Name: Mixed Khoya Gulaab Jaamun...(Buffalo and Cow's milk khoya/mawa) recipe by Zeenath Fathima at BetterButter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 10
Ingredients: Buffalo milk khoya 1/2 kg; Cow's milk khoya 1/2 kg; Semolina 1 tbsp; All purpose flour or maida 3 tbsp; Baking powder 1 tsp; Cardamom pods crushed 3; Water 2 cups; Sugar 1 1/4 cups; Cardamom powder 1 tsp; Cashews chopped 1/4 cup; Almonds chopped 1/4 cup

ABOUT Mixed Khoya Gulaab Jaamun...(Buffalo and Cow's milk khoya/mawa) RECIPE

The irresistible dessert that no one can ever resist. These melt in mouth fried balls soaked in sugar syrup and topped with nuts and dry fruits are a show stopper for sure. A lipsmacking dessert that is a favourite of us Indians and we never let go a chance of making them at a slight instance. These have been made by me using two different khoya and the result was so perfect that is obvious through these pics as you all can see. I can go on and on praising these little goodies. Try them and experience it's melt in mouth texture for yourselves. Happy Dessert Time!

Ingredients Serving: 10

Buffalo milk khoya 1/2 kg
Cow's milk khoya 1/2 kg
Semolina 1 tbsp
All purpose flour or maida 3 tbsp
Baking powder 1 tsp
Cardamom pods crushed 3
Water 2 cups
Sugar 1 1/4 cups
Cardamom powder 1 tsp
Cashews chopped 1/4 cup
Almonds chopped 1/4 cup

Instructions

First step of all is to knead both the khoya along with semolina and the flour.
Knead it for 10 minutes until smooth and elastic.
Use a little water if required. As little as a tablespoon only.
Keep it covered until the sugar syrup gets ready and the oil gets heated up for frying.
Prepare sugar syrup before frying and cover it up to keep it warm.
Add crushed cardamom pods and the powder to it.
Mix well and set aside until use.
Shape the kneaded dough into small balls that have no cracks and are extremely smooth.
The balls must be made small only as they tend to rise after frying and soaking in the sugar syrup.
Prepare all in the same way and deep fry them in batches on a low heat.
The oil should be hot and the flame should always be low.
Turn them slowly and fry evenly on all sides until it gets a nice golden brown colour.
Drop these fried gulaab jaamuns into this warm sugar syrup.
Make sure the syrup is warm and not hot.
Leave them in the syrup for an hour or more and then serve them warm or chilled as per your liking.

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