GULAB JAMUN MADE FROM KHOYA

GULAB JAMUN VERY POPULAR INDIAN SWEET. IN PARTIES, WEDDINGS AND EVEN IN INDIAN THALIS, GULAB JAMUN HAPPENS TO BE ONE OF THE DESSERTS SERVED ALONG WITH BRIYANI AND CRISPY FRIED CHICKEN. SOMETIMES TO SATISFY OUR SWEET CRAVING I MAKE GULAB JAMUN. MY CHILDREN ARE ALSO FOND OF GULAB JAMUN.

THIS GULAB JAMUN RECIPE I HAVE SHARED IS EASY THAT YIELDS DELICIOUS, SOFT, JUICY AND TASTY. I LEARNED THIS RECIPE FROM MY GRANDPARENTS WHEN I WAS SMALL(8 Yr). I HAVE EXPERIENCE OF ALMOST 32 Yrs. EVERY ONE LOVES TO EAT GULAB JAMUN MADE BY ME. I LOVE TO SHARE RECIPE FOR WHICH I FOUND THIS PLATFORM, HOPE ALL WILL BENEFIT FROM THIS.

DO YOU WANT TO MAKE SUCH DELICIOUS, SOFT, JUICY, AND TASTY?

JUST FOLLOW MY STEP YOU CAN SURELY MAKE A PERFECT GULAB JAMUN EVEN AT FIRST TRY!!!

SO LET'S START TO MAKE MELT-IN-MOUTH GULAB JAMUN

TRADITIONALLY GULAB JAMUN IS MADE USING KHOYA WHICH IS NOTHING BUT MILK SOLID. IT IS VERY EASY TO MAKE. KHOYA MADE IN HOME ADDS PURITY TO GULAB JAMUN WHICH MAKES IT EVEN JUICY AND TASTY. KHOYA THAT IS READILY AVAILABLE IN SWEET SHOPS ARE NOT PURE ONE, IT CONTAINS ALL PURPOSE FLOUR[MAIDA] WHICH LEADS TO SPOILED CONSISTENCY OF JAMUN. 

MANY OF MY NEIGHBORS AND FOLKS COMPLAINT OF FAILURE WHEN THEY TRY MAKING ONE, I USUALLY HELP THEM OUT, HERE I SHARED ALL THE TIPS, SO YOU CAN FEARLESSLY MAKE GULAB JAMUN AND MAKE YOUR FAMILY HAPPY WITH THIS INCREDIBLE SWEET.  

HOW TO MAKE KHOYA FROM MILK:

1. TAKE ONE LITRE MILK IN A PAN, WITH MEDIUM FLAME, STIR CONTINUOUSLY, FOR 30 Mins, YOU CAN SEE THE LUMPS AND MILK THICKENS SLOWLY. TILL YOU REACH THE CONSISTENCY AS SHOWN IN THE PICTURE.
   
2. THEN CONTINUE STIRRING IN MEDIUM FLAME, YOU CAN SEE THE CHANGE INCONSISTENCY IN STAGES: (1)TURNS CREAMY, (2)THICKENS, (3)SEPARATE FROM PAN, (4)HOLDS THE SHAPE, IT MIGHT TAKE 10 Mins. FINALLY, YOUR INSTANT KHOVA IS READY.
   

INGREDIENTS:

1)FOR MAKING GULAB JAMUN:

1. KHOYA- 250g.
2. SOOJI- 1/4Kg.
3. MILK-100ml.
4. SUGAR- 1tsp
5. GHEE/OIL- 2tsp
6. BAKING POWDER-1/2tsp(small spoon).
7. OIL- to deep fry.
   

2)FOR MAKING SUGAR SYRUP:

1. SUGAR- 800g.
2. WATER- 700ml.
3. CARDAMOM- 4nos.

DIRECTION FOR MAKING SUGAR SYRUP:

1. TAKE WATER IN A PAN, ADD SUGAR AND CARDAMOM AND BOIL FOR 8 Mins.
2. NOW YOUR SUGAR SYRUP IS READY, COOL IT ASIDE.
   

DIRECTION FOR MAKING GULAB JAMUN:

1. TAKE SOOJI AND MILK IN PAN AND MIX WELL, LET IT SET ASIDE FOR 15 Mins.
2. THEN ADD INSTANT KHOYA, SUGAR, GHEE/OIL, BAKING POWDER {NOTE: USE FRESH BAKING POWDER} AND MIX WELL AND KNEAD FOR 5 Mins. NOW YOU GULAB JAMUN DOUGH IS READY, {NOTE: CONSISTENCY OF THE DOUGH SHOULD BE SIMILAR TO CHAPATHI DOUGH}.
   
3. DIVIDE INTO SMALL PIECES, AND ROLL GENTLY WITH NO CRACKS.{NOTE: IF CRACKS OCCURS CONSISTENTLY, THEN YOUR DOUGH MAY BE LITTLE DRY, ADD LITTLE MILK TO MAKE IT MOIST}.
   
4. NOW TAKE OIL IN A PAN, WITH MEDIUM FLAME, DEEP FRY THE GULAB JAMUN  SLOWLY TILL GOLDEN COLOR.{NOTE: OIL SHOULD NOT BE FUMING}.
   
5. ADD FRIED GULAB JAMUN BALLS INTO SUGAR SYRUP.
   



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6. SOAK THEM FOR AT LEAST  6-10 Hrs BEFORE SERVING. 
7. AFTER SOAKING JAMUNS ARE INCREASED TO ALMOST DOUBLE IN SIZE, GULAB JAMUNS ARE READY FOR SERVING.
   
   

MY SPECIAL NOTES:

1. WHEN SUGAR SYRUP IS THICK, GULAB JAMUN WILL NOT SOAK PROPERLY, WHICH MAY LEAD TO LITTLE HARD AND NON JUICY GULAB JAMUN.
2. WHEN SUGAR SYRUP IS THIN(EXCESS WATER), GULAB JAMUN WITH DISINTEGRATE IN SYRUP. 
3. WHEN SOOJI GETS EXCESS OR NOT KNEADED WELL, GULAB JAMUN WILL BECOME HARD.
4. WHEN SOME INGREDIENTS MEASUREMENT NOT TAKEN PROPERLY, GULAB JAMUN WILL DISINTEGRATE IN SYRUP.
5. IF BAKING SODA IS EXCESS, GULAB JAMUN WILL BE EXCESSIVELY SOFT INCONSISTENCY WON'T BE ABLE TO HOLD, IT WILL BREAK.