Gulab Jamun Using Khova | Mawa Gulab Jamun Recipe | Khoya Gulab Jamun

Gulab jamuns aren't easy to prepare but aren't tough too. A few failed attempts (trust me) and a lot of tries will definitely help you get the perfect gulab jamuns at the end. Only failed attempts teach you much more than successful ones. But keep in mind not to stop trying even after you've failed, this applies for life too :) I have explained elaborately about every step so that it will be easy for beginners. I've also made a video tutorial to help understand a few steps better. Its just a short video but it does help. Mawa gulab jamuns are way more easier than you think but it is a little tricky. Just follow the steps carefully and also read the tips section to avoid any flops and how to even rectify the mistake. For another gulab jamun recipe using milk powder click here.

INGREDIENTS

Makes 18-20 small jamuns
Total Preparation Time - 45 minutes

Sweetless Khova / Mawa - 150 grams (At room temperature)
Maida / All purpose flour - 2 tablespoons
Sugar - 1/2 cup
Baking powder - 1 pinch
Cardamom pods - 4
Water - 1/4 cup
Oil / Ghee / Vanaspathi - Enough for deep frying gulab jamuns

PREPARATION METHOD

Check out the video to learn better

Knead sweetless khova well until there are no lumps and seems smooth.

Then add a pinch of baking powder, maida and knead really well.

Pinch small portions from the dough and roll between palms to make smaller balls (smaller ones are easy to handle than big ones, a handy tip this one is esp for beginners)

Before frying the jamuns make the sugar syrup. To a sauce pan add 1/2 cup sugar, crushed cardamom pods and 1/4 cup water. place on flame and wait until the sugar dissolves and the syrup turns sticky. No string consistencies needed. But make sure the syrup is a little sticky not very watery. (Make sure this syrup stays hot until you fry the jamuns)

Place a kadai on flame and pour enough oil to fry the jamuns. There should be a lot of oil or ghee so as to immerse the balls. If there's less amount of oil your gulab jamuns will not get fried properly and might break or get undercooked.
After the oil turns hot gently drop the prepared balls into it. (oil should not be very hot, if oil is not at the right temperature the gulab jamuns will break and disintegrate into oil)
As soon as you drop the gulab jamuns into the oil gently roll the balls using a ladle so that it doesnt get stuck to the bottom of the pan. Make sure to do this else your jamuns will get stuck and start burning immediately.
Keep rotating them gently in oil as they float around so that you can ensure that they get fried and browned evenly. But do this gently as the balls are fragile and will break easily. Take a look at the video to learn better.
Keep rolling the balls using the spatula gently, until it gets browned up well.
Remove from flame and drop them into the hot sugar syrup and leave them soaked for 30 minutes. Serve then!

TIP 1: There are three main reasons for gulab jamuns to break and get disintegrated in oil.

Too much baking powder. Add only a small pinch and never overdo, do not replace baking soda for baking powder. If you overdo your gulab jamuns will definitely break. Add some more khova and flour and then try again.
Oil temperature not right - If the temperature hasnt got hot enough or if the oil is too hot, the gulab jamuns will definitely break. The oil should never be smoky hot as it will burn the khovas outside and you the insides will stay raw.
Not enough flour. If all the above things were not the problem then try adding some extra flour, like a teaspoon or so and knead well again. The khoya you use might have extra water content than mine so it might need extra flour. And also make sure that there are no big cracks on the balls, so knead well and make it as smooth as possible.

TIP 2: Do not forget to keep rotating the balls while frying as it will help you achieve a better and evenly browned gulab jamun. And make sure you don't use too much pressure on the balls as you turn them, they will be super soft and will break. So handle carefully.

TIP 3: You can also add a drop of rose essence to the sugar syrup to make it more flavorful.