GULAB JAMUN (USING HOMEMADE KHOVA,KHOYA,MAWA)

GULAB JAMUN

Ingredients:
Khova-200 Gms.(Homemade)
Recipe for khova @
https://fhamisfeast.blogspot.com/2020/09/homemade-khovakhoyamawa.html?m=1
Maida/All purpose flour-50 Gms.
Sooji/Rava-1 tbsp.(optional)
Milk-1 tbsp(approx.)
Baking soda-1/4 tsp.
Oil/Ghee- For deep frying.

Sugar syrup:

Sugar-2 cups
Water-2  1/2 cups
Cardamom powder-1 tsp.
Lemon juice-4-5 drops.



Method:
1.Take khova in a bowl and mix nicely without any crumbs or lumps.
2.Mix maida,rava and baking soda and add little by little and crumble it with the tip of your fingers or using  a fork.

3.Once all the maida is added,pour milk in drops and gently mix it to form a soft dough.(Do not knead it too hard,or else the gluten would release from the dough and the jamun will not be soft)

4.Spread a tsp. of ghee or oil to cover all over the dough and close it with the lid and  let it rest for 10-15mins.



           

SUGAR SYRUP:
5.In a wide vessel,add water,sugar and lemon juice and let it boil.
6.Let it boil till it reaches a sticky consistency (no need to reach single thread consistency)
7.Add Cardamom powder/Rose water to flavor the syrup.
8.Off the stove.

           

MAKING BALLS:

9.After resting for 15 minutes,gently knead the dough for a minute.(The dough has to be slightly sticky)
10.Apply oil to your palm and take a small portion of the dough and roll using both hands gently without much pressure.
11.Make sure the balls are rolled without any cracks.
(If u get too much cracks and dough crumbles, then you have to add little milk)
(If the dough is too sticky,add little maida and mix)

12.Once all the balls are rolled, cover with  a towel or plate to prevent drying.

13.Heat oil in a frying pan and start adding the balls once by once.(keep oil always in low to medium)
14.The balls when dropped in,should immerse in oil and then rise up slowly.(it is the perfect temperature of the oil to cook the jamuns evenly in and out without burning or undercooked)
15.Do not over-crowd the oil,as it may split open the jamuns.



 

16.When the balls are frying,keep stirring with the ladle for even colour and cooking.
17.When a jamuns reach a perfect golden brown,strain the oil and remove and place it in a paper towel.



 

18.Once all the jamuns are fried and strained ,add it in the sugar syrup.(Let the syrup be warm)

            

19.Let the jamun soak in the syrup for 4 hours.
20.Soft and juicy jamuns are ready to be served.



21.Drizzle some syrup over the jamuns for a lip smacking feel😋😋😋