Gulab Jamun made with khoya

Preparation Time: 5 minutes.

Cooking Time: 40 minutes.    

Makes 30 gulab jamuns.

Ingredients :

2 cups crumbled gulab jamun mava (hariyali khoya)
¼ cup plain flour (maida)
3 tbsp milk powder
3 tbsp arrowroot (paniphal) flour
Ghee for deep-frying

For the sugar syrup
2½ cups sugar
A few saffron (kesar) strands

For the sugar syrup
1. Combine the sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
2. Simmer on a medium flame for 4 to 5 minutes or till the syrup is of one string consistency.
3. Remove any impurities which float on top of the syrup using a slotted spoon.
4. Add the saffron and mix well. Keep the sugar syrup warm.

How to proceed
1. Combine all the ingredients in a deep bowl and knead well into a very smooth dough.
2. Divide this mixture into 30 equal portions and roll each into round balls ensuring there are no cracks on the surface as otherwise the gulab jamuns will crack while deep-frying. Keep aside.
3. Heat the ghee in a deep non-stick kadhai and deep-fry, 10 gulab jamuns at a time, on a slow flame till they turn brown in colour from all the sides.
4. Drain well and immediately immerse in the warm sugar syrup. 
5. Repeat step 3 and 4 to deep-fry the remaining 20 gulab jamuns in 2 more batches. 
6. Soak the gulab jamuns in the sugar syrup for at least 1 hour.
Serve warm or store refrigerated in an air-tight container for upto 3 days.

Handy tip
Hariali mava is a special kind of mava used to make gulab jamuns.