Best Khoya Gulab Jamun Recipe

Indulge in Khoya Gulab Jamun recipe! Learn the art of crafting these melt-in-the-mouth delights. 💖🍥 #kanwalskitchen #dessert #recipe

What is Khoya Gulab Jamun?

People love Khoya Gulab Jamun, an adored Indian dessert celebrated for its rich sweetness and its melt-in-the-mouth texture. Khoya (reduced milk solids), flour, and a pinch of baking soda come together to create these delightful round dumplings. After deep-frying them to a golden brown hue, soak the dumplings in a fragrant sugar syrup infused with rose flavor.

The khoya lends a creamy richness to the Gulab Jamun, resulting in a velvety interior that contrasts beautifully with the slightly crisp exterior. This traditional sweet is a favorite at celebrations, festivals, and special occasions across India. Its exquisite flavor profile combines the creamy essence of khoya with the floral aroma of rose, creating an unforgettable dessert experience.

The sugar syrup, infused with rose water, cardamom, and saffron, imparts a fragrant sweetness to the Khoya Gulab Jamun. This syrup bathes the dumplings, infusing them with a delightful floral essence. As the Gulab Jamuns absorb the syrup, they become succulent, tender, and irresistibly flavorful. People often garnish the dish with slivered pistachios or almonds, providing a delightful crunch and enhancing its visual appeal.

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Is Khoya Gulab Jamun Indian or Pakistani?

Gulab jamun (also spelled gulaab jamun; lit. ‘Rose water berry’ or ‘Rose berry’) is a sweet confectionary or dessert, originating in the Indian subcontinent and a type of mithai popular in India, Pakistan, Nepal, the Maldives (where it is known as gulab ki janu), and Bangladesh, as well as Myanmar. It is also officially declared as the national dessert of Pakistan by the Government of Pakistan.

Nutrition Facts:

The nutritional content of khoya gulab jamun can vary depending on the specific recipe and preparation method. Gulab jamun is a popular Indian sweet made from khoya (reduced milk solids) and deep-fried until golden brown. The syrup in which the gulab jamuns are soaked also contributes to the overall nutritional content. Here is a general idea of the approximate nutrition facts for khoya gulab jamun, per piece:

Nutritional content per piece (about 50 grams):

• Calories: 150-200 kcal
• Protein: 2-4 grams
• Fat: 8-12 grams
• Carbohydrates: 15-20 grams
• Sugar: 10-15 grams

Keep in mind that these values are approximate and can vary based on the exact ingredients used, the size of each gulab jamun, and the cooking method. Additionally, the syrup used for soaking can add to the overall sugar content.

If you have a specific recipe or brand in mind, it’s recommended to refer to the recipe or product packaging for more accurate nutritional information. Homemade variations may have different nutritional profiles based on the specific ingredients and proportions used during preparation.

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Ingredients:

• Khoya = 200 gm
• All Purpose Flour = 4 tbsp
• Sugar = 1 cup
• Water = 1 & 1/2 cup
• Cardamom Powder = 1/2 tsp

Instructions:

Prepare the Sugar Syrup (Chashni):

• In a saucepan, combine sugar and water to make the sugar syrup.
• Bring it to a boil and simmer until it forms a slightly sticky syrup.
• Add cardamom powder and saffron strands. If using, add rose water. Set aside.

Prepare Khoya Gulab Jamun Dough:

• In a mixing bowl, crumble the khoya to remove any lumps.
• Add all-purpose flour, ghee, and a pinch of baking soda to the crumbled khoya.
• Mix the ingredients well, and then start kneading the mixture. If the mixture seems dry, add a little milk gradually until you get a soft and smooth dough. The dough should be soft but not sticky.

Shape the Khoya Gulab Jamun:

• Divide the dough into small portions and roll them into smooth balls without any cracks.
• Ensure they are smooth and without any cracks to prevent them from breaking while frying.

Fry the Khoya Gulab Jamun:

• Heat oil or ghee in a deep pan on medium heat.
• Carefully slide the prepared gulab jamun balls into the hot oil. Fry them on low to medium heat until they turn golden brown, turning them gently to ensure even cooking.
• Once they are golden brown, remove them from the oil and place them on a paper towel to absorb excess oil.

Soak in Sugar Syrup:

• Place the fried gulab jamuns into the warm sugar syrup. Let them soak for a few hours to absorb the sweetness and flavor.

Serve:

• Once the gulab jamuns have soaked well, they are ready to be served. You can garnish them with chopped nuts if desired.

Video of Khoya Gulab Jamun Recipe: