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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. 


{ Gulab jamun with khoya / mawa (milk solids) }
Makes 20-25


1 cup crumbled khoya / mawa (unsweetened)
5 tbsp maida / all-purpose flour
1/8 tsp baking soda / cooking soda
Oil / ghee for deep frying

For the sugar syrup:
2 cup sugar
2 cup water
2-3 cardamoms
1/8 tsp rose water
Few saffron strands (optional)


1. Bring khoya to room temperature. Crumble with hands and add to a large bowl. Add maida, cooking soda and mix well.

2. Add water, a teaspoon at a time and make a smooth dough without cracks. Don't knead the dough too much.

3. Make small equal sized balls. Make sure its smooth and does not have any cracks. Keep  the balls covered.

4. To make sugar syrup, add sugar, water, cardamom, rose essence, saffron in  a sauce pan and mix well.

5. Once the sugar dissolves completely, bring to boil and then simmer for 8-10 minutes. Remove from heat and set aside.

6. 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.

7. 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 and Tips
  • 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.


  1. Oh God!!! Where do I run away to now??? Those delicious gulab jamuns are calling my name... congrats on completing four years... hope to see you doing many more posts... :)

  2. sweet moments are celebrated with sweets... congrats

  3. Happy blog anniversary Sona.

  4. Wow!! Looks so soft! perfectly made!!

  5. Congrats on your Blog anniversary!! Wish you many more years of successful blogging. Gulab Jamun is perfect for the celebration.:)

  6. Congrats on the 4 year milestone...and what a perfect way to celebrate it...the gulab jamun looks so yummy...u r tempting me

  7. Yummy yummy jamuns dear.congrats sona happy for you

  8. OMG kyoya jamun looks spongy and tempting. Gorgeous clicks and love the fonts. Congrats Sona and keep rocking.

  9. Congrats on completing 4 years of blogging. Gulab jamuns as a dessert is perfect for celebrations...

  10. Congrats for completing 4 years of blogging, delicious gulab jamuns..

  11. Kohya gulab jamun is perfect.

  12. Congrats dear ,keep going....gulab jamuns have come out perfect :)

  13. hey how are u?
    I am visiting you blog after a long time, i promise i will be more active now.
    Looks sooooo yumm, i am gonna try it soon :)

  14. Congrtaz for the 4 th anniversary of ur blog......these yummy gulab jamuns are perfect for the celeberation dear..... very much tempting..... :)

  15. Congrats on this occasion.. Yummy Gulab Jamun..

  16. Congrats Sona on your blog anniversary. Wish you many more years.
    The gulab jamuns have come out perfect, nice color and soft too.

  17. Congrats dear. The gulab jamuns look delicious and come out perfect!!!

  18. Congrats dear on completing four years of blogging!!! You have come a long way ahead. What a perfect way to celebrate this milestone with these delicious gulab jamuns. I'm drooling!!!

  19. Congrats dear :) Absolutely tempting sweet...

  20. This is one of my favourite desserts ever, but I have never made it myself. I really need to try it.

  21. Congrats dear.. The gulab jamuns look tempting.. Perfectly made jamuns..

  22. Congrats Sona. Gulab Jamuns are prefect to celebrate this milestone.


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- Sona

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