GULAB JAMUN Lovers Rejoice! eggless gulab jamun

Dough: The dough for Khoya Gulab Jamun is made by mixing khoya, all-purpose flour (maida), and sometimes a bit of baking powder to give it a soft, smooth texture. Some recipes might also include a pinch of cardamom for added flavor.
Frying: The dough is shaped into small balls and then deep-fried in ghee or oil until golden brown, which gives the Gulab Jamun its signature crispy exterior.
Soaking Syrup: After frying, the jamuns are soaked in a warm sugar syrup flavored with cardamom and rose water or saffron. This syrup infuses the fried dough balls with sweetness and moisture, making them soft and juicy on the inside.
Texture & Flavor: Khoya Gulab Jamun has a rich and dense texture because of the khoya, making it slightly different from the traditional version, which is often made with milk powder. The taste is a delightful balance of sweetness from the syrup and the creamy richness of the khoya.
Khoya Gulab Jamun is often served as a festive dessert in India, especially during weddings, festivals like Diwali, or other special occasions.