Gulab Jamoon with Kova / Koya

                                                                       

Gulab Jamoon with Kova /Koya

Gulab Jamoon is India's most popular dish served at almost all functions and festivals. I personally feel Jamoon made at home from the scratch tastes better than the jamoon made from ready mix available in the market. Kova / Koya adds to the richness of this dessert. Hot jamoon with vanilla ice cream tastes great.

Ingredients:    (Makes 20 Gulab  jamoon)
For Jamoon
1 cup fresh kova /koya
5 table spoon maida
1/8 tea spoon baking soda
1/4 tea spoon eachi powder
Oil/Ghee for frying jamoon
For sugar syrup
2 cups sugar
2 cups water
1/4 tea spoon saffron
1/2 tea spoon elachi powder
1 table spoon finely chopped pista

Preparation:
For sugar syrup:
1. In a thick bottom vessel combine sugar, water, saffron and boil till sugar melts.
2. Boil for 5 more minutes and add elachi powder ,mix well and put off the flame.
3.  Keep the sugar syrup aside
For Jamoon
1. In a bowl crumble kova so that no lumps remain
2. To this add maida, baking powder, elachi and knead lightly adding very little water. (If the kova is fresh no water is required to knead the dough)
3. Rest the dough for 15 minutes
4. Divide the dough into 20 equal parts and make  smooth balls taking care no cracks are formed
5. Heat oil to smoke and then reduce the heat to low
6. Now drop 3-4 jamoon at a time and fry on low flame, rolling the jamoon lightly  so that it  cooks evenly inside and out and are golden brown in colour.
7. Remove the fried jamoon from oil and drain on a paper towel.
8.Drop them into warm sugar syrup
9. Garnish with chopped pista.
10. Allow the jamoon to soak in the sugar syrup for 3-4 hours.
11.. Serve them hot or cold.