Gulab Jamun Recipe with Khoya
Today i will share my easiest and yummiest Gulab Jamun Recipe with Khoya. Gulab Jamun is a classic Pakistani and Indian sweet made from khoya (milk solids), deep-fried, and soaked in a sugar syrup. This recipe uses khoya for an authentic and rich flavor.
In a large pan, combine sugar, water, and cardamom pods.
Bring to a boil and simmer until the syrup is slightly thickened (about 10 minutes).
Add saffron and rose water, if using. Keep the syrup warm.
First, take a pan to add ghee. Once the ghee completely melts add milk and stir it continuously for 2 to 3 minutes over medium flame.
After that gradually add milk powder and stir it continuously until it separates from the pan and become a dough.
Khoya is ready. You can save it for up to 1 week into the refrigerator.
In a mixing bowl, crumble the khoya.
Add all-purpose flour and baking soda to the khoya and mix well.
If the mixture is dry, add milk, one tablespoon at a time, and knead gently into a soft dough. Be careful not to over-knead.
Divide the dough into small, lemon-sized balls. Ensure there are no cracks.
Heat ghee or oil in a deep frying pan on medium heat.
Fry the balls gently, a few at a time, until they are golden brown and evenly cooked. This should be done slowly to ensure they are cooked thoroughly.
Immediately transfer the fried gulab jamuns into the warm sugar syrup.
Let them soak for at least 1-2 hours before serving.
1. If using store-bought khoya, ensure it's at room temperature before use.
2. For a lighter version, you can mix khoya with paneer (cottage cheese) in a 1:1 ratio.
The dough should be soft but not sticky. If it's too stiff, the gulab jamuns will be hard.
Maintain a low to medium heat while frying. High heat will cook them quickly on the outside but leave them uncooked inside.
The syrup should be slightly thick but not too sticky. Overly thick syrup won’t soak into the jamuns properly.
Allow the gulab jamuns to soak in the syrup for enough time. This helps them absorb the syrup and become soft.
For a different flavor, you can use jaggery instead of sugar in the syrup.
You can add flavors like saffron, rose water, or even a little bit of rum or brandy to the syrup for a unique twist.
Gulab jamuns can be served warm or at room temperature. They pair beautifully with vanilla ice cream or a sprinkle of nuts.
Enjoy your homemade gulab jamuns, a delightful treat for any occasion!
You can try our Shahi Kulfa Recipe or checkout our other Sweets Recipes
Ingredients
Directions
Gulab Jamun Recipe with Khoya
Today i will share my easiest and yummiest Gulab Jamun Recipe with Khoya. Gulab Jamun is a classic Pakistani and Indian sweet made from khoya (milk solids), deep-fried, and soaked in a sugar syrup. This recipe uses khoya for an authentic and rich flavor.
In a large pan, combine sugar, water, and cardamom pods.
Bring to a boil and simmer until the syrup is slightly thickened (about 10 minutes).
Add saffron and rose water, if using. Keep the syrup warm.
First, take a pan to add ghee. Once the ghee completely melts add milk and stir it continuously for 2 to 3 minutes over medium flame.
After that gradually add milk powder and stir it continuously until it separates from the pan and become a dough.
Khoya is ready. You can save it for up to 1 week into the refrigerator.
In a mixing bowl, crumble the khoya.
Add all-purpose flour and baking soda to the khoya and mix well.
If the mixture is dry, add milk, one tablespoon at a time, and knead gently into a soft dough. Be careful not to over-knead.
Divide the dough into small, lemon-sized balls. Ensure there are no cracks.
Heat ghee or oil in a deep frying pan on medium heat.
Fry the balls gently, a few at a time, until they are golden brown and evenly cooked. This should be done slowly to ensure they are cooked thoroughly.
Immediately transfer the fried gulab jamuns into the warm sugar syrup.
Let them soak for at least 1-2 hours before serving.
1. If using store-bought khoya, ensure it's at room temperature before use.
2. For a lighter version, you can mix khoya with paneer (cottage cheese) in a 1:1 ratio.
The dough should be soft but not sticky. If it's too stiff, the gulab jamuns will be hard.
Maintain a low to medium heat while frying. High heat will cook them quickly on the outside but leave them uncooked inside.
The syrup should be slightly thick but not too sticky. Overly thick syrup won’t soak into the jamuns properly.
Allow the gulab jamuns to soak in the syrup for enough time. This helps them absorb the syrup and become soft.
For a different flavor, you can use jaggery instead of sugar in the syrup.
You can add flavors like saffron, rose water, or even a little bit of rum or brandy to the syrup for a unique twist.
Gulab jamuns can be served warm or at room temperature. They pair beautifully with vanilla ice cream or a sprinkle of nuts.
Enjoy your homemade gulab jamuns, a delightful treat for any occasion!
You can try our Shahi Kulfa Recipe or checkout our other Sweets Recipes