Khoya Gulab Jamun Recipe

One of the best Indian sweets without a doubt is gulab jamun. India is a land of festivals and colorful culture. Khoya gulab jamun is mostly made on all auspicious occasions. The soft spongy texture and simplicity of the recipe ensures it has a top spot of your favorite sweets list. However, for diabetics and calorie conscious folks, it is better to replace the sugar with healthier options.

This Khoya Gulab Jamun Recipe stores well. You can store it in a food storage containers and eat later, and it will still taste as delicious as freshly prepared.

Health Benefits

1. Khoya has the same benefit as that of milk. Just like any other dairy product, khoya is very good for strengthening the bones and teeth as it is rich in calcium.
2. Presence of riboflavin makes khoya a vital source of vitamin B. Hence, it is good for a healthy immune system, maintaining energy, and healthy hair and skin.
3. It also has a good source of vitamin D and vitamin K that prevent the blood clot. Milk products are helpful for type 2 diabetes, high blood pressure, and can also prevent a heart attack.

Ingredients

1 1/2 khoya from 1 ltr milk

1/2 cup all-purpose flour

2 big pinches baking powder

a small pinch salt

4 tbsp water/milk

3 cups sugar

2 cups water

a pinch of camphor

few strands saffron

1/2 teaspoon cardamom powder

oil and ghee for deep frying

How To Make Khoya Gulab Jamun Recipe

How to prepare Khoya

• In a wide nonstick pan, bring milk to a boil and lower the flame.
• Keep stirring and scraping the sides for 45 – 50 minutes. Depending on the type of milk, the Khoya’s color and texture changes accordingly.
• Use milk with the highest fat quantity available.

How to prepare sugar

• Add 3 cups of sugar to 1 and a half cups of water and mix well.
• Let the sugar dissolve and thicken on a medium flame.
• Once you get the desired consistency, addcamphor,saffron and cardamom powder.
• Remove from the flame and let the syrup cool a bit.

How to prepareGulab jamuns

• Add the khoya, all-purpose flour, baking powder and salt in a bowl.
• Dissolve the khoya completely so that it blends with all-purpose flour. Avoid pouring water at once. Pour it in a small amount and make a smooth dough.Don't add too much water. The dough should be very soft and yet consistent.
• Prepare small balls.
• Heat oil and ghee for deep frying.
• Fry the balls in the hot oil and deep fry till it is brown.
• Remove the fried balls and drop in the sugar syrup immediately.
• Garnish with shredded pistachios-almonds.

TIP:Roll the balls firmly applying pressure and make the balls as smooth as possible to avoid any cracks. The sugar syrup must be warmwhile soaking the balls. Using hot syrups will break the fried jamuns.

Trivia

• One theory claims that Gulab jamun was accidentally prepared by the Mughal emperor Shah Jahan's personal chef.
• Apart from India, Gulab jamun is popular in Nepal, Pakisthan, Bangladesh.