Khoya Gulab jamun recipe | How to make gulab jamun

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Put the sugar in a wide pot, add the water and heat. Boil until the syrup turns sticky, but not to one-string consistency.
2. Turn off the heat. Stir in the rose water, cardamom powder and lemon juice, and keep the syrup slightly warm.
3. Put the grated khoya in a mixing bowl. Add the maida, cardamom powder and baking powder, and mix well.
4. Add the milk little by little and knead gently into a smooth dough that is not dry. Do not over-knead.
5. Divide the dough into 14 to 16 pieces and roll each into a smooth ball without cracks.
6. Heat oil in a deep pan. Drop in a small piece of dough: it should sink and rise slowly with bubbles.
7. Reduce to medium heat and add the balls a few at a time. Stir and fry until evenly golden brown, adjusting the heat to low or medium as needed.
8. Drain the fried balls on kitchen paper, then let them cool for 3 to 5 minutes.
9. Add the warm balls to the slightly warm syrup and turn gently. Leave to soak for 30 to 45 minutes until soft and juicy.
10. Serve with the syrup.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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