Hurrayyy!!! Am so excited and happy today, first reason is Diwali.. Wishing you all very happy Diwali…J J J Have a fun and safe Diwali… And 2nd reason, am posting the khoya jamun as my 500th post… Yeah! I know its too late to touch 500th post on these 2.5 years but so happy to post today... I couldn't reach here with my readers, friends and family supports. I am thanking everyone in the moment…J
Coming to the recipe, making gulab jamun with homemade khoya is my long time wish. Two years back I had prepared jamun with milk powder and cream and last year had prepared ready mix jamun, so this year I planned to make gulab jamun with kova and that too with homemade one… Am bet if you taste the kova jamun, you never want to try other types of jamun or ready-mix jamun. It was so soft, spongy and juicy with rose flavor. We simply loved it a lot and you know the jamun was emptied within two days J Couldn't resist until Diwali…
Source – Blend with Spices
Homemade khoya – 1 Cup
Maida/APF – 2.5 Tbsp
Baking soda – 1/8 Tsp
Water or milk – To knead (Optional)
Sugar – 2 Cups
Water – 2 Cups
Saffron strands – 5-6
Cardamom powder – 1 Tsp
Rose essence – 1/8 Tsp
Sugar Syrup Preparation
- Add sugar and water in a sauce pan melt it completely on medium flame.
- Add saffron strands and cardamom powder and keep boiling for 7-8 minutes on low flame and then switch off the flame.
- Add rose essence to the syrup mix it once and keep it aside.
- Mash the khoya well with your hands till smooth.
- Add maida and baking soda to the khoya and knead to firm dough.
- Divide equal size dough and roll it marble sized ball to smooth and without any cracks. Don’t roll it tightly, gently roll will give soft texture.
- Heat oil on medium-high flame.
- Pinch small dough and drop into the hot oil, if it rise suddenly then ready to fry the jamun.
- Keep the flame on low-medium flame add 5-6 balls depends on the pan size and fry it till dark brown color. Take care in the color it should be dark brown and not black…
- Keep it absorbent paper and then transfer the balls to the warm syrup and let it soak for 4-5 hours before serving.
- Garnish with chopped nuts and serve it warm or cold.
If your sugar syrup have impurities, add 1 Tsp of milk while boiling and scum layer will form on the top, remove it and then use.
I do not have rose water so instead of rose water I added rose essence, I strongly recommend you to try once with rose essence the taste was dangerously addictive.
You can use store-bought kova instead of homemade but make sure use the kova which is in room temperature.
I did not add milk or water to knead the dough, the moisture from the khoya was perfect for me.
Make medium size balls, because it will double the size while soak in sugar syrup.
Temperature of the oil should be low or the jamuns will be uncooked from inside.
If the sugar syrup cools down while adding the jamuns, add 1 Tbsp water to the syrup and boil it for one minute and then add the jamuns.
The dark brown jamun balls soaked in sugar syrup will give attractive color.
Keep it in air-tight container at room temperature or in refrigeration. Don't care about shelf life period, because it won't be in the container for more than 2 days...:)
WISH YOU ALL VERY HAPPY AND SAFE DIWALI!!!