Khoya Gulab Jamun Recipe

Khoya Gulab Jamun is a popular and beloved dessert in South Asian cuisine, particularly in India, Pakistan, Bangladesh, and Nepal. These sweet treats are made from a dough consisting of milk solids (khoya or mawa), flour, and a leavening agent, shaped into small balls and deep-fried till golden brown.

After frying, they're soaked in a sugar syrup flavored with rose water, cardamom, saffron, or other aromatic ingredients, giving them their characteristic sweet and fragrant taste. The name "Gulab Jamun" comes from Persian words: "gulab" meaning rose and "jamun" referring to a South Asian fruit with a similar size and shape.

Khoya Gulab Jamun is often served at celebrations, festivals, and special occasions like weddings or religious ceremonies. Its soft, spongy texture soaked in syrup makes it a delightful, indulgent dessert that's enjoyed across various cultures for its rich, sweet flavors. Here's a traditional recipe to make Khoya Gulab Jamun:

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Ingredients of Khoya Gulab Jamun:

For Gulab Jamun:

• 1 cup khoya (mawa), crumbled
• 3-4 tablespoons all-purpose flour (maida)
• 1/4 teaspoon baking soda
• A pinch of cardamom powder
• Ghee or oil for frying

For Sugar Syrup:

• 2 cups sugar
• 2 cups water
• A few strands of saffron (optional)
• 1 teaspoon rose water

Instructions of Making Khoya Gulab Jamun:

• In a mixing bowl, combine the crumbled khoya, all-purpose flour, baking soda, and cardamom powder. Knead them together to form a soft dough. If the dough is too dry, you can add a teaspoon of milk to bring it together.
• Divide the dough into several small, smooth balls. Ensure that the balls are crack-free. Make sure the balls are compact and smooth as this prevents them from breaking while frying.
• Take another pan and prepare the sugar syrup by dissolving sugar in water. Add saffron strands for color and aroma. Let it simmer for around 5-7 minutes until it reaches a slightly sticky consistency. Then, add rose water and turn off the heat. Keep the syrup warm.
• Now heat ghee in a deep pan on medium-low heat. Fry the khoya balls on low heat, ensuring the temperature isn't too high to avoid burning the jamuns. Stir gently for even browning and cook until they turn golden brown. Place them on a paper towel to remove and drain excess oil. 
• While the fried balls are still warm, carefully immerse them in the warm sugar syrup. Allow them to soak for at least a couple of hours so they absorb the syrup and become soft and flavorful.

Serving of Khoya Gulab Jamun:

• Serve Gulab Jamun warm or at room temperature, garnished with chopped nuts like almonds or pistachios if desired.

Remember, achieving the right consistency of the dough and maintaining the frying temperature are crucial for perfect Gulab Jamuns. With patience and attention to detail, you'll create delightful Khoya Gulab Jamuns that are soft, sweet, and utterly delicious.

Recipe Card

Cuisine: India, Course: Dessert, Prep Time: 20 minutes, Cook Time: 20 minutes, Total Time: 50 minutes, Servings: 20