This recipe is one fantastic recipe from my mom’s recipe collection!
Once you try out this recipe, you will never use the instant gulab jamun mix ever again!
Sugar – 2.5 cups
Unsweetened khoa – 200g
Milk powder – 50g
Maida – 50g
Elaichi powder – 1/2 tsp
Ghee /oil for frying or mix of both
In a kadai , Add 1.5 cups to the sugar and keep stirring till it starts boiling and remove it and keep it aside.
Add 1 tbsp water to khoa and knead it and make it soft if it’s crumbly. If it is a store bought soft khoa avoid adding water and kneading.
Add milk powder and maida , elaichi powder to the khoa and make gulab jamun balls.
In another kadai add ghee/oil mixture , heat it well , and add just 3 to 4 pieces of khoa balls at a time and not more and fry them in low flame til you get a dark reddish colour. While frying make sure you take hot ghee/oil mixture from the sides and pour it above the jamuns and keep frying . This ensures even cooking.
Remove it and first keep it in a plate with tissue paper then add those balls to the sugar syrup and let it soak for atleast 2 hours before you keep it in the fridge.