Stuffed gulab jamoon

Gulab jamoon is the popular Indian sweet liked by everyone. This Khova jamoon is also very easy to prepare as instant jamoons if you get khova in handy. Jamoon prepared with khova is really excellent and cannot be compared with anything....I did the stuffing for nutty and crunchy taste in between. You can avoid the stuffing and do the normal jamoon. 

Jamoon prepared with Khova or Khoya is also called as Kala Jamoon, this type of jamoon is little darker than the regular one. My sister prepares dry jamoon with instant powder and this way too, which is easy for packing and sending gifts. Do try as per your need and taste :)

Ingredients:

• Khoya/Khova - 1 cup
• Maida/All purpose flour - 1/4 cup
• Baking soda - a generous pinch
• Milk - a tsp or as required
• Ghee - 1 tsp

For stuffing:(optional)

• Almonds - 1 tbsp, chopped finely
• Melon seeds - 2 tbsp
• Raisins - 2 tsp, chopped finely
• Pistachio - 1 tbsp, chopped finely
• Cardamon powder - 1/2 tsp

For sugar syrup:

• Sugar - 1 cup
• Water - 1/4 cup
• Saffron - 4 to 5 threads
• Cardamon powder - a tsp

  
Method:

Keep the khova in room temperature. Chop the nuts finely. Combine all the ingredients given under 'for stuffing' and keep aside.

Grate or try using a fork to mash the khova. Combine maida and baking soda to the khova.

Knead softly to form a smooth dough. If it is too dry, add a tsp of milk. Add a tsp of ghee in hand and mix the dough lightly. Keep aside for 10 minutes. Divide the dough equally and roll it round. Flatten the balls and stuff the nuts mixture and close it carefully. Roll it smooth balls without applying pressure. 

Heat sugar and water in a wide bowl to a sticky consistency or under heat for 10 minutes. Add saffron and cardamon powder. Switch it off.

Meanwhile, Fry the jamoon balls. Bring oil hot, in a low-medium flame.  Add the jamoons one by one and keep rolling the jamoons gently with the use of the ladle inside the oil so that it gets evenly cooked and fried to deep golden brown in color.Drain in kitchen towel.

Immediately add it to hot syrup. Let it get soaked well. For Dry Jamoon soak for 10 minutes and immediately remove from sugar syrup and keep aside. In a plate with sugar, roll the jamoons ans store it.

For Jamoon in syrup, soak and refrigerate it.

Note:

• If you have cracks in the jamoon balls when you are making, sprinkle more milk and make a smooth dough. 
• For jamoons in syrup, soak jamoon for 10 to 15 minutes and remove jamuns from the  syrup and store them separately. While serving, in a bowl add 2 jamoons and 4 tbsp of syrup and serve.
• While frying jamoons the oil should be in a low-medium heat. Otherwise the outer layer will be crisp and brown and the inner layer will not be cooked.
• Stuffing is optional, but the nuts soaked in syrup will taste great !!!
• While stuffing, grated panner(cottage cheese), grated khova, any type of nuts can be added.