Khoya Gulab Jamun Recipe | Halwai Style Soft-Gulab Jamun
How to Make Gulab Jamun Using Only Khoya/Mawa?
Hello friends! Today I am making the perfect Halwai-style soft gulab jamun recipe, which we will make using only khoya. So come on, let's see the recipe ahead! We are going to make gulab jamuns from only mawa in a perfect way, so your gulab jamuns will neither break nor become hard. This is the easy way to make difficult Indian recipes—the best gulab jamuns with hot chashni... a Deepawali special recipe!
Hello, hello friends, welcome to Kitchen Expert Corner! Today our recipe is gulab jamun—and that too the soft ones, and absolutely piping hot, piping hot gulab jamuns! These will be so good. But you must be thinking, does making them at home always fail? Well, today we will make them without paneer! Come on, let's quickly get into it without wasting time and see how we will make this. I will show you everything, how the gulab jamuns will turn out and in what way. First of all, I have taken exactly half a liter of water. Until the syrup forms, you can add a little cardamom into it... and while the syrup cooks, let's look here at our mawa.
You must be thinking, how can a dough form with just mawa? Or how will we even make it? Well, we will add one small thing into this, which I will tell you. But look here, how is the texture? It is the granulated one and is very well set. Now look at our mawa, I am using 200 grams here, and around 20 grams I have saved back. With this, I will mix it well. It has to be mixed thoroughly, absolutely well, by just applying your hands over the mixture. We will mix it nicely... but remember, this has to be done without pressing too hard! Now look, in this manner, I will mix a little more, and the remaining portion that was saved will also be mixed in. It is very soft here, and the reason for that is that it is completely homemade.
Now, add exactly 1/4 teaspoon of baking powder—you can take baking powder or baking soda, anything. I have taken it here, and you always see the way to mix it, right? This is how it's done. Now we have to make sure the baking powder is mixed completely and thoroughly into everything. Even here, I am mixing it very, very lightly. Because if I mix it too much, its moisture will release again since it is already homemade mawa, which is super soft and extremely delicious!
So let's just close this up, and just a slight amount of moisture will release on top, making it easy to shape. Let's clean our hands now. This is step two, where we are seeing how we will make the round balls and how they will turn out. Clean your hands and apply a tiny bit of ghee or oil, and then I started making the small dough portions. When you mix and roll it very gently piece by piece, look how beautifully the balls will be formed due to the moisture in the khoya! And on the side, our sugar syrup is cooking nicely.
Keep the oil up to at least half the kadhai, because if the depth isn't proper, the balls we make won't turn out smooth. We will drop a small piece to check whether our oil is heated or not. And this is the perfect way to ensure that when you make kala jamun or regular jamuns, they don't burst when put inside; definitely do a test run for this! Put the pieces inside and slide them to the side gently using the spatula, then add more... put only as many as can submerge well in the oil. As soon as you put them, they will puff up and rise just like a poori!
We just need to make sure we fry them beautifully on medium flame so that they cook thoroughly from the inside, maintaining a uniform temperature. If you keep it on medium, all your gulab jamuns will come out with the exact same color... see, they all have an even color now! The oil was heated very well, and we kept a good quantity of ghee or oil, due to which it circulated well around them, and they puffed right up to the top.
Now we will drop all these gulab jamuns into the warm sugar syrup. I am taking out the second batch... another great way is to take them all out on a plate first and then add them all together into the sugar syrup at once. Let me show you one gulab jamun, look how beautifully it has puffed up! Otherwise, when you make them from readymix packs, they tend to get hard, but these gulab jamuns are very fluffy and very soft. You can let them soak for two to three hours after they ai9re warm and then enjoy them... according to your preference! These gulab jamuns turn out incredibly soft and are always made at our home. You make them too, and please share your experience with me in the comments!
💬 Share Your Feedback
Did you try making this soft Halwai-style Gulab Jamun at home? How did it turn out for you? Please let me know your thoughts and suggestions in the comment box below. Don't forget to share this recipe with your friends and family!
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