Let’s indulge in the sweetness of Gulab Jamun with Kova, a delightful Indian dessert that’s loved for its sugary goodness. This beloved sweet treat is enjoyed across India, and I’m excited to introduce you to its delicious world.
Gulab Jamun with Kova combines soft and spongy dumplings made from milk solids, known as Gulab Jamun, with a rich and creamy Kova (also called Khoya) topping. It’s all soaked in fragrant sugar syrup, creating a dessert that’s both decadent and irresistible.
In this blog, I’ll provide insights into Gulab Jamun with Kova—its popularity, the ingredients involved, and why it’s adored by those with a sweet tooth. It’s a dessert that captures the essence of Indian sweets, so let’s delve into the world of Gulab Jamun with Kova together!
Gulab Jamun With Kova Recipe
Gulab Jamun, a quintessential Indian dessert, is cherished across the subcontinent for its rich, sweet flavors. Made with kova (or khoya), which is thickened milk, these deep-fried golden dumplings are soaked in a fragrant sugar syrup, making them irresistibly soft and juicy. This version, using kova, is particularly popular for its creamy texture and depth of flavor, setting it apart from those made with milk powder.
Equipment
- A deep frying pan or kadhai
- A mixing bowl
- A small pan for the syrup
Ingredients
For the Gulab Jamun:
- 1 cup Kova (Mawa or Khoya) crumbled
- 1/4 cup All-purpose flour Maida
- 1/4 teaspoon Baking soda
- 2 tablespoons Milk adjust as needed
- Ghee or oil for deep frying
For the Sugar Syrup:
- 2 cups Sugar
- 2 cups Water
- 4-5 Cardamom pods crushed
- A pinch of Saffron strands optional
- 1 teaspoon Rose water optional
- 1 teaspoon Lemon juice (to prevent crystallization)
Instructions
Step 1: Prepare the Sugar Syrup
- In a small pan, combine sugar, water, and cardamom pods. Bring it to a boil, then simmer until the syrup is slightly thickened (it should not form a thread). Add saffron strands, rose water, and lemon juice, mix well, and set aside to keep warm.
Step 2: Make the Gulab Jamun Dough
- In a mixing bowl, knead the crumbled kova, all-purpose flour, and baking soda together. Gradually add milk to form a smooth, soft dough. The dough should be pliable but not sticky. If it feels dry, add a little more milk, but be cautious not to make it too wet.
Step 3: Shape the Gulab Jamuns
- Divide the dough into small, equal-sized portions. Roll each portion between your palms to form smooth, crack-free balls. Ensure there are no cracks, as they can cause the gulab jamuns to break when frying.
Step 4: Deep Fry the Gulab Jamuns
- Heat ghee or oil in a deep frying pan over low-medium heat. To test the oil, drop a small piece of dough into it; if it slowly rises to the top, the oil is ready. Gently slide the dough balls into the hot oil and fry them until golden brown, ensuring even cooking on all sides. Do not overcrowd the pan.
Step 5: Soak the Gulab Jamuns in Syrup
- Once fried, remove the gulab jamuns from the oil and immediately immerse them into the warm sugar syrup. Let them soak for at least 1-2 hours, allowing them to absorb the syrup and become soft and juicy.
Step 6: Serve
- Serve the gulab jamuns warm or at room temperature, garnished with nuts or dried rose petals for an extra touch of elegance. They can also be enjoyed with a dollop of vanilla ice cream.
Tips and Information
Tips and Information
- Handling Kova: Ensure the kova is at room temperature to make kneading easier.
- Frying Temperature: Maintaining the correct temperature while frying is crucial; too hot, and the gulab jamuns will brown without cooking through, too cool, and they’ll absorb excess oil.
- Syrup Consistency: The syrup should be warm when adding the fried gulab jamuns, helping them to soak it up better. However, it shouldn’t be too thick, as the gulab jamuns won’t be able to absorb it properly.