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5 January, 2015

GulabJamun (with Khoya/Mawa)

Posted in : Sugary Ride on by : Isha K Tags: , , , ,

Happy New Year everyone..!!! Another year heading up with a new calendar hanging on the wall waiting to be changed every month, untouched revolutions, challenges, twist and turns, plans forcing themselves to be executed, dreams, thoughts, and promises to oneself. I don’t know how it will take charge on me this time :), but I wish this new year bring lots of sweetness in everybody’s life and with this wish let’s start this 2015 journey with homemade yummy and delicious gulabjamuns. This word is itself very tempting and takes you to some diferrent sweet world, you can’t just have one.

GUlabjamun_1

All credit for this recipe goes to my best friend’s mum, she is the cutest lady I’ve ever met with great cooking skills and being Jain she is master of all Indian traditional home-made snacks. I want to learn each of them from her. I’ve tried many recipes of gulabjamuns but this recipe resulted in soft gulabjamuns which just melt in your mouth. You just have to maintain the temperature and quantity of ingredients and yes, as these gulabjamuns are made from Khoya (whole dried milk or milk solids) everything depends on it so be sure about the quality of Mawa or Khoya you buy because nowadays we hear a lot about the adulteration done in diary products and in sweets too so it is better to make fresh sweets at home. Always ask for fresh Khoya, it should be milky in taste and should not stick to your gums like the things made from margarine or dalda sticks, the texture should be soft, a little danedaar or grainier, plus it should not be smelly. Never store your Khoya in freezer.

This recipe contains Khoya which is the main ingredient, wheat flour (Aata) and Milk Powder. I found that Gulabjamuns made with common wheat flour taste much better than those made from All purpose flour or Maida.

Makes: 30-35 Gulabjamuns

Ingredients:

For Gulabjamuns:

Khoya/Mawa/Milk solids – 250 grams

Wheat Flour (Aata)– 3 tablespoons

Milk Powder – 2 Tbspns

Milk – 1/4th cup or more to knead

Ghee or clarified Butter/Oil – for frying

For Sugar Syrup/Chashni:

Sugar: 2 Cups

Water: 1 Cup

Cardmom or rose water/ rose petals – optional

The Tasty Ride:

gulabjamun_pictorial1

1. Take your kneading bowl, crumble the khoya, add flour and milk powder, mix them properly, add milk gradually and knead the mixture to make a soft dough. You don’t have to knead it much, just mix it properly to make a dough. Cover it for 15 minutes till then prepare your sugar syrup and heat ghee for frying.

2. Now for Sugar Syrup, Take a bowl, add sugar and water, keep it on the flame and stir it till the sugar dissolves, then on medium flame, let it boil for 10-15 mins or till you get the half-string consistency which is achieved soon. To check the consistency, take a drop between your thumb and forefinger, it will make a string and then will cut off immediately. When this stage is achieved, it means your syrup is ready to soak the dumplings. Some people add cardamom or rose water for the flavor and aroma so if you like you can add it. I added a pinch of cardamom powder and fresh rose petals in the syrup.

3. Take a heavy bottom pan/kadhai, put ghee for frying and keep it on low flame. Always fry your gulabjamuns on low flame, if you will fry them on high flame, then they will not cook from inside, so remember to cook them slowly slowly and have patience for good results.

4. Now to check the binding of your dough, make 1 or 2 small balls, check the temperature of ghee first, it should not be hot as I mentioned in 2nd point. Leave them in ghee, if they spread, then add a little more flour to the dough.

5. Make balls according to the size you want and then fry them on a low flame till the outer cover becomes orangish. Some people like orangish color, some like black Gulab jamuns which is due to the caramelization when they are soaked in sugar syrup. Frying in low flame will avoid the burning of outer part and will get cooked evenly from inside.

6. Transfer the balls in sugar syrup. The sugar syrup should be warm. Your Gulabjamuns are ready. Gulp them and I am sure your family will love you for this divine thing. Just enjoy the heavenly flavors in your mouth with vanilla ice cream in this freezing cold (my favorite) and yes Happy New Year..!!!  🙂

Gulabjamun_2

Tips to Remember:

1. Always buy fresh mawa which is a secret for great and perfect gulabjamuns

2. Always fry the gulabjamuns on low flame to cook them evenly.

3. Do not share your piece with anyone. 😉

Factual Ride-

Gulabjamun is a popular dessert in South Asian countries prepared in different forms. It became popular during medieval period or Mughal era. It is widely known as Lal-Mohan served with yogurt. The word Gulab Jamun is derived from Persian language in which Gulab means rosewater and Jamun is a purple color fruit.

Khoya or Mawa is a diary product which is basically made from drying up the whole milk and widely used in Indian sweets such as peda, gulabjamuns, halwa, gujiya, etc. and also in some gravies to give them a richer and royal taste mostly in red gravies. There are also different types of khoya which is differentiated on the basis of the moisture content left.

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