Go Back
+ servings
side shot of gulab jamuns stacked on a brass serving bowl
Print Recipe
4.67 from 3 votes

Khoya Gulab Jamun Recipe

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 mins
Cook Time30 mins
Resting Time15 mins
Total Time1 hr
Course: Dessert
Cuisine: Indian
Servings: 12
Calories: 223kcal
Author: Hina Gujral



Ingredients For Gulab Jamun:

  • 200 gram khoya (mawa)
  • 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


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.



  • 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. 


Calories: 223kcal | Carbohydrates: 41g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 72mg | Potassium: 9mg | Fiber: 1g | Sugar: 33g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 1mg