Homemade khoya gulab jamun

Homemade khoya gulab jamun

Course- desert
Preparation time 5 minutes
Cooking time 35 to 40 minutes
Total time 45 to 50 minutes
Author Nitisha mina ka menu


125 grams khoya
2 tablespoon maida all purpose flour
1/4 teaspoon of baking powder
1/4 teaspoon of cardamom powder
2 teaspoon of milk (add more if required)
Oil/ghee for deep frying

For chashni (sugar syrup):-

1 1/2 cup sugar
1 teaspoon cardamom powder
1 tsp lemon juice
3/4 cup water

Method:-( divided in 3 process)

1. Process for chashni (sugar syrup)

  • Take a thick bottom pan, add sugar and water.
  • Heat the pan, let it boil.
  • Boil till the syrup became sticky.
  • Don't cook to much. Don't make it thick.
  • When you feel the chashni is done, add cardamom powder.
  • switch off the stove.
  • Add lemon juice, so that all the unwanted material comes up, now stain the syrup.
  • And keep a side.
  • Keep it little warm.

2. Process for gulab jamun balls:-

  • Take a bowl and grate mava (khoya).
  • Mix maida, cardamom powder and baking powder.
  • Mix well.
  • When you are done with mixing now add milk.
  • Only add little milk to bind the ingredients.
  • Knead the dough softly.
  • Don't knead much because it will loss the texture.
  • When the soft dough is ready. 
  • Now make small balls by taking small and equal portions on your palm.
  • There should not be any cracks.
  • Make smooth balls.

3. Process to combine and make KHOYA  GULAB JAMUN.

  • Heat oil/ghee in a heavy bottom pan.
  • Check the oil by dropping a small portion of dough , if it floats up that means oil is ready.
  • Now it's time to fry gulab jamun balls.
  • Drop balls one at a time, and keep the flame medium. 
  • Fry in portions.
  • Keep stirring so that gulab jamun balls cook evenly and equally.
  • Stir fry till golden brown.
  • Just keep your eyes on flame to low to medium.
  • When the balls are done to golden brown remove and stain on tissue paper.
  • Cook all the balls and stain on tissue paper.
  • Let it cool for 5 -6 minutes.
  • Now it's time to add gulab jamun balls to the slightly warm syrup.
  • Syrup should be slightly warm not hot.
  • Soak gulab jamun in syrup for aleast 30 minutes.
  • Your hot khoya gulab jamun are ready.
  • Serve hot 
  • Garnish with soe chopped almonds and pistachios.


  • Add little milk not much
  • Slightly knead the dough
  • There should be no cracks in the ball
  • During fry stir continuously do not let it burn.
  • Soak the gulab jamun for 30 minutes.

Milan Tomic

Hi. I’m Designer of Blog Magic. I’m CEO/Founder of ThemeXpose. I’m Creative Art Director, Web Designer, UI/UX Designer, Interaction Designer, Industrial Designer, Web Developer, Business Enthusiast, StartUp Enthusiast, Speaker, Writer and Photographer. Inspired to make things looks better.

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