At first I thought –no way!! Make khoya at home- it’s way too tedious. I mean a challenge is fine but this was really taking it a bit too far. Even my cook agreed. She said ‘chechi , I will get it for you why do you have to slog so much’ Obviously she doesn’t understand WHY I even bother entering the kitchen and what’s with the photographing food she asks. Do you get paid?
Doing it for ‘myself’ is something she doesn’t get.
I absolutely enjoy blogging and cooking its my space where I get to say whatever I want..its liberating isn’t it?
Anyway, I had decided not to take part in this months ICC but then at the last moment I had sometime to kill and I thought ‘why not’ I’m so glad I did..it was so exciting and not at all as difficult as people around me made it out to be. The Jamuns were moist and just PERFECT!!I used the recipe from indos blog.Here’s the recipe once again
1. 4 litres whole milk
2. 1/2 kg maida (all purpose flour)
3. 1 tbsp curd (yogurt)
4. 1 tsp baking soda
5. 2 cups ghee
6. 2 litres of sugar
7. 1/2 lemon
To Make Khova
1. In a wide mouthed heavy bottom pan add the milk and heat it in a medium flame. (add a couple of stainless steel spoons into the milk to avoid burning)
2. Reduce the milk for 3-4 hours till the milk solidifies and becomes thick.
3. Whip together yogurt and baking soda
4. To the khova add the flour and yougurt mixture and knead till it forms a pliant dough. (make sure not to add too much flour, just enough flour to make the khova pliant)
4. Make 3/4 inch diameter balls and set aside
Prepare sugar syrup
1. In a pan add the sugar and just enough water to cover the sugar. Heat till it comes to a boil.
2.Squeeze the half of the lemon (this is to avoid sugar crystals). Set aside.
1. Heat the ghee and deep fry the balls, adding a few at a time till golden brown.
2. Cool the balls and soak them in the sugar syrup.
3. Let sit for a few hours.