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October 9, 2016 By rachnaskitchen 1 Comment

Gulab Jamun Recipe | How to make gulab jamun with khoya

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Gulab jamun recipe – It is a delicious melt in mouth sweet dish made up of khoya (mawa), all-purpose flour and sugar syrup. Very easy to make and takes about 30 minutes to get ready. 

gulab jamun with khoya

Gulab jamun is the popular Indian sweet which I often prepare at home. To be honest I like only home-made gulab jamun. Not just because of the taste but also for several other reasons like ingredients quality, hygiene and ofcourse they are less expensive.

I have tried this gulab jamun recipe several times and yes I can say that this recipe is full proof. I have pointed out all tips to get this gulab jamun recipe perfect. In this recipe I have used home made khoya to make gulab jamun but you can buy it from market if you wish.

I have already posted gulab jamun recipe with milk powder if you want to make it without khoya.

Let’s see the recipe.

gulab jamun recipe with khoya

 

Ingredients

1 cup khoya at room temperature
3 tablespoons maida (all-purpose flour)
1/8 teaspoon baking soda
Water as required
Oil for deep fry

For sugar syrup

2 cups sugar
2 cups water
4 cardamom pods
A pinch of saffron
4 drops rose essence or kewra water

 

Step by step gulab jamun recipe with khoya

Step 1. Take khoya (at room temperature) in a large dish and crumble it. Measure it and mash it with fingers.

gulab-jamun-steps

 

Step 2. Add maida and baking soda.

gulab-jamun-steps-2

 

Step 3. Mix it well. It will form crumble like texture. Then add a teaspoon of water and mash it again. Add little by little water to get a smooth dough.

Note – Do not knead dough very fine, just try to gather the mixture and smooth it out.

gulab-jamun-steps-3

 

Step 4. It took 2 teaspoons of water for me to get this smooth dough. Quantity of water depends on the texture of khoya. The dough shouldn’t be too sticky and should form a smooth ball. Let the dough rest for 10 minutes.

gulab-jamun-steps-4

 

Let’s make sugar syrup

Step 5.  Add sugar,water, saffron and cardamom in a sauce pan. Bring it a boil.
Let the sugar syrup simmer on low heat for 7 – 8 minutes. The sugar syrup consistency will be sticky but no thread is required.
Add rose essence and mix.

gulab-jamun-steps-6

 

Step 7. Sugar syrup is ready. Keep it aside.

gulab-jamun-steps-7

 

Frying the gulab jamun

Step 8. Now take the dough and make small dough balls out of it. I made 14 balls in total.

Note – Never apply pressure while preparing dough balls. Just roll them to smooth balls.

gulab-jamun-steps-8

 

Step 9. Place a wok on medium heat and add oil or ghee. Let it heat up.
To check correct temperature I used thermometer. I fried gulab jamun at 140 degree celsius.
However if you don’t have thermometer, don’t worry, there is an old technique to check correct temperature. Take a pinch of dough ball and slide it into oil. If it comes to surface of oil slowly or after 2 -3 seconds late. It means this is right temperature.
At right temperature, slide 4-5 dough balls into the oil. Don’t overcrowd the wok.

gulab-jamun-steps-9

 

Step 10. Start frying using wooden spatula without poking the jamuns for 3- 4 minutes till they become golden in colour.

Note – To get even coloured gulab jamuns I use wok with handle and slowly shake in circular motion to make the gulab jamuns roll in oil.

gulab-jamun-steps-10

 

Step 11. Take the gulab jamun out and  soak extra oil using paper napkins.
Now dip them in luke warm sugar syrup. Gulab jamun are ready to serve. Two hours soaking in syrup will give best result.

Note – Correct temperature of sugar syrup is important at the time you are soaking gulab jamuns in syrup. Dip a finger in syrup and if you can bear the heat it means it is right temperature.

gulab-jamun-steps-11

 

Recipe card – Gulab jamun recipe 

5 from 1 vote
gulab jamun with khoya
Print
Gulab Jamun Recipe | How to make gulab jamun with khoya
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Gulab jamun recipe - It is a delicious melt in mouth sweet dish made up of khoya (mawa), all-purpose flour and sugar syrup. Very easy to make and takes about 30 minutes to get ready.
Course: Dessert
Cuisine: Indian
Servings: 14 pieces
Author: Rachna's Kitchen
Ingredients
  • 1 cup
  • khoya
  • at room temperature
  • 3 tablespoons maida all-purpose flour
  • 1/8 teaspoon baking soda
  • Water as required
  • Oil for deep fry
  • For sugar syrup
  • 2 cups sugar
  • 2 cups water
  • 4 cardamom pods
  • A pinch of saffron
  • 4 drops rose essence or kewra water
Instructions
  1. Take khoya (at room temperature) in a large dish and crumble it. Measure it and mash it with fingers.
  2. Add maida and baking soda.
  3. Mix it well. It will form crumble like texture. Then add a teaspoon of water and mash it again. Add little by little water to get a smooth dough.
  4. Note -Do not knead dough very fine, just try to gather the mixture and smooth it out.
  5. It took 2 teaspoons of water for me to get this smooth dough. Quantity of water depends on the texture of khoya. The dough shouldn't be too sticky and should form a smooth ball. Let the dough rest for 10 minutes.
  6. Let's make sugar syrup
  7. Add sugar,water, saffron and cardamom in a sauce pan. Bring it a boil.
  8. Let the sugar syrup simmer on low heat for 7 - 8 minutes. The sugar syrup consistency will be sticky but no thread is required.
  9. Add rose essence and mix.
  10. Sugar syrup is ready. Keep it aside.
  11. Frying the gulab jamun
  12. Now take the dough and make small dough balls out of it. I made 14 balls in total.
  13. - Never apply pressure while preparing dough balls. Just roll them to smooth balls.
  14. Place a wok on medium heat and add oil or ghee. Let it heat up.
  15. At right temperature, slide 4-5 dough balls into the oil. Don't overcrowd the wok.
  16. Start frying using wooden spatula without poking the jamuns for 3- 4 minutes till they become golden in colour.
  17. Note - To get even coloured gulab jamuns I use wok with handle and slowly shake in circular motion to make the gulab jamuns roll in oil.
  18. Take the gulab jamun out and soak extra oil using paper napkins.
  19. Now dip them in luke warm sugar syrup.
  20. Gulab jamun are ready to serve. 2 hours soaking in syrup will give best result.

Some other sweets recipes available on blog.

1. Kaju katli recipe 

how to make restaurant style kaju katli

2. Gulab jamun recipe with milk powder 

gulab jamun with milk powder

3. Ragulla recipe 

rasgulla recipe step by step

Filed Under: 30 Min Recipes, Festival Recipes, Indian Desserts

Reader Interactions

Comments

  1. Debra Daniel says

    October 25, 2018 at 12:27 pm

    Hey

    Thanks for amazing article on Gulab Jamun Recipe I really don’t like much sweet
    That is why its my first try I hope everything will go fine Hahah !, Is there any
    issue if I use in this recipe ? If YES ! then how much please tell
    me the quantity also I want to make twist in it that is why asking

    Thanks

    Reply

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