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 :))))))))))