Khoya Gulab jamun using desi ghee residue | khoya Gulab jamun recipe | how to make Gulab jamun with khoya

04 Jul Khoya Gulab jamun using desi ghee residue | khoya Gulab jamun recipe | how to make Gulab jamun with khoya

Last Updated on July 4, 2019 by blessmyfoodbypayal

Khoya Gulab jamun using desi ghee residue | khoya Gulab jamun recipe | how to make Gulab jamun with khoya with step wise pictorial and video method.

Khoya Gulab jamun using desi ghee residue | khoya Gulab jamun recipe | how to make Gulab jamun with khoya is an interesting twist in the making of most loved Indian sweet gulab jamun. Although there are numerous different ingredients with which  gulab jamuns can be made like paneer, milk powder, mawa & even bread but the present one is unique one being made with the leftover desi ghee residue.

In the past, we have made gulab jamuns with bread & their taste was supremely awesome and this time also we have tried gulab jamuns with irregular ingredient but the difference between the two is that the later one is as good as gulab jamuns made with khoya. This is also a fact that even leftover desi ghee residue is also known as khoya or mawa. Before going for this recipe, you don’t need to think even for a second that gulab jamuns made with leftover desi ghee will be acceptable to all or not because, as earlier said, there’s no difference in the taste between the gulab jamuns made with store brought khoya & ghee residue.

So go ahead & try this amazing recipe.

Also have a look at other sweets/ mithais recipes in this blog.

At the same time, don’t skip other recipes made using desi ghee residue such as are gajar ki barfi, custard flavoured paneer barfi, eggless oats cookies, Ladoo from leftover ghee residue, Besan ka halwa, khoya paneer and bihari khasta thekua recipe.

Youtube video of Khoya Gulab jamun using desi ghee residue

Khoya Gulab jamun using desi ghee residue – recipe card

Khoya Gulab jamun using desi ghee residue | khoya Gulab jamun recipe | how to make Gulab jamun with khoya

blessmyfoodbypayal

Khoya Gulab jamun using desi ghee residue is the best method to utilize the left out.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Sweets

Cuisine Indian

Servings 8 Gulab Jamuns

Ingredients

  

For Jamun dough

• 1 cup desi ghee residue or fresh khoya/mawa
• 1/2 cup maida/APF
• Pinch of baking soda
• 3-4 tbsp Warm milk

For sugar syrup

• 1.5 cup sugar
• 1.5 cup water
• 3 cardamom pods
• 1 tsp rose water
• 1/4 tsp saffron
• 1/2 tsp lemon juice

Instructions

 

• In a bowl add leftover desi ghee residue.
• Mash the residue very well so that there remain no lumps.
• Add all purpose flour/maida & baking soda.
• Start assembling the mixture by adding milk. Do note don't knead it but only assemble to make a dough out of it. Rest aside for 10 minutes.
• Take a pan & add water in it. Place it on induction.
• Add sugar & cardamom pods in it.
• Let the water boil for 5 minutes.
• In the meantime, make small balls out of the jamun dough. Make sure balls should be free from any cracks.
• 5 minutes of water boiling are over by now. Add saffron, rose water and lemon juice. Your sugar syrup is ready. Mix & keep aside.
• In a medium hot oil, fry all the balls on low flame.
• Flip them once done from one side.
• When they turn golden brown, remove them on a paper napkin so that extra oil gets absorbed.
• Transfer them into sugar syrup. Make sure they are dip properly.
• Rest them for 2 hours.
• After 2 hours, their size will be enhanced on soaking sugar syrup. . Your khoya Gulab jamuns are ready to be served. They taste the best if served warm.

Step wise pictorial method of Khoya Gulab jamun using desi ghee residue

1. In a bowl add leftover desi ghee residue and mash the residue very well so that there remain no lumps.
2. Add all purpose flour/maida & baking soda.
3. Start assembling the mixture by adding milk. Do note don’t knead it but only assemble to make a dough out of it. Rest aside for 10 minutes.
4. Take a pan & add water, sugar & cardamom pods in it and let it boil for 5 minutes.
5. In the meantime, make small balls out of the jamun dough. Make sure balls should be free from any cracks.
6. Five minutes of water boiling are over by now. Add saffron, rose water and lemon juice. Your sugar syrup is ready. Mix & keep aside.
7. In a medium hot oil, fry all the balls on low flame.
8. Flip them once done from one side.
9. When they turn golden brown, remove them on a paper napkin so that extra oil gets absorbed.
10. Transfer them into sugar syrup and let them rest there for 2 hours. Make sure they are dip properly.
11. After 2 hours, their size will be enhanced on soaking sugar syrup. Your khoya Gulab jamuns are ready to be served. They taste the best if served warm.

NOTES

* small balls rolled must be without cracks otherwise they will tear apart while frying. Keep aside.

* Fry balls in a medium temperature oil on low flame because otherwise they will turn brown immediately from outside but remains raw from within.

* While adding fried balls in sugar syrup, make sure sugar syrup should be warm & not boiling hot.