Recipe of Speedy Khoya Gulab Jamun recipe

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, khoya gulab jamun recipe. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Khoya Gulab Jamun recipe is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Khoya Gulab Jamun recipe is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook khoya gulab jamun recipe using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Khoya Gulab Jamun recipe:

1. Make ready 100 gms Khoya finely grated or crumbled,
2. Take 50 gms All-purpose flour (maida)
3. Make ready 1/2 tsp Baking powder
4. Make ready 1/4 tsp Cardamom powder (Elaichi)
5. Get 3 tsp water for mixing maida and khoya
6. Get as required Ghee or Oil for frying
7. Get For Sugar syrup–
8. Get 2 cups Granulated Sugar white refined
9. Take 3 pods Green Cardamom (Elaichi)
10. Get 3 cups Water
11. Take 1 tsp kewda Water

Instructions to make Khoya Gulab Jamun recipe:

1. Making the dough - In a large bowl, grate or crumble the khoya. Add all-purpose flour (maida), baking powder and cardamom powder to it. Mix it well. - Now Add water 3tsp little at a time, so the dough starts to form. You don't want the dough to be sticky. We just want enough. Don't over mix the dough. You just want it to be smooth and soft. - Cover with a damp cover and let the dough rest for 30 mins. - Making sugar syrup for Gulab Jamun - While the dough is resting, in a bowl, add sugar, water, card
2. Making Gulab Jamun balls - Grease your palms with some ghee. With your hands, knead the whole dough once.
3. Make small balls from the dough. Do not apply too much pressure while making the balls. When rolling to balls, make sure the balls are smooth with no cracks, else they might break when frying. - The balls will increase in size after frying & soaking in syrup. Make equal sized balls,
4. Frying and soaking the Gulab Jamun - Heat the ghee/oil well in a fry pan/wok before starting to fry the balls. Fry on medium-low heat. On high heat, they will get dark from the outside, but will not be cooked well from the inside.
5. Add them to the syrup while the syrup is warm (not boiling hot), so they soak in all the sweetness and become soft. If the syrup is too hot, the balls might break. If it is cold, then the balls will not soak the syrup well. Soak for at least 30 minutes before enjoying. Soaking for up to 2-3 hours works great too. - Gulab Jamuns are ready to be enjoyed.
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