Khoya Gulab Jamun

Khoya Gulab Jamun is a classic Indian dessert made with khoya (milk solids) and soaked in cardamom-infused sugar syrup. They have a rich taste and soft, juicy texture, which are perfect for any celebration!

If you enjoy traditional Indian sweets, you may also like my Moong Dal Ladoo, Walnut Halwa, and Makkan peda.

Gulab Jamun is a traditional Indian sweet made with khoya/mawa, flour, sugar and spices. They are made by rolling a dough of milk solids (khoya) and a little flour into small balls, frying them gently and soaking them in fragrant sugar syrup. The sugar syrup is usually flavored with cardamom, saffron and sometimes rose water for a lovely aroma.

Khoya, also known as Kova or Mawa, is made by slowly reducing milk until it thickens into soft solids. It gives the gulab jamuns a richer flavor and softer texture when compared with instant mixes.

Khoya Gulab Jamun is commonly prepared during festivals like Diwali, Rakhi, Holi, weddings and family celebrations. It is considered one of the most popular Indian desserts across regions.

If you are looking for more milk-based Indian desserts, try my Semiya Payasam, Lauki Ki Kheer, and Rava Khoya Ladoo.

Ingredients & Substitutions:

Khoya - Khoya is the main and base ingredient. It gives a rich and soft texture. Use fresh and soft khoya for the best results. You can also use homemade khoya in this recipe.

Flour - A small amount of all-purpose flour (maida) is needed to bind the dough. Do not add too much flour, as it will make the gulab jamuns firm instead of soft.

Baking Soda - You need a very little baking soda to make soft gulab jamun. Do not skip.

Sugar - Sugar is used to make the syrup to soak the gulab jamuns. The sugar syrup should be light and not thick, so the jamuns absorb it easily.

Cardamom - Cardamom is the essential ingredient in any Indian dessert. It adds a lovely aroma to the mawa gulab jamun. Use freshly ground cardamom powder for the best results. Saffron can also be used along with cardamom.

Oil or Ghee - Oil or ghee is used for deep frying the gulab jamuns.

A full ingredient list with exact amounts can be found in the recipe card below.

Variations:

Add a few strands of saffron to the sugar syrup for extra flavor and festive touch.

Try frying the gulab jamuns in ghee instead of oil for a deeper and rich flavor, especially for festivals and special occasions.

Add a little amount of rose water along with cardamom powder for a different and traditional flavor.

You can also stuff the gulab jamun dough with chopped nuts for added crunch and richness.

If you want to make fusion gulab jamun, stuff them with a good quality chocolate chips. You can check my Chocolate Stuffed Gulab Jamun to get an idea.

How to make Gulab Jamun with Khoya

Crumble the khoya into a bowl. If you are using frozen khoya, bring it to room temperature first.

Add baking soda and all-purpose flour (maida) to the crumbled khoya.

Sprinkle a little water and bring everything together to a smooth, soft dough. Do not knead the dough. Cover the dough and keep it aside until use.

To make the sugar syrup, combine the sugar, measured water, and cardamom powder in a vessel. Stir until the sugar dissolves completely.

Bring the syrup to a boil for 7-8 minutes and turn off the flavor. Add rose water if using. The syrup should be light, not thick. Cover the pot with a lid and keep it aside. The syrup should not be too hot or too cold when you add the fried gulab jamuns to it.

Heat ghee or oil in a pan or kadai to deep fry the jamuns. In the meantime, divide the prepared dough into small portions and roll them gently into smooth balls. Don't apply pressure while making the balls, just roll them softly into round balls. Make sure there are no cracks on the surface. Cover and set aside.

When the oil is hot (not smoking hot) enough to fry the gulab jamuns, reduce the flame to very low.

Slowly drop the shaped dough balls into the hot oil. Fry slowly, stirring occasionally until they turn evenly golden brown.

Drain the fried balls in paper towels and drop them in the warm sugar syrup immediately.

Let the khoya gulab jamuns soak in the syrup for 3-4 hours so they absorb the syrup well and become soft and juicy.

When they are soaked well, serve them warm or cold.

Serving suggestions:

Khoya gulab jamun can be served warm, cold, or at room temperature, depending on your preference.

