Khoya Gulab Jamun / Gulab Jamun Recipe made with Khoya from Scratch / Diwali Sweet Recipe

Gulab Jamun is a traditional Indian dessert where small balls made from milk-solids are deep fried in ghee are drenched in rose water flavored sugar syrup . It is generally served at weddings , Birthday parties , during festivals like Diwali and many other such occasions. The word Gulab Jamun is derived from the Persian words, gol(flower) and ab(water), referring to rose water scented syrup.

Gulab Jamuns can be made with Khoya/Khava/Mava(dried evaporated milk solids) or using milk powder. Ready made Gulab Jamun mix are also easily available in the market , but no other method can match the taste of home made Gulab Jamuns prepared in a traditional way with  Khoya which are not only soft, spongy and juicy but they just melt in the mouth. There is one more method in which Cheena and Khoya are mixed together to make Gulab jamuns..will share that recipe also soon.

I have selected this traditional recipe for today's post for 2 reasons , first reason being that Diwali festival is just around the corner and the other reason is that this is my 100 th post :)

This is my Mom-in Law's recipe. Every one in my family love Khoya Gulab Jamuns. But we do not get Khoya here in Penang, so when my In laws visited our place here, i opted to make Khoya at home and results were worth the efforts !!

Ingredients:

• 1 Liter fresh milk (i have used fresh whole Cow milk)
• 2 tbsp Maida
• 1 tbsp fine Suji /Rava
• 1/4 tsp Baking powder
• 1/4 tsp crushed green Cardamom 
• 1 tbsp Rose water
• Few strands of Saffron
• 2 Cup Sugar
• Ghee for frying

Method:

1. Boil the milk in a thick bottom pan on a medium heat. Then let it simmer and keep stirring at regular intervals scrapping the milk solids from the sides of pan. If you have some other work, you may do it side ways whilst the milk is simmering. 

   2.   I had planned to make Gulab Jamun the same day i made the khoya, so fully concentrated only on this recipe. So i stood by the induction stove to make khoya , and instead of simmering the milk which would take 1 1/2 -2 hrs to make the khoya. I allowed the milk to evaporate on a medium heat instead ,which reduced my time and my Khoya was ready within 40 minutes.

  3.   Continuously keep the milk stirring with a spatula and scrapping the milk solids from sides and adding them back to the milk . After the milk has reduced to rabri like consistency , lower the flame as we can see bubbles bursting in the reduced milk after this. Keep stirring until no more bubbles are seen . Put off the flame, as after this stage no more moisture is left in the milk and the milk solids will start burning from bottom if you cook any further. 

   4. Remove the Khoya and keep in a bowl to cool down. For me, 1 liter of fresh whole cow milk gave 200 grams of Khoya. Full cream milk will yield more Khoya.

   5.   Now once the Khoya has cooled down mix it with Maida, Suji and baking powder and knead to a smooth dough. If using store bought Khoya, knead it first to make it smooth. If after adding the Maida and suji the mixture becomes very crumbly and dry add few drops of milk and knead again. To make the balls, first apply little oil to the palms and flatten the dough between the palms and then roll again to marble size round shape, this will help in making crease free Gulab Jamuns. You may give them oblong shape also or can stuff the balls with dry fruits.  

   6.  Traditionally these Gulab Jamuns are deep fried in Ghee , so have i.  You may fry them in refined oil which does not have strong flavor . The temperature of ghee for frying the Gulab Jamuns has to be very right..in fact this is the most crucial step in making perfect Gulab Jamuns. You have to be very patient while frying as the temp of Ghee has be on the lower side . For this first heat the ghee/ oil on a medium heat and then lower the flame. If you feel the oil has become very hot , drop a piece of bread in the ghee, this will drop the temperature. Remove the bread piece and then add the khoya balls in the oil. Make sure you do not crowd by adding many Gulab Jamnus at a time. Keep them moving with a slotted ladle, so that they get evenly fried and get nice golden brown color from all sides.

  7. While the Gulab Jamuns are getting fried , keep a sauce pan with 2 cups of sugar, 2 cups of water, Saffron strands and Rose water to boil on a medium heat. After it boils, simmer it . The syrup should be sticky when taken between finger tips. At last add the Crushed cardamom and put off the flame.

  8. Remove the fried Gulab jamuns from Ghee and place them on tissue paper. Add them to the warm Sugar syrup . Repeat the same procedure for rest of the Khoya balls.

  9. Cover the container of Gulab Jamuns and let them soak the syrup for at least 2 hours before serving. Garnish with Almond Slivers or rose petals and satisfy your sweet cravings !! These melt in mouth Gulab Jamuns can be had as it is or they can be served with vanilla ice cream.

  For more Diwali Recipes Check my posts on:

• Rasgulla                                        
• Anarsa
• Dates and Nuts ladoo
• Nariyal Barfi
• Suji and Coconut Ladoo
• Apple Rabadi
• Shahi Lapsi Kheer
• Dry Fruits Ladoo
• Lauki Ki Kheer
• Suji Kheer
• Gulgule
• Sev/Murukku
• Bhakarwadi
• Baked Matri