Name: Khoya gulab jamun laddoos recipe by Kanupriya at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: For the jamuns : 1. 5 cup unsweetened khoya; 5 tbsp plain flour /maida; 1/2 tsp baking soda; 1 tsp cardamom powder; Oil / ghee for deep fry; For the syrup : 2 cups water; 2cups Sugar; Few strands for Saffron; 1/2 cardamom powder; 2 drops of rose water; Crushed coconut

ABOUT Khoya gulab jamun laddoos RECIPE

It is an easy receipe of khoya gulab jamun laddoos. Gulab jamun is a favorite Indian dessert for many folks. Tried tasted and has never failed receipe. I have made these gulab jamun several times, you will need khoya to make the jamuns. The receipe is easy for beginners too.

Ingredients Serving: 6

For the jamuns : 1. 5 cup unsweetened khoya
5 tbsp plain flour /maida
1/2 tsp baking soda
1 tsp cardamom powder
Oil / ghee for deep fry
For the syrup : 2 cups water
2cups Sugar
Few strands for Saffron
1/2 cardamom powder
2 drops of rose water
Crushed coconut

Instructions

In a mixing bowl crumble it well.
Then add the baking soda & maida and combine well.
Sprinkle a little water and make a smooth and firm dough. Don't knead the dough.
Cover it and set aside.
To make sugar syrup combine the water, sugar, cardamom powder & saffron in a bowl & stir untill sugar dissolves completely.
Bring it to a boil for 7-8mins. Turn off the flame and add rose water.
Keep it aside.
Heat oil in a pan for deep fry the jamuns.
Meanwhile divide the dough into equal sized balls and make smooth ball without making any cracks.
Don't apply pressure while making the balls, just roll them softly into round balls & keep set aside.
When the oil is hot (not smoking hot) enough to fry the jamuns, reduce the flame to very low.
Slowly drop the dough balls into the oil and deep fry them untill it turns into deep brown colour.
Don't overcrowd, fry a few at a time.
Drain in kitchen towel & immediately drop them into the sugar syrup.
Let them soak in the syrup for 3-4 hrs.
Then drain out them from the syrup and roll them on the crushed coconut. And keep the jamun laddoos in the refrigerator.
Serve cold or in normal temperature.

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