if the sugar syrup has impurities, then add milk and simmer. a layer of scum will be formed. remove this layer with a spoon.


how to make gulab jamun recipe with khoya:

1. take khoya/mava/evaporated milk in a bowl. soft khoya also known as daap ka khoya or chikna khoya is used for gulab jamuns. this is a soft khoya, so it mashes and kneads very well.

2. mash it very well. there should be no lumps or small bits or pieces in the khoya. you can also grate and then mash the khoya.

3. then add grated paneer, rava/sooji, all purpose flour/maida, baking powder and cardamom powder to the mashed khoya. there should be no lumps in both the mawa and paneer. if there are lumps, then the texture of the gulab jamuns is not even and smooth. the bits and pieces of mawa or paneer give a bite while eating the gulab jamuns.

4. mix well.

5. add milk and gather together to form a dough with milk. don’t knead. just gently mix. if you are unable to form balls or if the mixture appears dry, then add a few teaspoons of milk. cover the dough and keep aside for 30 mins.

6. dissolve sugar in water.

7. heat the sugar solution till it become sticky. you just need to switch off the fire before the syrup reaches a one thread consistency.

8. add rose water and stir. keep the sugar solution aside. on cooling if the sugar syrup crystallizes, then just add 2 to 3 tbsp water and warm the syrup again. it will again return to a liquid state.

9. make small balls from the dough. cover the gulab jamun balls and keep aside.

making gulab jamuns:

10. heat oil till its medium hot. lower the flame and wait for a minute. then gently place the gulab jamuns in the oil. if in case, the jamuns are breaking while being fried, then add some more maida/all purpose flour (about 1 to 2 tbsp) in it. keep aside for for fifteen minutes. then later fry. you can also check one small piece before frying the rest. if it breaks, then use the tip mentioned above.

11. once they start to have tiny golden spots, keep on rotating them in the oil, so that the gulab jamuns are evenly browned. since i was taking pics, i browned a few of them extra.

12. remove the gulab jamuns and then drain them on kitchen paper towels to remove excess oil.

13. then place the hot gulab jamuns in the sugar syrup. continue frying the gulab jamuns this way in batches.

14. when all the gulab jamuns are placed in the sugar syrup, then keep the whole pan on a low flame for a few minutes, till the gulab jamuns become soft. heating helps the jamuns to absorb the syrup and become soft. the gulab jamuns increase a bit in size. don’t over cook as then the gulab jamuns break. use a large pan, so that the jamuns are not overcrowded and you can easily stir them gently while they are simmering.

15. serve gulab jamuns warm or at room temperature. you can also chill the gulab jamuns and serve them cold. garnish the gulab jamuns with rose petals or almond slivers.




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This post was last modified on November 13, 2017, 8:39 pm

    Categories DessertsFestival RecipesKids RecipesNorth Indian RecipesPaneer RecipesPopular Indian Recipes