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Khoya Gulab Jamun

rituscooking's picture
It makes a great dessert after your lunch or dinner meals. It can be prepared once and used for about a week (keep refrigerated and microwave little before serving)
Ingredients
  Nonfat dry milk 2 Cup (32 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Heavy whipping cream 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Baking powder 1⁄2 Teaspoon
  Oil 2 Cup (32 tbs) (For Deep Frying)
  White sugar 2 Cup (32 tbs)
  Water 1 Cup (16 tbs)
  Milk powder 3 Cup (48 tbs) (Full Cream)
  Thick cream 300 Milliliter
  Condensed milk 1 Can (10 oz)
Directions

Method:

For Gulab Jamun

1. Mix all the dry ingredients.

2. Make the dough with heavy whipping cream.

3. Make oval shape gulab jamun.

4. Deep fry gulab jamun in oil.

5. Boil the water and sugar till little thick.

6. Soak the Gulab Jamun in the syrup.

7. Cool down Gulab Jamun.

For khoya

1. In a microwaveable bowl mix full cream milk powder, thickened cream and condense milk.

2. Keep the bowl in microwave on high for 4-5 minutes then stir the mixture and again microwave it for 4-5 minutes.

3. Cool down khoya.

Decorating into Khoya Gulab Jamun

1. Cut the oval shaped Gulab Jamun 3/4 th and fill the khoya in it.

2. Sprinkle cut pistachio/almond/cardamom powder (optional).
3. Delicious Khoya Gulab Jamun is ready to be served.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Punjabi
Course: 
Dessert
Taste: 
Sweet
Feel: 
Smooth
Occasion: 
Diwali, Holi, Wedding
Interest: 
Holiday, Everyday, Gourmet, Party
Restriction: 
Vegetarian
Ingredient: 
Khoa
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
1
Story
The recipe is at http://www.RitusCooking.com , direct link to recipe http://www.rituscooking.com/1_103_Khoya-Gulab-Jamun.htmlis
Subtitle: 
Khoya Gulab Jamun

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4 Comments

veg.foodie's picture
when you say 'fill it with khoya', does that mean the jamun needs to have a hollow core..? Can i use a gulab jamun mix for this...??
RitusCooking.com's picture
No it does not mean hollow core. It means cut the gulab jamun 3/4th from center and fill khoya in it.
shahid's picture
I think (level of difficulty) is [easy] rather than [bit difficult] coz itz easy to cook.
Anonymous's picture
if using gulab jaamun mix keep in mind that its all flour (maida),the more you use the mix the less spongy gulab jaamun will become....try to use all khoya with may be a spoon of gulaab jaamun mix ....i just make khoya at home by boiling the full cream milk ....its costs me only $2.50 .....