Gulab jamun with instant khoya
#cookpaddessert
Gulab jamun came to the country from erstwhile Persia (Iran) when Muslim rulers started arriving in India and establishing their dynasties here. The traditional recipe is made with khoya or mawa which is basically a milk solids or prepared by evaporating the milk. The khoyas are deep-fried and dipped in a sugary syrup, which is usually flavoured with saffron and rose water. However this recipe is made with instant khoya.
Gulab jamun with instant khoya
#cookpaddessert
Gulab jamun came to the country from erstwhile Persia (Iran) when Muslim rulers started arriving in India and establishing their dynasties here. The traditional recipe is made with khoya or mawa which is basically a milk solids or prepared by evaporating the milk. The khoyas are deep-fried and dipped in a sugary syrup, which is usually flavoured with saffron and rose water. However this recipe is made with instant khoya.
Cooking Instructions
- 1
In a heavy bottom pan, mix milk,ghee and milk powder. Stir continuously on low flame until it thicken and forms a lump. Now the instant khoya is ready.
- 2
Make a soft dough with crumbled khoya, all purpose flour and baking powder by adding little water. Cover and keep it aside for 10 mins.
- 3
Boil the sugar syrup for 3-4 minutes or until the syrup turns sticky consistency. Then add cardamom powder, saffron and rose water. Keep it aside.
- 4
Knead the whole dough once and make smooth small balls with no cracks.
- 5
Fry the jamuns on low flame stirring in between until it turns golden brown. Drop the hot gulab jamuns into the warm sugar syrup. Enjoy your yummy gulab jamuns after 2 hrs.
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