Khoya Gulab Jamun Recipe

side shot of gulab jamuns stacked on a brass serving bowl

4.75 from 4 votes

Gulab Jamun is a popular Indian sweet made with khoya (mawa) and sugar syrup. This is a tried and true Gulab Jamun recipe. Learn how to make best khoya gulab jamuns in a few simple steps.

Prep Time30

Cook Time30

Resting Time15

Total Time1

Course: Dessert

Cuisine: Indian

Servings:

Calories: 223kcal

Author: Hina Gujral

Equipment

Mixing Bowl
Deep Frying Pan
Saucepan

Ingredients

Ingredients For Gulab Jamun:

200 gram khoya (mawa)
⅓ Cup semolina (rava/sooji)
¼ Cup paneer (cottage cheese), crumbled
1 teaspoon cardamom powder
¼ teaspoon baking soda
¼ Cup water
4 Cup Ghee/Refined Oil for deep frying

Ingredients For Sugar Syrup:

2 Cup sugar
2 Cup water
1 teaspoon green cardamom powder
¼ teaspoon saffron

Instructions

How To Make Gulab Jamuns With Khoya:

Grate khoya in a clean bowl. Please note that for soft Gulab Jamun it is necessary to grate khoya and not to crumble it with fingers. Set aside.
In a separate bowl add sooji and pour ¼ Cup of water over it to moisten and soften sooji. Set aside for 5 – 10 minutes so that water is absorbed by sooji. This helps in mixing it well in the dough. Do not get carried away and add too much water.
To make a dough, combine grated khoya, softened sooji, crumbled paneer, baking soda, and cardamom powder. Knead well for 5 - 10 minutes or until smooth, soft and firm dough is formed.
Let it rest for 5 – 10 minutes in the fridge while you heat oil for deep frying.
To shape Gulab Jamuns, pinch a small portion from the dough and shape it round rolling between your palms. Similarly, shape rest of the gulab jamun.
Heat oil in a heavy bottom pan over medium heat.
Deep fry the khoya balls in small batches over low heat until dark brown on both sides. Keep the flame low to medium while deep frying for even cooking.
Drain fried balls on a kitchen towel while you prepare sugar syrup.

How To Make Sugar Syrup:

Once sugar is dissolved add cardamom powder and saffron. Stir to combine. The sugar syrup is ready for gulab jamun once it stickiness and thickens a bit.
Add warm jamun to the sugar syrup. Stir nicely. Cover and set aside for 1 - 2 hour before serving.
Serve Gulab Jamuns warm.

Video

Notes

To make soft Gulab Jamuns, knead the dough very well so that no lumps remain.
If the dough seems too sticky to shape the balls, keep it in the fridge for 15 - 20 minutes.
Always deep-fry jamun over a low to medium heat for even browning and cooking.
Gulab Jamun increases considerably in size after absorbing the sugar syrup. Hence, shape them accordingly.
It is important that gulab jamuns are warm and not at room temperature while adding in the hot sugar syrup. If required, microwave fried gulab jamun for 5 minutes before soaking in sugar syrup.
Let gulab jamun rest in sugar syrup for 1 - 2 hours to get soft and spongy.
If you do not want to use all the fried balls at a time. Store half of them in the fridge in an air-tight container. Whenever required, make sugar syrup, microwave fried balls, and soak in syrup.

Nutrition