Gulab Jamun Recipe With Khoya

Give these rich and delicious khoya Gulab Jamun recipe a try. It is packed with flavour and taste and makes a great dessert to serve for parties. All it takes is 20 minutes and your dessert will be ready in no time making it perfect for dinner parties after an elaborate meal.

Preeti Tamilarasan
Gulab Jamun Recipe With Khoya
487 ratings.

Gulab Jamun with Khoya, a rich and delicious Indian dessert prepared from unsweetened milk solids. Mawa can be prepared at home by boiling milk till it is reduced to half and you get solids. Or you can also use a store bought one to prepare gulab jamun.

Serve the Gulab Jamun warm along with vanillas ice cream for a dessert when you have a lunch or dinner party with Indian food.

If you like Indian sweets, you must try some of your favorites like: 

  1. Pista Burfi Recipe
  2. Shahi Badam Halwa Recipe
  3. Vermicelli and Oats Kheer
  4. Besan Halwa

Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Prep in

15 M

Cooks in

40 M

Total in

55 M


6 Servings


  • 200 grams Khoya (Mawa)
  • 3 tablespoons All Purpose Flour (Maida)
  • 1/4 teaspoon Cooking soda
  • 1 tablespoon Ghee
  • Milk , or water to knead (if needed)
  • For sugar syrup
  • 2 cups Sugar
  • 2 cups Water
  • 1 teaspoon Cardamom Powder (Elaichi)
  • 1/2 teaspoon Rose Essence

How to make Gulab Jamun Recipe With Khoya

  1. To begin making the Gulab Jamun Recipe with Khoya, take mawa and mix with maida, cooking soda and ghee in a bowl.

  2. Knead everything and add milk / water if needed 1 teaspoon at a time to combine them together to form a firm dough.

  3. Knead to a smooth gulab jamun dough and keep it covered for about 10 minutes.

  4. Meanwhile, prepare sugar syrup by combining sugar and water in a pan. Heat on low-medium flame. Cook till it reached half string consistency and turn off the heat. Add cardamom powder and few drops of rose essence. Keep it covered.

  5. Take the resting dough and roll the gulab jamun dough into very small balls without any cracks.

  6. Heat oil or ghee for deep frying in a pan or Kadai on medium heat.

  7. Once the oil/ghee is heated, drop 4-5 balls at a time and cook till it turns golden brown on all sides. Ensure you cook on low to medium heat so the gulab jamuns get cooked from the inside as well.

  8. Once done, remove the gulab jamuns carefully and drop them in sugar syrup and allow it to soak in the syrup. The Gulab Jamuns will fluff up and almost double in size.

  9. Similarly proceed with the remaining khoya jamun balls, fry them and let them soak in syrup for 30 minutes or more if needed and serve.

  10. Serve the Gulab Jamun With Khoya warm along with vanillas ice cream for a dessert when you have a lunch or dinner party with Indian food.

Preeti Tamilarasan

View Preeti Tamilarasan's Recipes

Preeti Tamilarasan on the web

Last Modified On Thursday, 23 August 2018 16:18
Install App