March 7, 2015

Gulab jamun using khawa recipe - mawa or khoya gulab jamun recipe - how to make gulab jamun

Gulab jamun with khoya recipe - I love sweets prepared with khawa. Gulab jamun prepared with khawa is tastier than gulab jamun prepared with ready made mixture available in the shop. I found gulab jamun fried in the ghee is tastier than oil fried. So I fried them in ghee to make it more tastier and flavorful. It should be fried on low flame, otherwise the outer part of the jamun cooks well and the inner part  remains raw. The sugar syrup for gulab jamun doesn't need saffron, but I have added few saffron to make it flavourful. Making gulab jamun is very easy  when one knows how to make perfect sugar syrup and the level of  heat  to use while frying.  

gulab jamun in a serving plate

Preparation time 25 minutes
Cooking time 45 minutes
Makes 15 gulab jamuns

Ingredients
2 cups grated khoya / khawa / mawa
1/4 cup all purpose flour / maida
A pinch of baking soda
Ghee / oil for frying

For the Sugar Syrup

3½ cups sugar
3½ cups water
10 cardamoms, powdered
Few saffron strands/  kesar (optional)

Preparation 

For the sugar syrup
  1. Put 3½ cups of sugar and 3½ cups of water in a vessel. Dissolve the sugar in the water completely. Bring it to boil and make a sticky syrup. Remove from the flame before it forms one thread.
  2. To test the correct consistency of the syrup, pour one drop of syrup on the surface and test it with your fingers. When it is touched, it should be sticky  but  should not form one thread.
  3. When done, remove the vessel from flame. Add few saffron strands and cardamom powder. Mix well and set aside.
sugar syrup


Method
Gulab jamun using khoya recipe with step by step pictures

Take a large plate and grate the khawa in it.
grated khawa

 Mix the khawa, maida and baking soda in a large plate. 
khawa and maida in a plate

Knead them well to make a soft dough without adding any water. Sprinkle very little  milk if it is too dry.
kneaded dough

 Divide the dough into 15 equal portions and shape them into round balls.
divided into 15 balls

Heat the ghee in a frying pan and bring it to boil. When it boils, add 4 - 5 khawa balls. Depending upon the size of your frying pan, fry the gulab jamuns in batches. Deep fry them on low flame, rotating continuously till they turn golden colour. Note:  It should be fried on  low flame, otherwise the outer part of the jamun cooks well and the inner part remains raw.
frying gulab jamun

When it is done, remove the balls from the heat and put them in the sugar syrup. 
fried gulab jamun in sugar syrup

Serve the gulab jamun after 15-20 minutes either hot or cold.
gulab jamun ready to serve


18 comments:

  1. Jamuns look mouthwatering and simply yummy....

    ReplyDelete
  2. I love gulabjamuns and they look so yummy

    ReplyDelete
  3. yummy juicy tempting gulab jamuns with wonderful clicks.

    ReplyDelete
  4. very tempting jaamuns...

    ReplyDelete
  5. Delicious and rich sweet!

    ReplyDelete
  6. our favourite...thanks for sharing
    view our blog
    http://indiaandworldcuisine.blogspot.in

    ReplyDelete
  7. tongue tickling jamuns

    ReplyDelete
  8. lovely jamoons.. :) Happy to follow you!

    ReplyDelete
  9. delicious gulab jamon.

    ReplyDelete
  10. mouthwatering ones!!

    ReplyDelete
  11. Tempting yummy sweet

    ReplyDelete
  12. Yummy gulab jamuns..... :)

    ReplyDelete
  13. Who can say no to this cute rich luking jamuns..Awesowe prpation.

    ReplyDelete
  14. tempting gulab jamuns!!!

    ReplyDelete

Thank you very much for taking time to visit my blog. Your comments and suggestions are most welcome. Hope you enjoy my posts. Please keep visiting.