Gulab Jamun Recipe with Khoya Kheer

Gulab Jamun is a milk-based sweet from the Indian subcontinent. It also spelled Gulaab Jamun. It is very much popular in India, Pakistan, Nepal, Bangladesh, Myanmar, Maldives, etc. It’s called Gulab Jam in Bangladesh and Myanmar. As well as in the Maldives, it’s known as Gulaabujaanu. This Gulan Jamun recipe is really easy.

Preparation

In the Indian subcontinent, the Gulab jamun is made with milk solids like khoya kheer and cottage cheese. In a container with milk at low-flame, milk is given for a long time until the liquid is evaporated from it and solid milk is left. That is the khoya here.
The dough is made by kneading it well with cheese, a small amount of flour, baking powder, and cardamom powder. Then make small balls and fry them in oil or ghee until they are golden brown in color. Then the fried balls have to be soaked in sugar, cardamom, rose water and saffron syrup prepared earlier. This is how to make gulab jamun.

Variants

Usually, the most popular Indian sweet gulab jamun is reddish-brown. You may also notice that there is another type of sweetness known as Kala Jam or Black Jam. For the amount of sweetness in the khoya kheer, the gulab jamun is reddish-brown.
But in other cases, a lot of sugar is mixed when the dough is made, so it becomes almost black when frying. Then when it is soaked in sugar syrup, it becomes full color. We know that as Kala Jam or Black Jam.
Pantua, is almost the same as the Gulab Jamun. In fact, Pantua is the Bengali variant of the Gulab Jamun recipe. The taste and the recipe are all same, just the name is a little different.

The variety of making Gulab Jamun

Gulab Jamun is usually made with mawa, but there are also some other options. For example, milk powder, paneer, bread or sweet potato can also be made. But all I can say is that Gulab Jamun made with mawa or khoya kheer are the most delicious.
In this article today, I will show you two types of Gulab Jamun recipe. The first one is with Khoya Kheer and the second is with powdered milk.

RECIPE 1. GULAB JAMUN WITH KHOYA

Traditionally gulab jamun is always made with mawa or khoya kheer. Maybe thinking what is this mawa ta? In fact, it is a dense form of milk. Mawa is a solid substance that can be found by evaporating all its liquid ingredients to give pure milk a constant mesh in the medium heat.

You can buy mawa from any sweet shop, or you can make it at home if you want. Personally, I always make mawa at home when I have to prepare Gulab Jamun.

For this Gulab Jamun made with this mawa you will need cottage cheese. Follow the steps below to learn the rest.

RECIPE 2. GULAB JAMUN WITH MILK POWDER

Gulab Jamun made with milk powder are also very popular. This is especially preferred for those who want to make Gulab Jamun at home. Because if for some reason you do not get mawa in the market, you can easily make Gulab Jamun with the help of this powdered milk.

WHY GULAB JAMUN BREAK ON FRYING?

1. The temperature of the oil in the pan before frying should be noticeable. Because when the temperature of the oil is too high or too low, the Jamun can be broken when frying.
2. After leaving the Jamun in the oil, they will continue to still. Otherwise,  they are not fried well, which can be a major reason for braking the Gamun.
3. Even if the amount of flour used during dough is high, they are likely to break.
4. When making a round Jamun by hand, be careful so that there is no crack in the Jamun.
5. If there is too much moisture in the dough, it may break down during frying.
6. Baking powder is used when making Gulab Jamun. If the right amount of baking powder is not used or the excessive amount of baking powder is used, then it can be broken down during frying time.

HOW TO PERFECTLY FRY GULAB JAMUN?

1. After putting the oil in a pan, it should be heated to medium heat. Then lower the flame of the gas and wait for about 1 minute. After that gently put all the balls start frying. Then keep moving the balls continuously until their colors turn golden or light brown. Remember that not to deep fry.
2. Take care not to overheat the oil. Because, if the oil is too hot, the outer side of the Jamun will be fried quickly and become golden. But inside will remain raw and tough.
3. In fact, gulab jamun was fried in Ghee. That is the tradition of the Gulab Jamun recipe. But if you want you can fry it in oil.

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Here you can see step by step Gulab Jamun Recipe with picture

Making Gulab Jamun

1. First, take mawa or khoya kheer in a dish or a flat base and mash it well. Be careful not to overdo it.

2. Then add the grated cheese, all-purpose flour, baking powder, and cardamom powder and mix well. You can also use a pinch of baking soda with it.

3. You can add a little rose water and 2-3 spoon water if needed and knead the dough. Because the mixture gets dried out to mix the rest of the ingredients with the mawa. After kneading well it becomes a smooth and soft dough.

4. Then cut the little pieces from the dough and round them well to make the same sized balls with your hands. Note that the size of all the Jamun should be the same.

5. Then place them in a container or a plate.

Prepare sugar syrup for Gulab Jamun

6. In a container, first, add the right amount of water and sugar. When the sugar is completely dissolved, put on the gas.

7. Boil the syrup until it is lightly thickened. If you notice that it is getting too thick, add a small amount of water.

8. Then add 1 teaspoon of rose water and 2-3 pieces of green cardamom. You can also add a few strands of saffron.

9. In this way, boil the syrup and turn off the gas and let it cool down.

Frying the Gulab Jamun

10. In fact, you need to fry the Gulab Jamun next to you while you are making the syrup. So heat the oil in a pan on the other side.

11. When the oil is heated to medium heat, reduce the flame of the gas and put all the balls in the oil and gently stir.

12. Note that when the balls are lightly golden, keep stirring them. Then you will see that all the balls will become evenly brown.

Making Gulab Jamun

13. When you see your Jamuns are well-fried, lift them with a sieve and place them directly in the syrup.

14. Then stir the fried Jamuns with a spoon or shovel until they are well absorbed.

15. Then the whole pot of Jamuns will place on the gas and let it cook for 1 to 2 minutes.

16. These help the Jamuns to absorb the syrup and make them soften.

17. Then you can serve hot Gulab Jamun if you want. Or leave it in the pan and serve at the end of the meal.

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• Badam Lassi

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