Mawa Gulab jamun/ khoya gulab jamun

The name “Diwali” or “Divali” is a contraction of deepavali which translates into “row of lamps”.Diwali involves the lighting of small clay lamps filled with oil to signify the triumph of good over evil.These lamps are kept on during the night and one’s house is cleaned, both done in order to make the goddess Lakshmi feel welcome. Firecrackers are burst because it is believed that it drives away evil spirits.During Diwali, all the celebrants wear new clothes and share sweets and snacks with family members and friends.

 

Last week I posted gulab jamun recipe with milk powder. But today I made gulab jamun using Mawa/khoya. Its very rich in taste and I personally love it more then the regular gulab jamun’s.

 

Ingredients:

130 gram : Mawa/Khoya

50 grams: All purpose flour (unbleached)

a pinch of baking powder

 

Sugar syrup:

2 cups sugar

2 cups water

1/2 tea spoon of cardamom powder

 

Oil/ clarified butter (ghee) for deep frying

Chopped pistachios for garnishing.

 

Method:

Bring the sugar and water to a boil and let it cook till the sugar is dissolve completely then add cardamom powder and keep aside.

 

Grate the Mawa. (if you using soft mawa then skip this step)

Mix all purpose flour and mawa and baking powder together and knead a soft dough.

Use water if required.

Divide the dough in 15 equal parts and then roll them into round balls.

Heat sufficient oil/clarified butter in a wide pan.

Deep fry the balls in hot oil or clarified butter till its turned completely golden brown. (medium heat/flame only)

Remove in an absorbent paper for few second and then drop them in hot sugar syrup.

Let them soak in hot syrup for 30 – 40 minutes before serving.

Garnish with some chopped pistachio.

 

Note:

The gulab jamun will double in size after its cooked and soaked in water so give them sufficient space when deep frying.

Make sure the suagr syrup is hot when placing the gulab jamun balls in it.

Keep rotating the gulab jamun when frying to give them even golden brown color from all the sides.

Make sure there is no crack in the balls when deep frying, if there are crack’s they will absorb more oil and will not hold proper shape.

Measurements are really important for this recipe.

 

Thanks a lot for reading and do try this recipe this Diwali. Below is the link for basic gulab jamun recipe.

Wish u all a very happy, prosperous and safe Diwali.

 

 

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One thought on “Mawa Gulab jamun/ khoya gulab jamun

  1. Pingback: Gulab Jamun | Up In The Flame

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