Since all of us are channeling our inner chefs during this lockdown, I thought many of you might be interested in making these soft and delicious gulab jamuns from scratch without the usual store-bought ready-made mix. I’ve used fresh homemade khoya which adds richness to this sweet delicacy and it is fairly simple to make. I have skipped all purpose flour(maida) as usual and tried it out with a few easy alternatives. Make these gulab jamuns with my easy recipe and share your outcome with me!
Khoya: (makes 200 gms)
- Milk – 1 litre
- Ghee/clarified butter – 1 tablespoon
Gulab Jamuns: (makes 14 jamuns)
- Khoya – 200 grams
- Corn flour – 1 tablespoon
- Rice flour – 2 tablespoons
- Baking soda – 1 teaspoon
- Oil – 1 ½ cups (for deep frying)
Sugar syrup :
- Sugar – 1 cup
- Water – 2 cups
- Cardamom seeds – ½ teapsoon
- Saffron strands
- Khoya: Boil milk in a heavy bottomed pan over medium-low heat. Cook while stirring between regular intervals for 15 minutes. Add 1 tablespoon ghee and stir well until combined. Let it cook for another 45 minutes while you stir and scrape the sides. The milk will get reduced and become thick. Once it leaves the sides of the pan and begins to come together, turn off the stove and transfer to a mold or a container. Let it cool and use in your desserts.
- Gulab jamuns: Crumble and Knead the prepared khoya until smooth. Add cornflour, rice flour and baking soda and knead until it forms a firm ball of dough. Divide into equal portions – you will get about 14-16 jamuns.
- Heat oil in a kadai and fry the balls on medium-low heat until golden brown on all sides. Since they’re gluten-free they won’t double in size when fried. Drain and keep aside.
- Meanwhile in a heavy bottomed pan, prepare the sugar syrup by boiling 1 cup of sugar in 2 cups of water. Let it boil for 7-10 minutes on high heat until the syrup becomes slightly thick. Turn off the stove and add the cardamom seeds. Drop the hot fried jamuns into the hot syrup and cover and let it soak up the syrup for half an hour. Serve warm with nuts, saffron and enough spoonfuls of sugar syrup for every gulab jamun!