Friday, May 28, 2010

Kovva Gulab Jamoon

This is one recipe that probably needs no introduction. Call it a sweet or a desert; it’s the favorite sweet of even those who hate sweets. Kovva as it is called in telugu and khoya in hindi is made from milk. Kovva gulab jamuns are popular in most parts of Andhra.

Preparation time: 20-30 mins

Serves: 4


Khoya (Kovva) 250gms
Flour (Maida) 2-2 ½ spoons
Cardamoms (Elaichi) 4-5
Sugar 200gms
Water 200 ml
Refined cooking oil 1 cup


Khoya is generally found in all sweet shops in India and the Mid-east.

Add sugar to the water and keep stirring on medium heat for 5-10mins to make sugar syrup. The syrup shall be of semi-thick consistency. Add cardamoms directly or after powdering them. Set aside

Now mix the khoya and maida together to make the dough. Do not add any water. Beat finely and mix till smooth. This is important as otherwise lumps of uncooked dough will appear while serving and eating which will spoil the aura of the jamuns.

Take small equi-sized balls of the dough and deep fry on low heat in pre-heated oil till they turn golden brown.

Remove and directly add to the sugar syrup. Leave for 10 mins for the jamuns to absorb the sugar syrup.

Serve hot or chilled, gulab jamuns taste great. Popularly served with ice cream as a dessert, gulab jamuns are a regular on any of the special menus in India.

1 comment:

Instinctive Traveller said...

nice blog u have here. : )

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