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khoya Gulabjamun (About 1 Kg)

Servings:
Preparation time: 15 minutes.
Frying time: 10-12 minutes.
Soaking into sugar syrup time: 15 minutes.
Total time: 42 minutes.

Gulab Jamun is not for those people, who are on diet; it is high in sugar and fat. Hence it is advisable by doctors to consume in moderate quantity with balance diet and loads of fiber.
Once upon a time Gulab Jamun was my kids favorite sweets, they always wanted to eat many…ha…ha… Actually Gulab Jamun is very tempting and weakness of every child, they love to eat till date…
It is authentic Indian sweets; it is mostly made during the occasion of festivals and celebrations as Deepawali, Holi, Eid, Birthday etc. The delectable classic sweets can be enjoyed with friends and families…
Traditionally it is made from Khoa, sugar and rose syrup…I enjoyed to prepare and eat too… here is the recipe…

Ingredients:

Khoya : 200 gm
Maida(refined flour): 100 gm
soda bi carb (baking soda): 1 teaspoon
Sugar: 500 gm
Water: 1 cup
Rose essence: half teaspoon
Green cardamom: half teaspoon (powder)
Saffron: 1 pinch
ghee: for deep frying

Preparation:

Take khoya in a mixer jar and mix well.
Sieve Maida and soda bi carb together.
Take a big mixing bowl; put khoa/khoya, Maida and baking powder and kneed with water/milk.
Make very soft dough just like chapatti; prepare 30-40 balls from this dough, give round shape like ball.Keep aside.
Take a large pan; pour sugar as well as water in it; add cardamom powder and saffron, bring it to boil.
Let the syrup boil for 3-4 minutes, remove from heat.
Add rose essence or rose water in the syrup.Keep aside.

Method:

Take a kadahi(heavy and round bottom fry pan),pour ghee and heat on medium flame.
Deep fry 10 balls on very low flame. Slowly ball will rise and float.
Fry till it become chocolate brown in color( about 8-9 minutes each batch) no need to shake the balls.
Keep it aside and cool to room temperature; put fried Gulab Jamun ball in lukewarm sugar syrup.
Let it be 4-5 hours; gulabjamun is ready to serve; decorate with sliced almond and pistachios.
It can be served cold /hot as you wish.
Delicious and mouth watering Gulab Jamun is ready to eat.

Note: Gulab Jamun should not be fried on high flame; it will become hard and uncooked.