Gulab jamun with Khoa / Mawa | How to make Gulab jamun with Khoa / Mawa

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ByBalachandrika Kandaswamy
Created on 30th Sep 2015
  • Gulab jamun with Khoa / Mawa, How to make Gulab jamun with Khoa / Mawa
Gulab jamun with Khoa / Mawaby Balachandrika Kandaswamy
  • Gulab jamun with Khoa / Mawa | How to make Gulab jamun with Khoa / Mawa (29 likes)

  • 0 reviews
    Rate It!
  • By Balachandrika Kandaswamy
    Created on 30th Sep 2015

About Gulab jamun with Khoa / Mawa

Milk solids based sweet / dessert, similar to a dumpling.

The delicious and mouthwatering Gulab jamun with Khoa / Mawa is a famous dish of UP and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Gulab jamun with Khoa / Mawa is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Gulab jamun with Khoa / Mawa. Balachandrika Kandaswamy shared this Gulab jamun with Khoa / Mawa recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious Gulab jamun with Khoa / Mawa. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Gulab jamun with Khoa / Mawa recipe at your home and surprise your family and friends.

  • Prep Time0mins
  • Cook Time8Hours
  • Serves4People

Video for key ingredients

  • How to make Khoya

Gulab jamun with Khoa / Mawa

Ingredients to make Gulab jamun with Khoa / Mawa

  • Crumbled khoya / Khoa - 1 cup
  • All purpose flour (maida) - 3.5 tablespoons
  • baking soda - 1/8 tsp
  • sugar - 1.5 cups
  • water - 1.5 cups
  • cardamom / elachi - 1 (optional)
  • rose essence - 1 drop (optional)
  • oil - for deep frying

How to make Gulab jamun with Khoa / Mawa

  1. If you have kept the khoa (concentrated milk solids) in the refrigerator or freezer, bring it to room temperature and crumble it.
  2. In a bowl, add 1 cup of crumbled khoa, all purpose flour and baking soda, mix well.
  3. Add little bit of water and form it to a smooth dough without any lumps.
  4. If the dough becomes too sticky, then you can add ghee to make it to smooth.
  5. If the dough is too dry and have cracks, then you can sprinkle some water and make it smooth.
  6. Keep the dough aside for 5 minutes and then make 16 equal sized balls without any cracks. You do not have to press the dough very hard to get crack less balls, if the dough is in the right consistency, then you won't get any cracks.
  7. If you get more cracks in the balls or if it breaks, then knead the dough again by sprinkling little bit of water or milk and then make equal sized balls
  8. Meanwhile, prepare the sugar syrup. Add 1.5 cups of sugar and 1.5 cups of water in a bowl and boil it for 8 -10 minutes on a medium flame. Do not stir the syrup in between. Just boil it for 10 minutes.
  9. You can add cardamom to the syrup now. I personally don't like cardamom flavor in gulab jamun so I didn't add any. Adding cardamom is purely optional.
  10. You can also add a drop of rose essence to the syrup for an added flavor. Again this step is also optional
  11. Heat oil for deep frying. Don't heat the oil too much because the jamun will get fried fast and the inner part won't get cooked properly. Just heat it enough to fry the jamuns.
  12. On a medium flame, fry the jamuns in batches and turn it often for even cooking on all sides.
  13. Fry the jamun till it become nice dark golden brown in colour.
  14. Drain the excess oil on paper towel and add it to the syrup immediately.
  15. Let the jamun get soaked in the syrup for at least 3 hours or you can even keep it overnight.
  16. Enjoy making this delicious dessert recipe

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