Khova Gulab Jamun

When Deepavali is around the corner, I do not forget to add Khova Gulab Jamun to our traditional food palette. Khoya/Khova/Mava is what actually enhances the flavour of Jamun. Eventually, we cannot deny this sweet delish.

To be honest, my family at my husband's place were not big fans of Gulab Jamun, because they used to eat jamuns made from store bought mix. As always, homemade is the best of all and when it's made with goodness of khova, it's the go to recipe when we crave for sweet.

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Recipe:

Ready in 1 hour

Serves 35-40 medium sized Gulab Jamun

Ingredients

Jamun dough

• Khova/Khoya/Mava - 400g

• Whole wheat flour - ¾ cup

• Oil for deep frying

Sugar syrup

• Sugar - 2 cups

• Water - 1 ½ cups

• Cloves - 4

Preparation

1. On a low-med flame, dry roast whole wheat flour in a pan until it turns aromatic.

2. Quickly transfer it to a bowl to avoid overheating of flour. Let it cool for 5min.

3. Meanwhile, in a pan, add sugar, water and cloves. Bring it to boil and continue boiling till 5 min. Take it off the flame and pour it into casserole/hotbox and close it.

4. Now add khova to the bowl containing flour and start mixing until it forms a dough.

5. Take small portions of dough and form jamun balls.

6. On a low flame, heat oil in a frying pan. Once hot, drop in the jamun balls gently. Stir occasionally and fish them out when it's slightly dark brown.

7. Immediately dip the fried jamun balls into sugar syrup. Do not forget to close the lid.

8. Let it soak in the syrup for couple of hours and they are ready to be served.

Tips

1. Sugar syrup should be boiled till the syrup rubbed between fingers should slightly feel just sticky. Remember, do Not boil till it reaches single string consistency.

2. Try to make small balls of dough as it is easier to cook gulab jamun evenly throughout. Whereas, larger portions of dough may end up uncooked in the centre.

3. Steaming the jamun with syrup for 5min or microwaving for 1 -2min before serving will turn the gulab jamun very soft.