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Monday, October 28, 2013

Gulab Jamun Recipe-Gulab Jamuns with Khoya-Deepavali Sweets

I have been getting lot of requests for gulab jamun recipe with khoya. So I called my mother and got the recipe from her as she is an expert in making gulab jamuns. Already we have seen how to make gulab jamun with instant mix and with bread, today we will learn how to prepare Gulab jamuns with khoya following this very easy recipe.

Gulab Jamun Recipe-with khoya

Gulab Jamun Recipe with Khoya 

Prep time - under 10 mins
Cook time - under 20 mins
Yields - 12-15

There are only 3 steps in making gulab jamuns. Sounds easy isn't it? Yes, it is very easy but you have to know a few important points when making gulab jamuns which I have explained in detail below.

1.Preparation of sugar syrup
2.Preparing the dough
3.Frying the gulab jamuns

Ingredients needed

Khoya (sugarless) -1 cup
All purpose flour/maida - 1/3 cup
Cooking soda/soda bi carb - a generous pinch
Oil for deep frying

For the sugar syrup 

Sugar - 1 1/2 cup
Water - 2  cups
Cardamom powder -1/4 tsp or 2-3 cardamoms crushed

Rose essence - 1/4 tsp


In a wide vessel, mix together water, sugar and cardamom powder. Dissovle the sugar over low heat. Once the sugar dissolves, turn the heat to medium and let it boil. When the syrup becomes slightly sticky, switch off the flame. Do not boil too much. When the sugar syrup cools a little, add rose essence and mix well.

The sugar syrup should be kept ready before frying the gulab jamuns.

Bring maida to room temperature and sieve it.

I used ready made store bought Khoya/khova. Bring the khoya to room temperature.I  passed/rubbed the khoya through a sieve with big holes to make it soft. You can use the carrot grater also with big holes.I did this to make it easier for kneading. This step is not necessary, if you are using homemade khoya.


In a bowl mix together khoya, maida and cooking soda. Then add little water to make a soft pliable dough. Since the khoya itself has moisture, you do not need much water. You will need approximately 1 -1 1/2 tbsp of water. Let the dough sit for 5 minutes.

See the picture below, the dough is ready. You do not have to knead the dough as you do for chapati. The dough should be smooth, that's all. Now divide the dough into equal parts and make smooth balls without any cracks. While making balls ensure that you do not give much pressure.Keep the dough covered to prevent it from drying.

how to make gulab jamun with khoya

Now heat oil in a kadai, when the oil is hot, reduce the temperature to low and fry the gulab jamuns. Keep stirring it gently for even browning. When the heat is high, the gulab jamuns will turn brown immediately and the inside will remain uncooked.That is the reason for frying the gulab jamuns in very low flame.

First they will turn golden brown, then they will change to a shade next to golden brown- light brown color. At this stage, remove the gulab jamuns from the oil with a slotted ladle and drop it into the sugar syrup. The sugar syrup should be warm and not very hot or cold when you drop the gulab jamuns in it. So ensure that the sugar syrup is warm when dropping the gulab jamuns in it.

Gulab jamuns with khoya

Let all the Gulab jamuns remain soaked in the sugar syrup for 2-3 hours. Serve warm or chilled.

Note - It is usually equal cups of sugar and water for the sugar syrup but since I love more syrup, I added 1/2 cup more water.

Do prepare this Gulab Jamun this Diwali and enjoy with your family and friends. Advanced Diwali wishes to you all!

Do check out my

Easy Bread Gulab Jamuns

Gulab Jamun with instant gulab jamun mix

Do not miss my Diwali Recipes. Find a great collection for Diwali Sweets and Snacks or click the picture of  kaju katli to take you to that page. All the recipes in Padhuskitchen are tried and tested in my kitchen.

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  1. Perfect deepavali sweet looks delicious.Always my khoya gulab jamun preparation big disaster,after seeing your recipe thought to try once.After trying your version post it soon.Thanks for sharing.

  2. jamuns looks delicious padhu, I too made this almost the same way , yet to be drafted :)

  3. Yummy and delicious jamuns. Love it to the core.

  4. This is simply torture displaying such mouthwatering gulab jamuns. That too by adding khoya which is my favourite additive.

  5. Cute and fantastic juicy jamuns,they came out extremely prefect.

  6. i'm sure this dessert is very tasty! :)

  7. I followed your recipe but the jamuns got dissolved in oil and became shapeless :(

  8. Unknown -The recipe is so easy that there is hardly any possibility to go wrong. I publish it here only after trying it. Either you would have added more water than needed or you would not have kneaded to a smooth dough. There should be no cracks in the balls. If the oil is not hot enough, this will happens.

  9. I followed your recipe very nice and tasty.

  10. This recipe I tried. It was too good. amazing. Thank you so much. all should try .

  11. I want to prepare Jamuns without using khoya.how can prepare it?how to make dough for making jamuns as I don't like to use instant one.thank u.

  12. hi where can i get this khoya sugarless will i get it in aavin parlour

  13. The gulab jamuns broke up once I put them into the syrup :(

    1. It happens if the sugar syrup is too hot. Both the jamun and the syrup should not be hot. I have written clearly to ensure that the sugar syrup is warm when dropping the jamuns.

  14. I tried making these gulab jamuns.. Everything seemed perfect till I tasted them. I dont know what went wrong they were extremely soft I guess lack of binding. Can you help to correct the flaw..TIA

  15. Hi padhu.. I tried ur receipe.. I m facing some issue, that my jamun s nt absorbing jeera.. its already been 4 hrs... can u pls suggest any solution...

    1. The balls should not be firm/tight. You must not give too much pressure when making the balls as it will not absorb the sugar syrup.

  16. Tried this for Deepavali and it was delicious!!! Thank you for sharing this!


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