Gulab Jamun Recipe | How to make gulab jamun with Khava

Published by Uma on

How to make gulab jamun with Khava

Gulab Jamun Recipe | How to make gulab jamun with Khava


  • Khoya / Khava – 250gm
  • All purpose flour / maida
  • Pinch of salt
  • Pinch of baking soda
  • 4 ladleful of ghee / clarified butter
  • 1 and ½ cups of sugar
  • 2 cups of water
  • 1 tbsp of milk
  • Few strands of saffron
  • ½ tsp of cardamom powder
  • 1 tsp of rose essense

How to make gulab jamun?

  • Take out 250 gm of khoya (at room temperature) in a big bowl and crumble it.
  • Add 5 tsp full of all purpose flour / maida.
  • Add a pinch of salt.
  • Then add a pinch of baking soda. (*Don’t add more than a pinch of soda. If added more, it causes gulab jamuns to melt in ghee while frying. )
  • Mix well with khoya and knead it to form a smooth dough without any crack. At the same time, make sure you don’t over knead the dough.
  • Make 18 medium sized balls out of the dough. Make sure there are no cracks on the dough balls.
  • To make syrup, take 1 and ½ cups of sugar.
  • Add 2 cups of water.
  • Bring this mixture to boil, stirring occasionally.
  • When the syrup comes to boil, add a tbsp of milk. Milk will help to separate dirt from sugar.
  • Keep checking the consistency of syrup and switch off the heat before the syrup reaches one thread consistency.
  • Now strain the syrup in a big bowl to get dirt-free and clear sugar syrup.
  • Add ½ tsp of cardamom powder, few strands of saffron and 1 tsp of rose essense.
  • In a kadai, heat 4 ladleful of ghee / clarified butter.
  • Once heated, fry 6 jamuns at a time. Make sure you fry them on a low heat.
  • Keep turning them occasionally, so that they get even color from all the sides.
  • When they are evenly fried and golden brown in color, take them out on a paper towel.
  • Add them in the sugar syrup and continue frying next batch.
  • Once done, add rest of the fried jamuns in the syrup and stir.
  • Allow them to soak in the syrup for 4-5 hours.
  • Serve them topped with syrup. Enjoy!


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