Gulab Jamun –Made with ghee leftover Khoya
Gulab Jamun made with homemade Khoya/ Mawa you get post making ghee/ clarified butter at home.Most people discard it ,but its an amazing ingredient and can be used to make many delicacies you can indulge in. Its rich in ghee and organic. Then why waste it?
Making clarified butter/Ghee at home is indeed a very satisfying process. In our house it’s a regular feature. Normally, we need to churn butter and make ghee almost every fortnight. Since, we do it so often I get a lot of Khoya/Dried milk residue/Mawa after making the ghee.
As kids my mother used to add some sugar to the Khoya and give it to my sister and me to eat.We used to relish that cup of dessert just like that. Simple but very satisfying.
My first recipe with homemade ghee residue Khoya was KHOYA BARFI (click to open). It tasted a bit like Mathura ka Peda and I just fell in love with the flavors.My kids,who are pretty picky eaters also amazed and wanted more and more.So Khoya barfi became the fortnightly Treat for them.
But then I wanted to explore new ideas and it was followed by KHOYA KULFI and it tasted similar to the rabri kulfi you must have had from the market many times. Subsequent to that came ,KHOYA BADAAM PEDA– A perfet Pooja Prasad . Then I tried a fusion of Indo-American style and made KHOYA TRUFFLES. My kids went crazy over them. Tory try the above recipes just click on the names to open.
Homemade ghee brought so many new recipe ideas and I truly enjoyed making each one of them.
Some of the above mentioned Homemade khoya recipes with ghee leftover khoya are:
Gulab Jamun madewith homemade khoya
Gulab Jamun made with homemade Khoya/ Mawa you get post making ghee/ clarified butter at home.Most people discard it ,but its an amazing ingredient and can be used to make many delicacies you can indulge in. Its rich in ghee and organic.
In a saucepan, add sugar, water, saffron and green cardamom and boil till it reaches thick consistency. Once it reaches needed consistency, add the rose water, mix well and keep the sugar syrup aside to cool a bit.
Now, in a mixer attachment, add the home made refrigerated leftover Khoya and 2 tbsp. of Maida and sooji and grind till the Khoya is fine and smooth. All the three ingredients should be mixed nicely. Do knead it for 5 – 8 minutes to make it smooth .Pour in a bowl and keep aside.
In the same mixer attachment, now add the refrigerated Paneer (homemade) and pulse till fine and smooth.If you are making fresh paneer the this instead in a mixer, just knead the paneer with your hands and make it smooth.
Now, combine the paneer and Khoya mix and add 2-3 tbsp. Maida more to combine this mixture together. Knead it well and keep aside covered for 3-4 minutes.
Meanwhile in a kadai/ saucepan- Heat Ghee to fry and heat till medium hot and reduce the flame to low once the ghee is hot. Remember we need to fry on medium hot oil or the jamuns will get brown quickly from outside and not cook till inside. The oil temperature is of prime importance here.
6. Uncover the Jamun dough, touch it and it should be soft but not crumbly dough. Now, begin making small balls from the dough. If at any stage you feel any cracks in the ball then you may add a little more Maida to avoid the ball to break while frying. Make equal sized balls with a tiny chopped almonds and pistachio filling in each. For this measurement, you’ll have 6 medium sized Gulab jamuns. You can double the ingredients if you want more jamuns.
Fry the jamuns on medium heat till brown on all sides.
Dip these one by one in the sugar syrup and cover for 15 minutes so that the jamuns can soak up sufficient syrup. Do not leave these Gulab Jamun in excess syrup as they are very soft and tender.They may crumble down soon if left in too much of sugar syrup for long.
Garnish with rose petals, or silver work or chopped pistachios.