Gulab Jamun Recipe with Khoya- Indian Sweet

Gulab Jamun

Gulab jamun needs no introduction. It is India's most famous dessert and is equally popular in different regions of South Asia. And did I say it is addictive! well, you already know that- just look at those plump yummy dumplings soaked in sugar syrup- a die for! It creates magic with your senses with all Indian flavors- khoya or milk solids, rose essence, saffron, and cardamom. These fried dumplings are made with solid milk and flour and then dropped in sugar syrup. The syrup is flavored with rose water and hence the name Gulab (rose flower). It gets fluffy, juicy and has a melts in your mouth texture. This is a classic, luscious and decadent dessert you will never get tired of eating.

There is never a festive occasion or a celebration without a bowl of this deep-fried goodness served with sugar syrup. Gulab jamun is a traditional dessert and its origin is traced from the Mughalai cuisine. There are folklores from medieval India about how gulab jamun was accidentally prepared by the chef of Mughal king Shahjahan and it soon became a royal dessert. Today it is found in every sweet shop across India and is served on all special occasions.

These rose flavored,sugar-soaked dumplings are my most favorite dessert. Whenever my parents planned to dine out I was quick to suggest hotels which served the best gulab jamuns.. all I would wish for was the end of the meal and the dessert platter to appear... with my favorite gulab jamun :). This is an impressive dessert perfect for entertaining. The recipe I am sharing today is an easy no-fuss recipe. Give this recipe a try, let me know how it turned out for you :)

Traditionally gulab jamun is made with khoya ( smooth/Chikna khoya). Making khoya with fresh milk is a tedious process and it takes hours to reduce the milk. But for a home cook store brought mawa is a lifesaver especially if you have guests. You can find mawa at Indian grocery stores in the freezer section. Alternatively, you can also use mawa milk powder. In this recipe, I am using mawa powder a super fine variety of milk powder(full-fat milk powder) available in the Indian grocery store which is a wonderful substitute if khoya is not available. Serve it in warm sugar syrup or with a dollop of ice cream, enjoy!

Cooking time- 30 minutes
Recipe type- Dessert/ sweet
Cuisine- Indian

Ingredients
For the dough
Khoya/Mawa powder- 1 1/2 cup
Baking soda- 1/4 tsp
Plain flour- 3 tbs
Sooji rava- 1 tsp (optional)
Unsalted butter- 2 tbs
Milk- 4 tbs ( add little by little)

For the syrup
Sugar-2 cup
Water- 1 1/2
a few saffron strands
Black cardamon crushed 3
lemon juice- a few drops
Rose water- 1 1/2 tsp

Oil for frying- 2 cup

To make Gulab jamuns

To make the dough mix mawa powder,sooji, plain flour, and baking soda.
To this add butter and mix and rub to form a crumbly dough. Slowly add milk a tbs at a time and make it into a smooth soft dough which does not crumble off. If it crumbles add a little more of milk and knead the dough once again. It will be a slightly sticky dough. Cover and let it rest for fifteen minutes.

Meanwhile, make sugar syrup. Bring water and sugar to a boil and add cardamom powder and a few strands of saffron. Simmer this for about 7-8 minutes till it reduces and attains a syrup consistency, Add lemon juice and rose water and keep this syrup warm so that we can add the fried gulab jamuns directly to it.

Heat 2 cups of oil in a deep pan. Keep in low medium temperature.

Grease your hands with a little ghee or butter. Take small portions of the dough and roll into small gooseberry size balls. It will puff up into golf-sized balls when you fry in oil. Roll with palms by using gentle pressure until it becomes smooth balls without cracks.

Drop these balls in batches into the low medium hot oil. The ball will first remain in the bottom of the pan with small bubbles coming up from its sides and then will rise and float in the oil and start turning around by itself. At this stage use a spoon and gently help to turn round and round till all sides brown up evenly. Fry each batch in low medium flame (if the heat is high the outside will get browned up but the inside will remain uncooked) for about 5-6 minutes. Drain and drop into the warm sugar syrup. Allow this to rest for about 30 and then serve.