Gulab Jamun Recipe | How to make Gulab Jamun | (Gulab Jamun with Khoya / Kova)

Hi friends, Thank you all visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is gulab jamun made with khoya or kova. Soft, spongy and melt in mouth, gulab jamun, drenched in sugar syrup is an Indian traditional sweet. This is a very famous and liked by one and all. It is made with khoya, but now a days many instant mixes available in the market. With the instant mix, making it is very easy, but the taste differs from the one made with khoya. Once we taste the jamun made with khoya, we won't like to have he ready mix gulab jamuns. I made them with khoya this time. All of us in my family liked very much. This I made as my kids' Birthday special. I have learned it from my neighbouring friend Geetha, who makes them only with khoya. Some people add rose water also but I skipped this step as we did not like the flavour of it.
We can use khoya from the stores or else if we have enough time to make it we can make khoya also at home. But make sure that it should be fresh and a bit tighter and harder. Add a little all purpose flour to it and make jamuns.
You can find 3 sweets made with khoya in the website here:
Besan Khoya Laddu
Kova Kajjikayalu
Carrot Halwa

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Gulab Jamun Recipe | How to make Gulab Jamun | (Gulab Jamun with Khoya / Kova)
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 30M
Servings: 20 Pieces

Gulab Jamun - An Indian traditional sweet can served in any festival.

Ingredients:

• 250 Grms Fresh Unsweetened Khoya/Kova
• 4 Cups Sugar
• 3 Cups Water
• 1 Tsp Cardamom Powder
• 1 Tbsp Paneer
• 1 Tsp Baking Powder
• 4 Tbsp Maida/All purpose flour
• Oil for Frying
• 3 Cups Water
• 1 Tbsp Rose Water

Procedure for Jamuns:

1. Knead the khoya with the inner part of our wrist. And till the grainy texture goes off.
2. The texture of the khoya should be soft.
3. Mash it for 10 to 15 minutes and mash in portions.
4. Paneer should also be mashed to make smooth texture.
5. Add the mashed paneer to the khoya and mash it again for another 5 minutes.
6. Add maida gradually to the khoya.
7. Again knead it.
8. Add baking powder also.
9. Knead the khoya till it won't stick to our hands.
10. Allow this jamun dough to rest for 5 minutes with damp cloth.
11. After 5 minutes make small balls out of the dough.
12. Keep the damp cloth over the dough, this would kkep the dough moistured.
13. Make small lemon sized roundels with the dough.
14. We can make 20 to 25 dough balls with it.
Procedure for Sugar Syrup:
15. Add sugar and water. Mix till the sugar dissolves. Bring it to boil.
16. Boil it for 3 to 5 minutes or till the bubbles appears.
17. Make a thin syrup.
18. Add cardamom powder and add rose water if adding.
19. Keep it aside. Do not allow the syrup to cool completely.
Procedure for Jamun Frying:
20. Heat oil for frying in a kadai.
21. The oil should neither too hot nor too cool.
22. Check the heat of the oil.
23. If we drop a small dough ball, it should slowly rise to top of the oil.
24. And the bubbles around it should also appear slowly.
25. If the oil is too hot switch off the flame and allow it to cool for a couple of minutes.
26. With the help of a spoon slowly stir the oil.
27. While stirring the oil drop each dough ball into it.
28. Keep stirring the oil, so that the dough ball would not stick to the bottom of the kadai.
29. And also it would cook uniformly.
30. Add as many as jamuns dip into the oil.
31. Fry them on an exteme low flame only.
32. Do not burn or over cook them.
33. Fry the dough ball till it turns into golden brown color.
34. Slwoly remove them from the hot oil and immediately drop them in the lukewarm sugar syrup.
35. Repeat the same with the rest of the jamuns.
36. Enjoy!!! hot or cool gulab jamun recipe anytime.