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  • Side Dish For Chapati

Gulab Jamun Recipe-Gulab Jamuns with Khoya-Deepavali Sweets

October 28, 2013 by PadhuSankar 21 Comments

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

Preparation 

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.

Method 

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.

kaju-katli-diwali-gift

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank  you!

Related posts:

Ennai kathirikkai kulambu-Ennai kathirikkai kuzhambu-Ennai kathirikkai Kulambu recipe
Vella Dosai-Wheat Flour Jaggery Dosa Recipe-Instant Sweet Gothumai Dosai
Palada Pradhaman Payasam-Kerala Ada Pradhaman-Onam Special Recipes
BisiBelaBath/sambar sadam

Filed Under: Dessert, Diwali Sweets, Festival Recipes, Uncategorized Tagged With: Indian sweets, Uncategorized




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Next Post: Aval Laddu-Poha Ladoo Recipe-Healthy Snack Recipes for Kids-Diwali Snacks »

Reader Interactions

Comments

  1. Rani Acharyulu

    October 28, 2013 at 11:21 am

    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.

    Reply
  2. Wer SAHM

    October 28, 2013 at 12:08 pm

    mouth melting jamuns…

    Reply
  3. Aruna Manikandan

    October 28, 2013 at 1:31 pm

    jamuns looks delicious padhu, I too made this almost the same way , yet to be drafted 🙂

    Reply
  4. nandoos Kitchen

    October 28, 2013 at 1:49 pm

    Yummy and delicious jamuns. Love it to the core.

    Reply
  5. Shabitha Karthikeyan

    October 28, 2013 at 2:58 pm

    Gorgeous looking Gulab Jamuns !!

    Reply
  6. Hamaree Rasoi

    October 28, 2013 at 5:00 pm

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

    Reply
  7. Priya Suresh

    October 28, 2013 at 7:39 pm

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

    Reply
  8. Magda

    October 31, 2013 at 9:50 am

    i'm sure this dessert is very tasty! 🙂

    Reply
  9. Unknown

    November 7, 2013 at 8:04 am

    I followed your recipe but the jamuns got dissolved in oil and became shapeless 🙁

    Reply
  10. Padhu Sankar

    November 8, 2013 at 6:09 am

    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.

    Reply
  11. anantha mathangi

    November 25, 2013 at 7:28 am

    I followed your recipe very nice and tasty.

    Reply
  12. clara

    December 7, 2013 at 3:54 pm

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

    Reply
  13. savi

    October 16, 2014 at 11:14 am

    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.

    Reply
  14. sharmila pathy

    October 18, 2014 at 11:34 am

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

    Reply
  15. urmimala ghatak

    October 20, 2014 at 2:22 pm

    The gulab jamuns broke up once I put them into the syrup 🙁

    Reply
    • Padhu Sankar

      October 21, 2014 at 4:57 am

      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.

      Reply
  16. Hanisha Arora

    November 4, 2014 at 6:44 am

    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

    Reply
    • Padhu Sankar

      November 6, 2014 at 5:18 am

      Try reducing the cooking soda next time.

      Reply
  17. Hany

    October 18, 2016 at 11:36 pm

    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…

    Reply
    • Padhu Sankar

      October 19, 2016 at 5:04 am

      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.

      Reply
  18. Rambler

    October 31, 2016 at 10:06 am

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

    Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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