Gulab Jamun With Khoya Recipe

Gulab Jamun With Khoya Recipe / How To Make Gulab JamunGulab Jamun With Khoya Recipe

Gulab Jamun With Khoya Recipe are popular and traditional Indian sweet. Make a soft dough by mixing khoya, paneer, maida, rava, baking soda, sugar syrup and ghee. Make round balls from that dough and deep fry in ghee. Soak these balls in hot cardamom and nutmeg powder flavored sugar syrup. Serve hot or cold gulab jamun with ice cream or rabdi.

  • Prep Time: 15-20 minutes
  • Cook Time: 25-30 minutes
  • Yield: 5-6
  • Skill Level: Medium


  • For the Jamun Balls:—-
  • Khoya or Mawa – 1 cup
  • Paneer – 1/2 cup 
  • Maida or All purpose flour – 3 tbsp
  • Rava or Semolina –  2 tbsp
  • Baking Soda – 1/4 tsp
  • Milk – 1 or 2 tbsp 
  • For the Sugar Syrup:—-
  • Sugar – 4 cup
  • Water – 3 cup
  • Cardamom and Nutmeg Powder – 1 tbsp
  • Desi Ghee for deep frying –


  • For Making Sugar Syrup:—
  • The syrup should be made earlier and kept warm.
  • In a big pan, add sugar, water, 4-5 slightly crushed cardamom pods and a few strands of kesar.
  • Mix it with a spoon and heat the pan on medium flame for 5-10 min or till sugar gets dissolved.
  • Do not overheat, that will caramelize the sugar and keep aside.
  • For Making Dough:—-
  • In a bowl, grated khoya, grated paneer, maida, rava and baking soda, mix well.
  • Add one spoon of milk to make a medium-hard dough and mix everything together.
  • Do not knead too much otherwise jamuns will become hard.
  • The dough will very sticky but it should be smooth.
  • Divide the dough into 18-20 portions and make smooth round balls by gently rolling each portion between your palms.
  • Place the balls on a plate and cover with wet muslin cloth.
  • Heat the ghee in a pan on medium flame, slide the balls one by one.
  • Keep rolling the balls with a spoon so that it becomes golden brown uniformly all around.
  • Fry on medium heat only so that it cooks from the inside.
  • Put fried jamun balls in warm sugar syrup. The balls soak the syrup better if the syrup is warm and the balls are added as soon as they are removed from the oil. Leave enough space in the pot for jamun balls to expand.
  • After soaking for an hour, balls absorb the syrup and double in size. 
  • Leave gulab jamun balls in sugar syrup overnight for best results.
  • Serve hot or cold gulab jamun with ice cream or rabdi.

Gulab Jamun With Khoya Recipe was last modified: June 20th, 2019 by Authentic Indian Vegetarian Recipes