KHOYA GULAB JAMUN | THE BEST INDIAN DESSERT
Gulab Jamun is to Indian Desserts is as to Narendra Modi is to Indian Politics, a representative that needs to be sent to countries across the globe to extend a friendly hand 😀 Well, I’m almost serious when I say this because there isn’t a soul that shall not fall in love with the gulab jamun and its maker, such is the delicious smoothness of this little juicy golden globe! So, why not use it as a peacemaker for global relations eh?
Alright, Alright! I hereby wake up from my food coma (gulab jamun coma, rather) and step back into reality. But, in my defense, there is nothing wrong in letting your imaginations run wild, leads to creative ideas, doesn’t it?
So, khoya jamun / kova jamun has been a part of the Indian dessert scenario since time immemorial. Mostly made as a sweet dish for Indian festivals, the jamun has undergone some major transitions in its lifetime. From khoya jamun to jamun made from maida (all purpose flour) to dry jamun to jamun cheesecake, numerous spinoffs of gulab jamun have emerged. Unlike the spinoffs to TV drama, I assure you that all forms of gulab jamun are delectable!
This recipe however, stays true the origins and maintains the aunthentic richness of the dessert by using khoya or milk solids as the primary ingredient. Using khoya for making jamun vs all purpose flour (maida) yields a lighter and spongier version of this popular Indian dessert.
Some tips to remember before you make the best khoya gulab jamuns:
- If the oil is too hot, the jamuns will get cooked from the outsides but the inside remains raw leaving a hard centre after soaking in syrup
- If the dough is too soft, the jamuns could either open up n the oil and become too soft once soaked in the syrup and disintegrate
- If the temperature of the oil is too low, the jamuns might absorb a lot of oil
Here is the recipe for:
Khoya Gulab Jamun
KHOYA GULAB JAMUN | THE BEST INDIAN DESSERT
For the Jamun
- 1 cup unsweetened Khoya (also known as Kova or Mawa)
- 3 tbspMaida/ All purpose flour
- 1/8 tsp baking soda
- 1 tbsp milk
- About 1/8 cup of water (or lesser as required)
- Oil for deep frying (or ghee)
For the Sugar Syrup
- 2-3 green cardamom, peeled and seeds powdered
- 1 & 1/2 cups Sugar
- 1 & 1/2 cups Water
- Few strands of Saffron
- Crumble the khoya (which must be at room temperature) it with your hands or grate it using a box grater.
- Take 1 cup of the khoya in a mixing bowl, and add the rest of the ingredients listed under jamun, except for the oil.
- Take khoya, maida and baking soda soda in a mixing bowl. Mix well.
- Add small amounts of water (1-2 tbsp at a time) and start making a dough out of the inridients. Make smooth dough without any cracks. Kneading required, just gather with your hands so that it forms smooth dough without lumps.
- Cover and let it rest for about 5-10 mins.
- Divide the dough into small ping-pong ball sized portions. Use your palms to apply light pressure and shape them into balls. I was able to make about 16. You can make them bigger or smaller in size.
- Make sure the jamun balls are smooth and crack-free else they tend to soak up oil through the cracks during the process of deep frying.
- Take oil for deep frying in a pan and start heating it up.
- Meanwhile prepare the sugar syrup. Add all the ingredients in a wide pan and heat it up on medium high heat for about 8-10 minutes the sugar dissolves and the syrup turns a light golden.
- Turn the heat to low and maintain the syrup and a moderately hot temperature. Turn off the heat when you are ready to add the jamun into it.
- Check if the oil is hot enough by adding a tiny dough ball into it. The tiny jamun should rise up in and float in the oil in less than 5 seconds.
- Add about 5-6 dough balls into the oil and fry them. Stay put and maintain your eye on the jamuns by lightly rolling them around in the oil.
- Let them fry to deep golden colour before you take them out of the oil onto a paper towel.
- Don’t let them sit around for too long on the paper towel. Transfer them immediately into the syrup.
- Continue this process until all the dough balls are fried and dunked into the syrup.
- Let them soak for about an hour before you dig in with a scoop of vanilla ice cream on the side.. YUMYUM YUM!
If the oil is too hot, the jamuns will get cooked from the outsides but the inside remains raw leaving a hard centre after soaking in syrup.
If the dough is too soft, the jamuns could either open up n the oil and become too soft once soaked in the syrup and disintegrate.
If the temperature of the oil is too low, the jamuns might absorb a lot of oil.