My MIL makes awesome gulab jamuns from scratch. I grew up eating MTR jamuns and I loved them until I tasted the jamuns made from scratch with khoya. They are quite easy to make and they taste soooo good.
Khova/ Khoya – 1 pkg (I used Nanak frozen khoya)
Sooji (semolina) – ¼ cup
Cardamom powder – 1 tsp
Oil/ Ghee – enough for frying
For the syrup:
Sugar – 2 cups
- Thaw khoya by leaving it in the refrigerator overnight and resting on the counter for couple of hours.
- Add water to sooji and knead till it resembles roti dough. Cover and let it rest for about 1 hour. Knead again for another 5 minutes.
- Add 2 cups of water to sugar and simmer till the sugar melts about 15-20 minutes.
- Crumble khova into the food processor and add sooji dough & cardamom powder. Pulse until it almost comes together, about 3-5 minutes. Remove into a bowl and knead well for at least 10 minutes.
- Roll them into small balls. My MIL makes them into bullet shaped balls because they fry up better without any rawness in the center.
- While the jamuns are being made, heat oil/ ghee; when it is hot enough, slowly slide in the first batch of jamuns and fry on medium flame till golden brown. Do not over crowd the pan; always fry in batches. Also keep an eye on the oil temperature; too hot jamuns burn.. not hot enough jamun centers are uncooked. Remove the fried jamuns onto a plate and let them cool for couple of minutes, before sliding them into the sugar syrup.