For several days I was avoiding to make the Gulab Jamun because of all the efforts of making khova and all that. But when Srivalli put it as Indian Cooking challenge I decided to make it and believe me its worth the efforts. The gulab jamuns of home made khova are really heavenly and worth the efforts. Actually, I wanted to take the step-by-step pictures, but my camera decided not to co-operate.
Sugar – 3 cups (if you want excess syrup i.e floating jamuns increase by a cup)
Water – 1 cup (increase if you’re increasing sugar)
Bakind Soda – 3 pinches
Cardamom – 4 pods
Saffron leaves – a few
Oil – 1 cup (for deep frying)
Bring the milk to boil in the deep non stick pan. Reduce the flame to between low to medium and continue to heat the milk. Stir occasionally in regular intervals until the milk completely thickens to form the khova.
8cups milk makes 1 & 1/2 cups of khova.
Combine sugar and water in a flat bottomed broad pan and simmer on a low heat until sugar dissolves. Add cardamom powder and saffron leaves and remove from fire.
Knead khova, maida and soda and quickly shape into balls. Heat oil on a medium flame. Fry the jamuns till golden brown over a low to medium flame, keeping oil temperature uniform. Oil should not smoke. Drain the jamuns and soak in the warm sugar syrup.
I make gulab jamun a day before I want to serve. While serving I just heat them a little in micro for 20-30 seconds.