Making Pala Kova // Pala kova Gulab Jamun / Khoya Gulab Jamun

         
This is one of the more popular Indian sweets.This sweet is very delicious,as absolutely melt-in-the mouth favourite Indian dessert and is a living embodiment of Indian sweet traditions.Gulab jamuns are golden broun balls in flavored sugar syrup.They are served warm or at room temperature.

                 The main ingredient is most Indian sweets is Khoya / Koova .Which is a thicked from of milk and forms a base in most creamy sweets like gulab jamun.This recipe from my mom and she prepaid this  gulab jamuns.

Ingredients:-
For Making Jamuns:-

 Un sweet-end Khoya / Mawa / Koova-1 cups ( Home made )
Maida / All purpose flour-3/4 cup (u can put more or less)
Cooking Soda-1/4 tsp
Oil- for deep frying kamuns
Milk enough to make the dough (optional)
For Sugar Syrup :-

Sugar-2 cups
Water-2 cups
Cardamom Powder-1 pinch (optional)



Making Khoya :-

Bring milk to boil in a heavy bottomed pan.Reduce flame to medium and simmer.

Continue simmering,stirring very frequently,especially towards the end,when milk has become thick.

You must not let it stick at the bottom,or it will burn.Smell of burnt milk is terrible and no good for making anything with.
When the milk is almost solid,quite thick,turn the heat off and allow to cool.

 Now add sugar  cook it for 5 minutes.Kova is ready.

keep it aside for cooling.Use it to make any sweet you want.Store in freezer it will stay up to 6 to 12 months.

For Syrup:-

          In a sauce pan ,add sugar and water and bring to a boil.Add the cardamom powder.Simmer until you have 1 thread consistency syrup (when a drop of syrup is stretched between your forefinger and thumb,you get a single wire.

Making Gulab  Jamuns :-

For his gulab jamuns we need it like keep khoya little milky.

Now mix khoya,maida,baking soda, make it to a soft dough.(you can add more or less milk to make a soft dough).Keep aside for 30 minutes.

Make small balls by rolling each portion between your palms into a smooth ball or you can make into small longitudinal shape.Place the balls on a plate.Keep it aside.

Heat oil to low medium hot,not smoking hot.Fry in small batches,until they are dark brown in color.(If oil is to hot,gulab jamuns will burn very quickly to dark brown on the outside and not cook inside properly).

 When jamuns will rise above gently stirring continuously. The jamuns must be gently and constantly stirred to ensure even browning on all sides.Keep turning the jamuns until they are a golden brown all over.

 Drain the deep fried jamuns  and drop them in the sugar syrup.

Leave aside for at least half an hour for the jamuns to get soaked in the syrups.

Gulab jamuns can also be served with ice cream or fresh cream.

 Enjoy !!!!!!!!!!!!!!!!!!!!!!!