Gulab Jamun with Khoya

gulab jamun with khoya

Make gulab jamun with khoya and you are sure to find that the jamuns have a lip-smacking taste. Khoya, also known as kova, mawa and khova, is generally available in stores that sell dairy products and in super stores.

You can also make khoya at home. Whether you buy this ingredient or make it at home, one thing would be for sure: the superb taste of gulab jamun with khoya lingers in your memory for a long time.

Here's more good news: It is quite easy to make gulab jamun with khoya.

Because everyone, in general, likes jamuns, find out how to make gulab jamun with khoya and prepare them fresh, right in your kitchen.

The other reasons to learn how to make gulab jamun with khoya include: you can make it to your taste needs and you can make the jamuns for events like birthday parties and save money.

The gulab jamun recipe has a very few ingredients. Of these, khoya is the main item. Maida, sugar and ghee are among the other things you need to make this sweet dish.

Here is a key point about gulab jamun with khoya: The ghee is the item that ensures the softness of the gulab jamuns. The more ghee you use, the softer the jamuns will be. So, depending on your taste needs you can slightly alter the quantity of ghee to make soft or softer jamuns.

Typically gulab jamuns have a round shape. For a variety, however, you can make jamuns that have a cylindrical or oval shape.

Masala dosa and gulab jamun or namkeen and this sweet dish are some of the popular food combinations.

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Quantity: 15 Jamuns


1. Khoya / kova / mawa / khova 100 grams
2. Maida 2-3 tablespoons
3. Corn flour 1 teaspoon
4. Ghee / clarified butter 1 or 1-and 1/2 tablespoons

For Sugar Syrup:

1. Sugar 1 cup or to taste
2. Water 1-and-3/4 cup
3. Cardamom / elaichi powder 1/8 teaspoon
4. Rose water 1/4 teaspoon

How to make Gulab Jamun with Khoya?

1. Heat sugar and water.

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After the sugar dissolves and boils, simmer for a few minutes.

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2. Add cardamom powder and rose water. Mix.

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Sugar syrup is ready.
3. If you have stored the khoya in the refrigerator, take it out and keep it in the kitchen to bring the khoya to the room temperature.

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Wait till the khoya temperature is same as the room temperature.
4. Add 1 tablespoon of ghee, 2 tablespoons of maida and 1 teaspoon of cornflour. Mix.

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The dough should be soft, so you can easily make the jamuns.

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If the dough becomes slightly hard, add about 1/2 tablespoon of ghee and mix.

If the dough becomes too soft, add 1 tablespoon of maida and mix.
5. Set the flame to low.

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Heat the oil.
6. Use a small portion of dough and make it into a desired shape.

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Repeat the above process till you cover the entire dough.
7. Test if the oil is hot enough to fry the jamuns:

Gently drop a pinch of dough to the hot oil.

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If the dough sizzles at the bottom, you are ready to make the jamuns.

Otherwise, heat the oil for some more time and test again.
8. Gently and carefully drop the raw jamuns, one-by-one, into the hot oil.

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Carefully and continuously stir the raw jamuns with a slotted spoon to ensure the jamuns are cooked evenly.

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9. Fry till the jamuns are cooked, which will be evident by their golden brown color.

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10. Remove the fried jamuns from the oil.

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Place the jamuns on a paper napkin.

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Keep aside to cool completely.
11. Add the jamuns to the hot sugar syrup.

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Cover and keep aside for 20-30 minutes.

After the jamuns absorb the syrup, they swell as shown in the photo.

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12. Gulab jamun with khoya is ready.

gulab jamun with khoya final

TIPS Gulab Jamun with Khoya
1. Keep the sugar syrup in a wide-base utensil. This is to ensure that the swelled jamuns do not lose their shape.
2. If you wish you can finely grate the khoya, when it is hard, so you can mix it easily with the other ingredients.