Gulab Jamun | Khoya Gulab Jamun

Gulab jamuns are one of the most popular desserts of India. Take any important festivals like Diwali, Holi, Navratri, gulab jamun is must for the occasion. Gulab jamuns are made of either khoya / mawa (milk solids) or milk powder and traditionally they are fried in ghee, though oil can also be used for frying. 

Most of the time, we get the instant ready made packets but making gulab jamuns from scratch is not so difficult. Getting the right dough consistency and temperature to fry is the key to perfect jamuns. The gulab jamuns made with khoya are my favorite. The jamuns soaked in rose scented sugar syrup just melt in mouth. You can make khoya from scratch or use store brought khoya like I did. For the coming festival season, do try this easy gulab jamun with khoya.

On this same day, 4 years back, I started this blog and today I feel extremely happy that I am still able to continue my passion. This would not have happened without the support of my loving hubby, my family and of course my friends and readers. I thank each one of you from the bottom of my heart for the love and constant support. 

Khoya Gulab Jamun

Gulab jamun with khoya / mawa (milk solids)

Print Pin Recipe

Servings 20 – 25

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Ingredients

• 1 cup crumbled khoya / mawa unsweetened
• 5 tbsp maida / all-purpose flour
• ⅛ tsp baking soda / cooking soda
• Oil / ghee for deep frying

For the sugar syrup

• 2 cup sugar
• 2 cup water
• 2-3 cardamoms
• ⅛ tsp rose water
• Few saffron strands optional

Instructions

• Bring khoya to room temperature. Crumble with hands and add to a large bowl. Add maida, cooking soda and mix well.
• Add water, a teaspoon at a time and make a smooth dough without cracks. Don’t knead the dough too much.
• Make small equal sized balls. Make sure its smooth and does not have any cracks. Keep  the balls covered.
• To make sugar syrup, add sugar, water, cardamom, rose essence, saffron in  a sauce pan and mix well.
• Once the sugar dissolves completely, bring to boil and then simmer for 8-10 minutes. Remove from heat and set aside.
• Heat oil for deep frying. Once the oil is hot, turn down the heat to low. Add the jamuns and keep turning them to ensure even cooking.
• Fry until they turn dark golden brown. Drain on a kitchen towel and immediately add them to the warm syrup. Let it sit for 3-4 hours.

Notes

• Do not knead the dough too much. Just bring everything together to form a smooth dough.
• Roll the balls smoothly making sure there are no cracks. If there are cracks, sprinkle little water to make the dough smooth.
• Always fry in low-medium heat otherwise the jamuns will not get cooked inside.
• If the syrup has cooled down, warm the syrup before adding the jamuns.

Course: Dessert

Cuisine: Indian