Gulabjamun (using khoya)

Name: Gulabjamun (using khoya)
Cuisine: Indian
Ingredients: 500 gms gulabjamun khoya (cow milk khoya); 100 gms semolina; 1/2 cup milk; 4 tbsp plain flour; 1 pinch baking soda; 1/2 tsp cardamom powder; as per requirement Ghee for frying jamun; 800 gms sugar; as required Water

Unnati Desai @unns_cooking

#RSC
#cookpadindia

Unnati Desai @unns_cooking

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Ingredients

500 gmsgulabjamun khoya (cow milk khoya)
100 gmssemolina
1/2 cupmilk
4 tbspplain flour
1 pinchbaking soda
1/2 tspcardamom powder
as per requirementGhee for frying jamun
For sugar syrup
800 gmssugar
as requiredWater

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Steps

1

Sock semolina in milk. Grate khoya. Add plain flour, socked semolina, cardamom powder, baking soda in it. Mix well. Combin to make dough.
2

From this dough make equal sizes balls. Knead each ball Proparly so that no crack remains.
3

In a pan add sugar and water. Keep starring till sugar melt. Boil this sugar syrup till mixture become slight thick.(less than one string consistency) keep aside. Add rose essence or rose water as per your choice.
4

In another pan heat ghee. Fry one jamun to check whether it's remains in shape or cracks. If it cracks add some plain flour and knead again and make balls.
5

At a time fry only 3-4 jamun to pink in colour. Likewise fry all gulabjamun in batches. Cool down properly. Add cool jamun to hot sugar syrup. Sock it for at least 8 hrs to get propar taste of gulabjamun. After it is ready to use. Serve warm, it tastes great.
6

Note: please use cow milk khoya Or special khoya for gulabjamun otherwise gulabjamun will not be soft