They are perfect as a dessert after festive meals, family lunches or special occasions like Diwali, weddings, and celebrations.

Warm gulab jamuns are usually served on their own, but they can also be served with a scoop of vanilla ice cream for a modern touch. You can also serve them with rabdi or custard sauce.

If you want to make some fusion Indian desserts using gulab jamuns, try my Gulab Jamun Truffles, Gulab Jamun Tea Sandwiches, Gulab Jamun Turovers, and Custard Gulab Jamun.

Storage suggestions:

Store the khoya gulab jamun in the sugar syrup in an airtight container. Keep it refrigerated for 4-5 days.

Whenever you want to serve, warm them gently on the stovetop or in the microwave, along with syrup. You can also serve them cold if you prefer. Avoid overheating them.

More Indian sweet recipes:

Gulab Jamun Recipe (with Khoya)

Hari Chandana Ponnaluri

Khoya Gulab Jamun is a classic Indian dessert made with khoya (milk solids) and soaked in cardamom-infused sugar syrup. They have a rich taste and soft, juicy texture, which are perfect for any celebration!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine Indian, North Indian

Servings 20

Calories 174 kcal

Ingredients

  

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For the Jamuns

• ▢ 1 Cup Unsweetened Khoya (crumbled)
• ▢ 2.5 Tablespoons Plain Flour / All-Purpose Flour
• ▢ ⅛ Teaspoon Baking Soda
• ▢ A Pinch of Cardamom Powder
• ▢ Oil for Deep Frying

For the Sugar Syrup

• ▢ 2 Cups Sugar
• ▢ 2 Cups Water
• ▢ ¼ Teaspoon Cardamom Powder
• ▢ A few strands of Saffron (optional)
• ▢ Few drops of Rose water (optional)

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Instructions

 

• Crumble the khoya into a bowl. If you are using frozen khoya, bring it to room temperature first.
• Add baking soda and all-purpose flour (maida) to the crumbled khoya.
• Sprinkle a little water and bring everything together to a smooth, soft dough. Do not knead the dough. Cover the dough and keep it aside until use.
• To make the sugar syrup, combine the sugar, measured water, and cardamom powder in a vessel. Stir until the sugar dissolves completely.
• Bring the syrup to a boil for 7-8 minutes and turn off the flavor. Add rose water if using. The syrup should be light, not thick. Cover the pot with a lid and keep it aside.
• Heat ghee or oil in a pan or kadai to deep fry the jamuns. In the meantime, divide the prepared dough into small portions and roll them gently into smooth balls. Cover and set aside.
• When the oil is hot (not smoking hot) enough to fry the gulab jamuns, reduce the flame to very low.
• Slowly drop the shaped dough balls into the hot oil. Fry slowly, stirring occasionally until they turn evenly golden brown.
• Drain the fried balls in paper towels and drop them in the warm sugar syrup immediately.
• Let the khoya gulab jamuns soak in the syrup for 3-4 hours so they absorb the syrup well and become soft and juicy.
• When they are soaked well, serve them warm or cold.

Notes

• Remember to mix the dough gently. Do not knead the dough.
• When shaping the dough into balls, make sure there are no cracks on the surface. Cracks can cause the jamuns to break and fall apart while frying or soaking.
• The temperature of the frying oil is very important to make a tender and evenly cooked gulab jamuns. If the oil is too hot, the outside cooks too fast and the inside stays raw. If the oil is not hot enough, the gulab jamuns will absorb more oil and become greasy. Always fry on low to medium-low heat.
• The temperature of the sugar syrup is also very important to make soft gulab jamuns every time. The syrup should not be too hot or too cold when you drop the fried jamuns in it. It should be warm.
• Do not overcrowd the pan while frying. Always fry in small batches, so they have space to cook evenly.
• Let the mawa gulab jamuns soak in the syrup for at least 2-3 hours for the best results. The longer they rest in the syrup, the more syrup they'll absorb, making them softer and juicer.

Nutrition

Calories: 174kcalCarbohydrates: 23gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 2mgSodium: 40mgPotassium: 2mgFiber: 0.03gSugar: 20gVitamin A: 54IUVitamin C: 0.1mgCalcium: 82mgIron: 0.1mg

Nutrition values are estimates only.

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