Gulab Jamun/ Gulab Jamun Made With Instant Khoya/ Indian Doughnuts Dunked In Sugar Syrup/ Gulaab Jamun/ Gulab Jam/ Lal Mohan


My previous recipe was on instant mawa/khoya, so in my next move,  I had to try out this classic Indian dessert! Gulab meaning rose and jamun meaning berry makes for Gulab jamun as a berry sized fried ball dunken in syrup. Many add rose flavor to it, but today I did'nt. Gulab jamun can be served with vanilla ice cream or just on its own. 



                                                             
                                               To make this recipe, you'll need : 



Khoya/ Mawa
100 grams
All purpose flour/ Maida
70 grams
Baking  Powder
1/4th teaspoon
Baking  soda / Soda bicarbonate
2 pinches
Green cardamom powder/ Elaichi  powder
1/4th teaspoon
Sugar
400 grams
Water
3 cups
Milk
1 Tablespoon
Lemon  juice
 1/4th teaspoon
Oil / Ghee
As  required to deep fry  the  jamuns
Pistachios
As  required  for  garnish


                                                   Method : 



1. Begin by preparing the sugar syrup. Combine the sugar and water and wait until the sugar gets dissolved. Now add 1 tablespoon of milk into the sugar syrup. When it comes to a boil, fish out the scum/dirt for a clean and clear syrup. Cook the syrup for further 6 to 7 minutes or  until its slightly thick and add lemon juice. Once done, switch off the flame and add the green cardamom powder and set it aside. 

2. Next for the jamuns,  add khoya, maida, baking powder and soda. Mix everything well, add 2 to 3 tablespoons of water and knead into a soft dough. 
3. Once the dough is done, make smooth surfaced equal sized balls out of it by applying ghee or oil to your palms. If you're balls are not smooth they will crack during the frying process. If you're unable to form smooth and crack less balls, then add little water and knead again and make smooth dough balls. 

4. Now fry the jamuns in moderate hot oil/ ghee . When you add a dough ball, it should'nt start changing it's color to brown or rise to the top immediately. If this is happening that means your oil or ghee is too hot and the jamuns will  remain raw in the center which results in hard jamuns.  You're jamuns should take 6 to 7 minutes to achieve their color. The key here is to understand the right temperature.  

5. Once they are fried, rest them for a minute and transfer them into the warm syrup. 

6. Leave them to soak for 2 hours and enjoy. 


                                                    Pictorial : 

1. Begin by preparing the sugar syrup. Combine the sugar and water and wait until the sugar gets dissolved. Now add 1 tablespoon of milk into the sugar syrup. When it comes to a boil, fish out the scum/dirt for a clean and clear syrup. Cook the syrup for further 6 to 7 minutes until its slightly thick and add lemon juice. Once done, switch off the flame and add the cardamom powder and set aside. 











2. Next for the jamuns,  add khoya, maida, baking powder and soda. Mix everything well, add 2 to 3 tablespoons of water and knead into a soft dough. 








      3. Once the dough is done, make smooth surfaced equal sized balls out of it by applying ghee or oil to your palms. If you're balls are not smooth they will crack during the frying process. If you're unable to form smooth and crack less balls, then add little water and knead again and make smooth dough balls.  


4. Now fry the jamuns in moderate hot oil/ ghee . When you add a dough ball, it should'nt start changing it's color to brown or rise to the top immediately. If this is happening that means your oil or ghee is too hot and the jamuns will  remain raw in the center which results in hard jamuns.  You're jamuns should take 6 to 7 minutes to achieve their color. The key here is to understand the right temperature. 






5. Rest them for a minute and transfer them into the warm syrup. 

6. Leave them to soak for 2 hours and enjoy. 




                                                    Notes : 

1. If you're khoya is not fresh, then you might need to knead it separetely and add the next following ingredients.
2. You could add baking powder, soda and little maida ( from the recipe measures) to  water, make a slurry  and mix into the khoya maida mixture for easy and even distribution. 

3. By any chance, if your jamuns are hard from inside, microwave them for a minute in a microwave safe glass bowl. 

4. You could scale down the sugar and water to half of its quantity. I wanted my jamuns to get immersed completely.. Hence those measures. 

                                                         Enjoy !







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