Gulab Jamun (Traditional Version)

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Gulab Jamun (Traditional Khoya Version) 

Hello everyone..How are you all? Today I am going to share a dessert or mithai recipe.....
In India,we have desserts in form of Mithai like Rasgulla, Jalebi, Malpua etc. During lockdown,I tried my hands at Gulab Jamun by two methods..one Instant Recipe by using Bread and another traditional method by using Khoya. Nothing can beat the taste of traditional style khoya Gulab Jamun. 
 It's really very interesting and tasty recipe. 
It's basically sweet balls which are fried and dunked in sugar syrup. You can have it in dry form or with sugar syrup. It tastes heavenly. 
I hope you will try this out and let me know how it came out. Now you can enjoy my all video recipes in HINDI at one place, just click the video recipe page given at the top of the menu. 

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Here goes the recipe:

Ingredients:
  • 250 gms Khoya
  • 1-2 tbspn All Purpose Flour/Maida (quantity depends upon Khoya quality) 
  • Oil or Ghee for frying
      For Sugar Syrup:
  • 500gms Sugar
  • 250ml Water
  • 1 tspn Rose Water
  • 1 tspn Cardamom Powder /Elaichi
  • Few Saffron Strands/Kesar
  • 1/2 tspn Lemon Juice

Method:

1. First prepare sugar syrup by boiling water and sugar. 
2. Boil for 5-8 minutes till it attains 1 string consistency and switch off the flame. 
3. Now add lemon juice as it prevents crystallization of sugar syrup. 
4. After that, add other ingredients and cover it till you prepare jamun. 
5. To prepare jamun, knead the khoya well until smooth. 
6. Now add Maida and mix it well to form smooth dough. 
7. A very important step is to prepare a smooth ball with soft hands and fry it. If it disintegrates, then add more Maida otherwise make balls from remaining dough. 
8. After preparing balls, fry it on medium low flame till it turns golden brown. 
9. Then put the fried balls in warm sugar syrup and let it soak for an hour. 
10. Your Sweet and soft Gulab Jamun is ready to serve and enjoy. 

Notes:

1. The main ingredient is Khoya. It should be purchased from trusted dealer. Although it can be prepared at home but it's very tiring and time taking process. 
2. Balls should be smooth and made by using soft hands only. 
3. Flame should be medium low while frying otherwise it can become hard on low flame or raw from inside on high flame. 
4. Sugar and water ratio should be 2:1 for preparing syrup. 
5. Fried balls should be dunked in warm syrup not hot syrup, so its better to prepare the syrup first. 


Checkout my first video recipe . Link https://www.youtube.com/watch?v=0D-6bm-OIrU

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Keep cooking and keep sharing.

    Checkout my first video recipe . Link https://www.youtube.com/watch?v=0D-6bm-OIrU








I am a homemaker, a cook, Certified Accounting Technician by profession and now a working mother of lil munchkin....We women are born managers...We manage home, baby, office etc. every responsibility very well... I am born and brought up in Mahadev ki Nagari ..Kashi..i.e Varanasi,,,Here you will find variety of foods like Vns special kachori sabji, thandai,kachori ghughani, paan, etc..(list is long) I grew up influenced by Maa and Naniji and now hubby also after marraige, many of my recipes reflect the simple, classic style of both women and hubby with a little bit of my own carefree attitude thrown in. I love sharing my recipes and ideas with you and hopefully the result is that you.. …eat and of course, enjoy!

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