Delicious Khoya Gulab Jamun (Kala jamun)

The word “gulab” is gol (flower) andāb (water), referring to the rose water-scented syrup. “Jamun” or “Jaman”is an Indian fruit with a similar size and shape, commonly known as black plum.When we talk about Sub-Continent Sweets (Mithai) then it cannot be completed without Gulab Jamun. This traditional sub-Continent dessert is spongy milky balls soaked in rose scented syrup. Use sliver paper (chandi ka waraq) on top while serving to make it even fancier.

Yes, you can now make All’s Favorite mouth-watering sweet in your very own kitchen. With this easy Step-by-Step delicious Khoya Gulab Jamun recipe with simple yet easily available ingredients.

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5 from 2 votes

Delicious Khoya Gulab Jamun

Soft Gulab Jamun are a popular sweet mainly made of Khoya and sugar. It is a festive delight and can be made easily at home.

Course Dessert

Cuisine South Asian

Keyword Gulab Jaman, gulab jamun calories, gulab jamun recipe, how to make gulab jamun, how to make gulab jamun soft, Kala jamun, Kalajam

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Calories

Author Fareeha Raheel

Ingredients

To Make Gulab Jamun

• 250 Grms Khoya Firmly Packed
• 1 tbsp Refined Flour Maida can also be used
• 1/2 Cup Full Milk Powder
• 1/2 tsp Baking Powder
• 1 tsp Metha Soda
• Ghee/Oil for frying
• 1 tbsp Chopped Almonds, Pistachio, Silver Paper
• 1 Egg

For Sugar Syrup

• 2 Cup Sugar
• 1½ Cup Water
• 1 tsp Rose Water
• 1 tsp Green Cardamom Crushed

Nutrition Facts

Delicious Khoya Gulab Jamun

Amount Per Serving (0 g)

Calories 0

% Daily Value*

Fat 0g0%

Saturated Fat 0g0%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg0%

Sodium 0mg0%

Potassium 0mg0%

Carbohydrates 0g0%

Fiber 0g0%

Sugar 0g0%

Protein 0g0%

Calcium 0mg0%

Vitamin C 0mg0%

Vitamin A 0IU0%

Iron 0mg0%

* Percent Daily Values are based on a 2000 calorie diet.

Instructions

Preparing Sugar Syrup

• Mix the sugar, water, green cardamom and rose water and place over low heat, stirring till the sugar dissolves. Make sure it does not boil.
• Once the sugar dissolves, increase the heat , and then bring mixture to a boil. Cook till syrup thickens a bit and then take syrup off the stove.

Making Jamuns

• With the heel of your palm mash the khoya, so that no grains remain.
• Mix in the Flour, Milk Powder,  Baking Powder, Metha soda, Egg and knead into uniform firm dough.
• Shape the dough into marble-sized balls that are smooth and crease less. The shape will be round
• Heat ghee in the skillet till a piece of dough tossed in comes up at once. Keep the heat low and fry the balls till a golden brown all over. Remove to a paper towel.
  
• Add the fried gulab jamuns to the sugar syrup. Let jamuns soak for at least an hour before serving. Serve immediately, or chill.
• Garnish it with almonds/pistachio and silver paper (chandi kay waraq) and serve as needed. 

Notes

• If you are trying the recipe for the first time, you can halve the recipe and try.
• If the dough turns dry, then use little water.
• This recipe may not work with low fat milk powder.
• Addition of even little more soda may disintegrate the jamuns while frying or while soaking in syrup.
• Frying them on a very low flame will make them hard.