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Khoya Gulab jamun using desi ghee residue

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
Cook Time 20 minutes
Total Time 35 minutes
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.