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    Home » Diwali Sweets Recipes

    Last Updated: July 29, 2020 | First Published on: October 30, 2013 by Hari Chandana Ponnaluri

    Gulab Jamun Recipe – How to make Gulab Jamun with Khoya / Kova – Step by Step Recipe – Diwali Sweets Recipes

    616 shares

    If you are looking for Diwali special sweets recipes then do check Khoya Besan Laddu, Tambittu, Suji Kakara Pitha, Bread Rasmalai, Chocolate Burfi, Rasgulla, Custard Powder Halwa, Dates Peanut Ladoo, Besan Ka Halwa and Vermicelli Ladoo.

    And here’s a full list of Diwali Recipes
     

    Khoya / Mawa Gulab Jamuns Recipe

     Hari Chandana PIndianDessert
    Prep Time: 10 mins    |  Cook time: 20 mins    |  Makes: 17 – 20 



    Ingredients:

    For the Jamuns:

    • 1 cup Unsweetened Khoya / Kova, crumbled
    • 2.5 tbsp Plain Flour / Maida
    • ⅛ tsp Baking Soda
    • A pinch of Cardamom Powder
    • Oil / Ghee for deep frying

    For the Sugar Syrup:

    • 2 cups Sugar
    • 2 cups Water
    • ¼ tsp Cardamom Powder
    • A few strands of Saffron (optional)
    • 2 drops of Rose Water (optional)

    Method:


    • If you are using frozen khoya, bring it to room temperature.
    • In a mixing bowl, add the khoya and crumble it well.
    • Then add the baking soda and maida and combine well.
    • Sprinkle a little water and make a smooth and firm dough. Don’t knead the dough.
    • Cover it and set aside.
    • To make the sugar syrup, combine the water, sugar, cardamom powder and saffron in a bowl and stir until sugar dissolves completely.
    • Bring it to a boil for 7 – 8 minutes. Turn off the flame and add rose water if using.
    • Keep it aside. 
    • The syrup should not be too hot or cold when you add the fried jamuns to it.
    • Heat oil in a pan for deep frying the jamuns. 
    • Meanwhile divide the dough into equal sized balls and make smooth balls without any wide cracks.
    • Don’t apply pressure while making the balls. Just roll them softly into round balls. Cover and set aside.
    • When the oil is hot (not smoking hot) enough to fry the jamuns, reduce the flame to very low.
    • Slowly drop the dough balls into the hot oil and deep fry them until deep brown color (refer the image).
    • Don’t overcrowd, fry a few at a time.
    • Keep rolling the jamuns gently while frying for even browning.
    • Drain in kitchen towel and immediately drop them into the hot sugar syrup. 
    • Let them soak in the syrup for 3 – 4 hours.
    • Serve warm or cold.

    You might also like to check these recipes:

    • Rava Ladoo 
    • Kaju Burfi 
    • Milk Rava Kesari 
    • Ragi Coconut Burfi 
    • Pumpkin Halwa 
    • Baked Namak Paare 
    • Chenna Ki Kheer 
    • Gujarati Gathiya 
    • Microwave Besan Ladoo
    • Karapu Kaja 
    • Kara Sev 

    More Diwali Sweets Recipes

    • Moong Dal Ladoo
    • Chocolate Chip Coconut Ladoo
    • Lauki Ki Kheer
    • Mango Coconut Ladoo
    616 shares

    Reader Interactions

    Comments

    1. FunFoodand Frolic says

      October 30, 2013 at 6:19 am

      Great step wise explanation….

      Reply
    2. Shaami (Shajitha Habeeb) says

      October 30, 2013 at 6:53 am

      You explained well with photos, thanks. Visit my space if u get time….

      Reply
    3. Rekha Vengalil says

      October 30, 2013 at 11:25 am

      Jamuns looks so divine 🙂

      Reply
    4. Yes Cook says

      October 30, 2013 at 11:25 am

      Pass me that entire bowl please. They are drool worthy.
      Thanks for sharing.

      Reply
    5. prathibha Garre says

      October 30, 2013 at 11:39 am

      very nicely done hari….its tempting me very much!!!

      Reply
    6. Pavani N says

      October 30, 2013 at 11:41 am

      Gulab jamuns are looking so tempting. Will have to try them soon.

      Reply
    7. Shama Nagarajan says

      October 30, 2013 at 5:22 pm

      drooling jamuns dear

      Reply
    8. SHARMILEE J says

      November 06, 2013 at 3:30 pm

      Gorgeous looking jamuns…..looks yummy!

      Reply
    9. Suja Manoj says

      December 02, 2013 at 11:11 pm

      Super tempting..my favorite.

      Reply
    10. Laxmi Priya says

      December 21, 2013 at 5:43 pm

      wow.. love its color.. perfect.. 🙂

      Reply
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    I’m Hari Chandana Ponnaluri, the creator, recipe developer, and photographer of Blend with Spices, a food blog where I share flavorful, approachable, and authentic vegetarian recipes from India and beyond..

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