Go Back Email Link
Gulab Jamun recipe with khoya and milk powder
Print

Gulab Jamun Recipe using Khoya & Milk Powder

Gulab Jamuns are perhaps, the most popular Indian sweets that are a big part of every festival, event, marriage and special occasion of any sort. These deep-fried round doughnuts are soaked in a flavoured sugar syrup known as chashni. There are several variations to the gulab jamun recipe, but the mawa ke gulab jamuns or the ones made using khoya or milk solids are the most popular ones. And that's the one that we will be making here.
Course Dessert
Cuisine Indian
Keyword Diwali Sweets Recipes, Gulab Jamun Recipes, Happy Holi Sweets Recipes, Indian Dessert Recipe, Indian Sweets Recipes, Khoya Recipes, Powdered Milk Recipes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 pieces
Author Priyanka

Equipment

  • Stove Top
  • Mixing Bowl
  • Sauce Pan
  • Pan for Deep Frying

Ingredients

  • 200 gms Khoya or Mawa Milk Solids
  • 4 tbsp All-pupose Flour
  • 8 tbsp Milk Powder Full-fat variety
  • ¼ tsp Baking Soda
  • ¼ cup Milk
  • 2 tbsp Ghee
  • 1 cup Sugar
  • ½ cup Water
  • 2 Green Cardamom
  • 5-6 Saffron strands
  • 1 tsp Lemon Juice
  • 2 drops Rose Water Extract edible variety

Instructions

  • At first we are going to knead the Khoya or Mawa and making it smooth. In order to make it soft, microwave ot on high power for 30 seconds so that it softens up a bit
    200 gms Khoya or Mawa
  • Now, start kneading and mashing it using the heel of your palm. Continue doing till it loses its grainy texture and becomes absolutely smooth.
  • Once it has become smooth and comes together in a dough ball shape, add the flour, milk powder, baking soda, and ghee in it. Add the milk and start bringing everything together in a dough ball. It will be very sticky and extremely soft and that is what would make your gulab jamuns soft in the inside.
    4 tbsp All-pupose Flour, 8 tbsp Milk Powder, ¼ tsp Baking Soda, 2 tbsp Ghee, ¼ cup Milk
  • Leave the dough for 4-5 mins to rest with a damp cloth as a cover
  • Meanwhile prepare the chashni or sugar syrup for gulab jamun by adding the sugar and water in a saucepan and brining it to a boil. Add the crushed green cardamom pods, 2 drops of rose water and saffron threads in this
    1 cup Sugar, ½ cup Water, 2 Green Cardamom, 5-6 Saffron strands, 2 drops Rose Water Extract
  • Add a couple of drops of lemon juice to the syrup so that it doesn't crystalize. Once you get the single string consistency of the syrup, turn off the heat
    1 tsp Lemon Juice
  • Coming back to the gulab jamun dough, now let's divide it into equal portions and roll them into balls. For this rub some ghee on your palms and take each portion of the sticky dough and roll it.
    Don't apply too much pressure, just enough to bring it together and smoothen the surface. There should be no visible crack on the surface of the gulab jamuns or they will burst open during frying
  • Roll all the dough balls and keep them covered by the damp cloth till they are ready for frying
  • For frying, heat some oil on low heat and drop a few of these dough balls in it. You will see that they will sink first and then rise up to float in the oil. Using the ladle, keep them moving in the oil so that there is even browning of the gulab jamuns.
    This is a slow process and we do not want to hurry up the frying or they will remian uncooked at the centre
  • In 10-12 minutes, you will see that they have acquired a uniform colour and are ready to be taken out of the oil. Then quickly drop them in the warm chashni or sugar syrup that we prepared earlier.
  • Repeat till all the gulab jamuns are fried and dropped in the syrup. Let them soak for atleast an hour before serving

Video