KHOA JAMOONS 2 !!!!!!

I got this KHOA JAMOONS recipe from gorgeous friend SANDHYA KAMATH who is an excellent cook & khoa jamoons are her signature dish. What i learnt while trying this recipe is if your jamoon turns harder even after soaking in sugar syrup, place them in pressure cooker along with sugar syrup & take a whistle, switch off the burner, release the pressure & now eat your jamoons. It just mels in your mouth. You can try this trick with all types of jamoons. 

INGREDIENTS:-                                                                     

                                                                                                         

                                                                                                                                                                       

Khoa - 200gms
all purpose flour - 100 gm
baking powder - 1/2 tsp
milk - as needed
sugar - 2 cups
cardamom powder - 1/2 to 1 tsp
oil for deep frying
cashew nuts- few for garnishing

METHOD:-

1. Knead khove till soft.
2. Add all purpose flour & baking soda to this & knead well with required milk to make a soft dough.
3. keep covered for 15 mins.
4. Make sugar syrup by adding 2 cups of water & 2 cups of sugar in a thick bottomed vessel & boil it for 10 mins. Add cardamom powder & cover sugar syrup with a lid & keep it aside.
5. After 15 mins make balls from kneaded dough & deep fry them in oil.
6. When they turns light brown , take them out from oil & soak in sugar syrup.
7. Garnish khoa jamoons with cashew nut pieces.

HAPPY COOKING :)))))))

KHOA JAMOONS !!!!!!!!!!

I adapted this recipe from the blog PADHUS KITCHEN. Tasted great !

Ingredients

For jamoons
• • Khoya or Mawa – 1 cup 
• • All purpose flour (Maida) – 2 ½ tablespoons
• • Cardamom powder – ¼ teaspoon
• • Water – 1 ½ tablespoons 
• • Ghee or oil – for deep frying 
For sugar syrup
• • Sugar – 1 ½ cups
• • Water – 1 ½ cups
• • Cardamom powder – ¼ teaspoon
• • Saffron – few strands
• • Rose essence – 2-3 drops

Instructions

1. If using frozen, grate khoya using fine shredder. And measure it to tightly packed 1 cup.
2. Take khoya, all purpose flour, cardamom powder in a bowl.
3. Mix it will. It will start to come together and looks crumbly.
4. Add water to make firm dough.
5. Now take small portion of dough and roll it into a smooth ball. Ball should not have any wrinkles
6. Make all the balls and keep in refrigerator for 10 minutes. I am able to make 22 balls.
7. In a large sauce pan, take sugar, saffron and cardamom powder.
8. Add water and rose essence to it.
9. Turn on the stove on medium heat. Sugar will dissolve in water. And it starts to boil. Let it boil for 3 minutes. Then turn off the stove. Keep sugar syrup warm.
10. While sugar syrup is simmering, heat the ghee or oil in a pan on low heat for deep frying jamoons. Once oil is hot, add few balls at a time.
11. And deep fry till golden brown. Oil should not be smoky. Keep the gas heat low. Keep moving balls around while frying for even frying.
12. Take them out in a plate. And fry all jamoons.
13. Now if your syrup is cold, then warm it up. Add all fried jamoon to syrup. Let it soak for 2-3 hours in syrup before serving.

Additional info

• Taste – soft and rich gulab jamoons and sweet from sugar syrup

• Shelf life – you can keep gulab jamoon at room temperature in air tight container upto a week. Make sure that gulab jamoons are in single layer when store in container. You can keep them in refrigerator up to a month. You can freeze them with syrup upto 3 months.

• Serving suggestion – garnish it with chopped nuts (almonds or pistachios) or coconut for delicious look. Serve it with some syrup or without syrup as per your preference. You can serve warm or cold. To serve warm, microwave it for few seconds. It usually serves on festivals or celebrations like Diwali.

• Cooking tips –

- Keep sugar syrup warm till you add jamoons in sugar syrup. So jamoons get chance to soak syrup more.

- While making balls from dough, make sure it has smooth surface. It should not have any wrinkles.

- Make balls small enough from the dough. Don’t make it too big because its size will increase when fried and soaked in syrup.

- Do not heat the oil till smoky. It should be medium hot. If your oil is too hot then jamoons will get brown too quickly from outside and it will stay uncooked from middle and become hard. How to check oil is hot enough or not? If you drop a very small portion of dough into oil it should take some time to come up on top. If dough comes up too quickly then oil is too hot. And if it sits at bottom and takes too much time come on top then oil is not hot enough.

- Do not over crowd gulab jamoons while frying. If you over crown then then it would bring down the oil temperature and jamoons won’t cook properly and it will absorb more oil.

- Keep moving gulab jamoons around in oil while frying for even frying.- When you soak them in sugar syrup, it will float on top. If it sink to bottom that means they are not cooked properly, they are dense and heavy.

HAPPY COOKING :))))))))))

HOW TO MAKE KHOA/MAWA AT HOME - EASIEST METHOD !!!!!!!

I adapted this recipe from the blog "SPICE UP THE CURRY". & i think this is the easiest way of preparing khoa/mawa. You can use this khoa in making jamoons, burfis, pedhas etc. Btw, i used this khoa for making KHOA JAMOONS.

Ingredients

• Full fat milk powder – 1½ cups
• Ghee (Clarified butter) – ½ tablespoon
• Milk – ¼ cup

Instructions

1. Take milk powder in a bowl.
2. Heat the milk and ghee in a small pan. Heat the mixture just till it comes to a boil. You can heat it in microwave also.
3. Add this hot milk-ghee mixture to milk powder.
4. And mix it wil spoon. It will look like crumbled khoya. If it looks still dry you can add more milk 1 teaspoon of milk at a time.
5. You can shape it however you like while it is warm. As it cools it will hold that shape and it will harden. After that you can grate it or crumble it if needed.

Additional Info

Shelf life – once cools completely, it can be refrigerated up to 3-4 days. Or you can freeze it for a month.

HAPPY COOKING :))))))))))))