Gulab Jamun with Homemade Khoya

Gulaab Jamun is a favorite Indian Dessert specially in north India . It is sweet soft spongy dessert which when perfectly cooked melts in mouth. Here I will tell you the perfect way to cook mouth watering Gulab jamun.
Gulab Jamun can be served in party or any other occassion. You can also have it if there is any sweet craving.
Gulab jamun is little tricky to cook and if there is one mistake it can taste differently. I had made Gulab jamun several times before I stick with this recipe. As per my experience If you follow my recipe step by step along with the tips given below you will cook the perfect Gulab jamun.

It can be prepared in three ways 

1. Using Homemade Khoya  
2. Using Milk Powder      
3. Using Readymade mix

Here I am sharing Gulaab Jamun Recipe using home made khoya. Other recipe using milk powder I would share shortly.








Ingredients for approx 15 pieces of Gulaab Jamun of normal size.

1. Khoya - 250 gm
2. All Purpose Flour (Maida)- 2 tsp
3. Paneer (Cottage Cheese) - 7- 8 Cubes (approx 50 gm)
4. Milk - 2 tsp

    

     Method of Preparation-

1.       Khoya can be made easily at home using full cream milk. Recipe for the same will be available shortly on my blog. Take Khoya in a large bowl and crumb it with the help of hand palms so that it becomes smooth and lump free.
2.       Crumb paneer in a separate bowl and make it smooth.
3.       Now add all purpose flour and crumbed paneer in the Khoya bowl and mix well with the help of fingers.
4.       Make a smooth wrinkle free dough and do not knead it otherwise the Gulab jamuns will be hard. 
   
5.       Before making jamun balls take small part of dough and try  to make round jamun ball with the help of hand palm. If wrinkles are coming on the surface of jamun ball add some milk in dough and mix well to make smooth and wrinkle free jamun balls.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
6.       Now make round balls of the complete dough filling cardamom powder/ saffron/ raisins in between. You can also make without any fillings. Adding a filling just give an extra edge to the taste.
   
7.       Keep these jamun balls for 10-15 min in a bowl and cover the bowl. 
8.       Now for sugar syrup, add one cup of sugar and one cup of water in a pan. Keep the flame high and continuously stir it till the sugar is completely melted and the mixture turn bit sticky.
   
9.       Add some cardamom powder in sugar syrup.
10.       Take a pan, put enough oil so that 2-3 jamun balls are dipped together. Heat the oil on medium flame
11.        Put 2-3 Jamun Balls in oil keeping the flame low or medium and continuously stir the balls so that they are evenly fried.
    
12.        When Jamun balls turn slightly brown uniformly on all sides, take them out and keep them on kitchen towel. 
13.        Repeat the same process with rest of Jamun Balls.
    
14.        Put hot jamun balls immediately in warm sugar syrup and leave them for 2-3 hours.
15.        Your Gulab Jamuns are ready. serve them either cold or hot. 

Shelf Life-

When refrigerated,it can be consumed for 4-5 days.

Tips 

1. Crumb the khoya properly and make it lump free.
2. It is better to use homemade khoya.
3. If market khoya is used, then it may be required to be grated as it is generally hard.
4. Don't knead the dough otherwise jamuns will become hard inside.
5. If dough is hard then mix 2-3 tsp of milk to make it soft.
6. Put the Jamuns in warm syrup. Syrup should be ready at least half an hour before dipping the gulab jamuns. If Jamuns are added in hot syrup the outer shell will leave the inner core and sugar syrup will not properly enter the Jamuns.
7. Oil should be heated in medium/low flame before putting the jamun balls. If it is too hot the inner portion of jamuns will not cook properly. To test the readiness of oil put a pinch of dough in the oil, the pinch of dough should rise without turning brown.
8. If sugar syrup is concentrated, add little water to it and heat it.