Gulab Jamun is an all time favourite sweet. In all restaurants, they serve hot gulab jamun with ice cream. It is a yummy dessert. When I was in Madurai, my neighbour always used to make this delicious kova jamun only. She does not buy those instant packets. Instead, she makes her own kova/ khoya. From that time onwards I wanted to try it. Now finally I made this kova jamun last year diwali. It came out very well.
Now let us see how to make Gulab Jamun With Khoya/ Kova
- Khoya/ Kova – 1 cup (sweetless)
- Maida – 1 tablsp
- Cooking soda – 2 pinch
- Oil – to deep fry
- Ghee – 2 tsp
- Pistachio – 10 for garnishing
- For Sugar Syrup
- Sugar – 1 cup (250 ml Cup)
- Water – 1 cup
- Rose essence – few drops
- Saffron – few strands
Add kova, cooking soda and maida in a bowl and knead to a smooth dough. Then make small lemon size balls out of it.
Same time make the sugar syrup. Add sugar, Saffron and water in a vessel and boil for about 20 minutes( no string consistency).
Add rose essence and keep aside. Heat oil and ghee in a frying pan. Don’t heat the oil more.
Low the flame and fry all the jamun in batches. Cook all the sides golden brown colour.
Stir often. Add fried jamun in the hot sugar syrup. Garnish with pistachio and serve after 20 minutes.
Don’t knead the dough more. If you knead more the outer layer will be hard.
If you want to make home made kova, you can use one litre full fat milk. It will give 1 cup kova.
Fry 5 to 6 jamun at a time. Don’t put more.
If you fry jamun in high flame outer layer gets cooked quickly, and the inner side will not be cooked.
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