Khoya jamun / Khoya gulab jamun

Written by: 7aum Suvai
Happy New Year 2016 to all my viewers and blogger friends. Khoya gulab jamun - soft, spongy and rose flavored jamun that is prepared with khoya (dried evaporated milk) and drenched in simple sugar syrup. Check for other jamun recipes here.
Khoya jamun
Ingredients:
Yields 25 to 30 balls
      • 1 cup – Khoya (unsweetened) / Mawa
      • 1/3 cup to 1/4 cup – Maida
      • 1/8 tsp – Baking soda
      • Ghee as needed
      • Milk as needed
      • Oil for deep frying
      • Chopped nuts for garnishing
For sugar syrup:
      • 1 1/2 cup – Sugar
      • 1 1/2 cup – Water
      • 1/4 tsp – Rose essence
      • 1 no – Cardamom
      • 1 pinch – Saffron
Khoya jamun  
Preparation method:
  1. Take a mixing bowl, add khoya (bring khoya to room temperature if its frozen) and mash it well. You can also grate and then mash the khoya.There should be no lumps.
  2. Add maida and baking soda to the mashed khoya. Add milk and mix well to form a soft dough. if you are not able to form balls or if the mixture appears dry, then add a few teaspoons of milk. cover the dough and keep it aside for 10 mins.
  3. Apply ghee on both the palms, then shape the dough into balls (gooseberry sized) as shown in the picture.
  4. Heat oil in a pan, fry balls over low flame until they are golden brown in color. Do not over cook. Remove from fire and place it to a paper towel to absorb excess oil.
  5. Meanwhile, make a simple syrup by adding water, sugar and cardamom. Let the sugar melt completely. Then add the rose essence and saffron, simmer for 5 more minutes or until it is sticky. Switch off the stove.
  6. Add the fried balls to the lukewarm sugar syrup. Make sure they are completely immersed in the syrup. Let it sit for at least 2 hours before serving. Garnish with chopped pistachio while serving.
Khoya jamun
Khoya jamun
Khoya jamun
Notes:
  • I used store bought khoya (Nanak brand). I just mashed it and formed dough. If it is hard, then just microwave it for few seconds and mash it.
  • Do not add too much milk for knead. Just use enough to form soft dough.
  • While frying balls, keep flame in low always, If not then the inner portion of the balls may not be cooked properly.
  • Do not boil the sugar syrup too much, otherwise the sugar syrup tends to crystallize. Once the sugar dissolves in water, allow them to cook until it is slightly sticky.
  • Do not add fried balls immediately in hot sugar syrup. Allow them to rest for at least five minutes before place them in the sugar syrup.
  • You can also replace milk with water to knead the dough.
Khoya jamun

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