Gulab jamuns are one of the most popular desserts of India. Take any important festivals like Diwali, Holi, Navratri, gulab jamun is must for the occasion. Gulab jamuns are made of either khoya / mawa (milk solids) or milk powder and traditionally they are fried in ghee, though oil can also be used for frying.
Most of the time, we get the instant ready made packets but making gulab jamuns from scratch is not so difficult. Getting the right dough consistency and temperature to fry is the key to perfect jamuns. The gulab jamuns made with khoya are my favorite. The jamuns soaked in rose scented sugar syrup just melt in mouth. You can make khoya from scratch or use store brought khoya like I did. For the coming festival season, do try this easy gulab jamun with khoya.
On this same day, 4 years back, I started this blog and today I feel extremely happy that I am still able to continue my passion. This would not have happened without the support of my loving hubby, my family and of course my friends and readers. I thank each one of you from the bottom of my heart for the love and constant support.
Notes and Tips
- Do not knead the dough too much. Just bring everything together to form a smooth dough.
- Roll the balls smoothly making sure there are no cracks. If there are cracks, sprinkle little water to make the dough smooth.
- Always fry in low-medium heat otherwise the jamuns will not get cooked inside.
- If the syrup has cooled down, warm the syrup before adding the jamuns.