About The Recipe:

Khoya Gulab Jamun | Palkova Gulab Jamun | Deepavali Special Dessert - Gulab jamun's are most of the peoples favorite dessert including me. Deepavali will never full fill without gulab jamun's. Already I posted milk powder gulab jamun. Similarly this one is also very easy to make within 45minutes. Just make jamun dough, rest 10 minutes, make balls, deep fry it, soak in syrup and enjoy 😃 that's all. I tried with homemade khoya before, that's not worked out for me, so I recommend to try with store khoya. Advance Deepavali wishes to all of them 😄. Follow the recipe as below with the step by step instructions and images... Don't forget to share with me!

Recipe : Khoya Gulab Jamun | Palkova Gulab Jamun | Deepavali Special Dessert Prep Time: 15 minutes + 20 minutes (soaking) Cook time: 15 minutes Recipe Cuisine: Indian Recipe Category: Gulab Jamun, Dessert Yield : 25 to 30 nos

Ingredients :

Ghee - 1 tsp

Cooking Soda - 1\4 tsp

Unsweetened Khoya | Palkova - 3\4 cup (room temperature, grated)

Maida - 1\2 cup

Sugar - 2 cups

Water - 1 and 1\2 cup

Crushed Cardamom Seeds -1\4 tsp

Lemon Juice - 1\4 no

Oil - deep fry.

Method :

To make the gulab jamun dough, mix the ghee and cooking soda in a bowl. Add the khoya and maida, mix well and make soft dough. If required add extra 1 tsp of ghee. Rest the dough for ten minutes.

Make small balls out of the dough, approximately one and half inch ball size and keep aside.

To make the sugar syrup, heat the water and sugar, bring to boil and cook until the sugar dissolves completely (no syrup consistency). Add the cardamom and mix well. Turn off the flame and add the lemon juice. Mix and keep aside.

Heat enough oil to deep fry the jamuns, turn the flame into medium flame. Deep fry the prepared jamun balls in two to three batches, stir in frequently and cook until golden brown colour. Remove from the oil and immediately drop them in to the sugar syrup, allow to soak for at least twenty minutes to absorb the syrup. Serve with the syrup.

My Notes: Use grated khoya or smash it well and then use. Don't add water into the dough. Fry the jamun's over medium flame only, if simmer means , it will absorb the oil and if high flame means, it will not cook evenly inside. Sugar syrup consistency is also not required. Importantly turn off the flame and then add lemon juice. Allow to soak the jamuns minimum 20mintues to absorb the syrup.

Step By Step Images:

To make the gulab jamun dough, mix the ghee and cooking soda in a mixing bowl.

Add the khoya and maida, mix well and knead into soft dough. If required add extra 1 tsp of ghee. Don't add water. Rest the dough for ten minutes.

Make small balls, approximately one and half inch ball size and keep aside. To make the sugar syrup, heat the water and sugar in a pan.

Bring to boil and cook until the sugar dissolves completely. Sugar syrup consistency is not required. Add the cardamom and mix well. Turn off the flame and then add the lemon juice. Mix well and keep aside the syrup.

Heat enough oil to deep fry the jamuns in a kadhai and turn the flame into medium flame. Deep fry the prepared jamun balls in two to three batches, stir in frequently and cook until the jamun turns golden brown colour.

Once fried, immediately drop them in to the sugar syrup, allow to soak for at least twenty minutes to absorb the syrup well. Ready to serve.

Serving Suggestion: Serve gulab jamun with the crispy butter murukku. Page: Collection Of Sweet Recipes. If you like this recipe: You will like this milk powder gulab jamun recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook

By Kalais