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1
Crumble the khoya thoroughly or mash it well by hand.
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2
Ensure there are no lumps or pieces in the khoya.
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3
Take a mixing bowl and add the crumbled khoya.
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4
To this add maida and cooking soda and mix well.
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5
Add very little water or just sprinkle water to form a smooth and soft dough.
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6
No need to knead the dough.
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7
Just gather them together to form a dough.
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8
Cover the dough aside for 15-20 minutes.
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9
Roll out gently to make smooth balls out of the dough.
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10
Heat a heavy bottomed pan on a low flame.
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11
Add sugar, saffron strings and water and heat the sugar solution till the sugar is completely dissolved.
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12
Do not make it too sticky.
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13
Add cardamom powder and mix well.
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14
Switch off the flame once the sugar is dissolved fully.
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15
Ensure that it does not reach the one string consistency.
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16
Heat oil in a pan on medium flame.
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17
When it is medium hot, lower the flame and gently slide the balls into the oil.
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18
Roll the jamuns with a ladle for even cooking and colouring.
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19
Add 3-4 jamuns at a time so that it is evenly cooked.
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20
NOTES/TIPS: - Dont knead the dough.
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21
Just gently mix and form the balls.
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22
If the mixture is dry, add few drops of milk or water and then form balls.
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23
- Ensure there are no lumps or small bits in the khoya.
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24
You can also grate the khoya.
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25
- Ensure there are no cracks in the balls.
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26
Otherwise it might break while frying.
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27
- While deep frying, oil should be low hot to ensure even cooking and coloring.
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28
Or else it gets browned fast.
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29
- The sugar syrup should be warm before you add the fried jamuns to the sugar solution.
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30
The syrup should be prepared earlier and kept warm.
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31
- If the oil is too hot, then the gulab jamuns tend to break.
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32
Adjust the flame to ensure that the gulab jamuns do not break or cook too quickly.
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33
- You can make small balls as they tend to increase in size once it is soaked in sugar syrup.
