Khoa
ke Gulab Jamun
Ingredients:
For the Khoa balls:
Khoa: 1 packet ( the small
one ,which we get in the Indian stores)
All-purpose Flour (Maida): 2 tablespoons
Ghee (clarified butter) / refined oil for frying,
Some milk.
For the sweet syrup:
Plain water: 4 cups
Sugar: 3 cups
Method:
To make the
Khoa Balls:
- If it is frozen,keep the khoa packet to thaw prior to the night when you want to make the gulab jamuns.
- Once thawed, take half the quantity of khoa and knead it until it is really soft and doesn’t break if shaped into a ball.
- Once it is this soft, add half a teaspoon of maida ( all-purpose flour) and knead again for 10-15 minutes. Remember its not important to keep in mind the time for kneading. Rather keep a check on the texture of the khoa,sometimes, it might take more than 15 minutes to knead it to the right texture and sometimes if the khoa is fresh, it won’t take more than 7-8 minutes.
- The all-purpose flour added in the above step is used to bind the khoa and prevent it from disintegrating while frying.
- Keep taking more and more quantity of khoa,until the packet is completely used and keep adding all-purpose flour ,half a tablespoon at a time, till you are able to get nice, smooth balls. There should be no crack in these balls, else they will surely break while frying.
- Also to get a smoother surface, add a very small quantity ( a teaspoon or more) of milk to the khoa - flour mixture. Do not add too much of milk, else it will be very tough to shape them into balls.
- Once the balls are ready, heat some ghee (clarified butter) / refined oil in a fry pan.
- Do not let the ghee/oil become to hot , else the balls will get burnt from outside without being cooked from inside.
- Fry the khoa balls, adding 2-3 at a time, till they are golden brown in colour. Keep them aside on a tissue paper. Sometimes, on frying ,the balls start disintegrating. This means that they did not bind well. So you will again have to knead them well adding some more flour, till they are really soft. Do not add too much flour, else the balls will become very hard.
- I prefer using ghee, instead of refined oil. Ghee gives it a very rich taste, but you may use whatever you feel like.
To make the
syrup:
- Take the water in a double boiler and add the sugar to it.
- Let it cook for sometime till you get a 2-strand syrup. You can check the consistency of the syrup by dipping your finger and trying to feel the syrup between your index finger and your thumb. If while trying to separate your two fingers, the syrup is easily separating out, then it needs more cooking. If the syrup, just sticks hard to your fingers, then it is surely over-cooked and too hard for being called syrup. You can add some water in this case. Till you get the right consistency. The following picture shows you what ,syrup with two strand consistency looks like.
After
the syrup is ready, put the khoa balls in this syrup and let them stand. I
always like to add the khoa balls , when the syrup is warm. This helps the
syrup, penetrate into the balls much quickly. Also allow sufficient standing
time , so that the syrup completely penetrates the balls and no middle area is
left without the syrup.
Serve it with some almonds
(blanched and sliced) and add a small drop of kewra (pandanus) essence when serving. I
suggest, anyone should always eat gulab jamuns, slightly warm. They taste
simple amazing!
Enjoy!
1 comments:
Thanks for this recipe...I will surely try it....I did not know till now how to make khoa gulab jamuns and I did not want to try it till now...but looking at your great pics...I will surely try them now....
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