Gulab jamuns are an all time favorite at home.Come what the occasion I always indulge in making them but of course each time with the readymade mix available in the market.But I was so much tempting to make soft, melt in the mouth consistency jamuns with khova for quite a long time.It was an easy method I adapted from an old cook book my friend gifted me.Believe me it was an instant hit and I decided if I were to make jamuns from now on I’ll make this only this way.So here comes the easiest and tastiest way to a sweet indulgence for your loved ones.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
piece
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Ingredients
- 1/3 cup maida
- 2 tsp water
- 1 cup Crumbled Unsweetened Khoya
- oil( for deep frying)
FOR THE SUGAR SYRUP
- 2 cups sugar
- 1 cup water
- 1/4 tsp Cardamom Powder
Ingredients
FOR THE SUGAR SYRUP
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Instructions
- Gently mix with your hands khova and maida.Knead it into a soft dough by adding water.
- Dough should be stiff and in a consistency,you should be able to roll balls out of it.
- Make small balls out of the dough. Make sure you donu2019t fry the balls on a high flame otherwise inside part will not be cooked.
- Deep fry them in a pan of hot oil.
- Once golden brown take them out .
- Place them on a tissue to remove excess oil.
- Make a syrup with sugar and water.The sugar should just get dissolved and the water should boil,at that moment switch off the flame.Sprinkle cardamom powder at this point and mix well.
- Slowly add the jamun balls.
- Let the jamuns soak for a period of 2-3 hours to get the soft texture. Serve hot or cold as you please.
Recipe Notes
Notes
- I used store bought khova you can use homemade khova too.
- You can add rose water in place of cardamom powder.
- Roll the balls gently on your palm,don’t overdo it,otherwise the jamuns may break while frying.
- Slow down the heat for getting golden coloured jamuns.
- You can serve hot or cold as per your taste.Tastes divine when served with icecream.
