Home / Festival recipes / Best Gulab Jamun Recipe / Khoya Gulab Jamun Recipe
19 July, 2016

Best Gulab Jamun Recipe / Khoya Gulab Jamun Recipe

Posted in : Festival recipes, sweet recipes on by : nrdubey Tags: , , , , ,

About Recipe

Traditional  sweet gulab jamun is very famous festival dessert in India. Now many instant gulab jamun mix are available in market but no one cannot match with this original and authentic taste.

The recipe I am going to tell you is full proof recipe which we always follow at our home and believe me the result is really awesome. just follow step by step method of making this delicious sweet.


Preparation time – 15 mins

Cooking time – 45 mins

Recipe type – sweet

Cuisine – Indian

Serve – 5



Measurement cup used 1 cup = 220 ml

Khoya – 5oo g or 3 cups

Maida – 70 g or ½ cup

Rava/semolina – 50 g or 1/3 cup

Ghee – 2 tsp

Baking soda – 1 tsp

Cardamom powder – ½ tsp or 8-9 cardamom

Oil for deep frying


For making syrup

Sugar – 750 g or 3 cups

Water – 6 cups





For making syrup

Take sugar and water in a big vessel.

Keep this vessel on fire and cook till you get a syrup consistency.

There should be no tread formation in the sugar syrup.

If you want you can add 1tsp rose water and 10-12 saffron threads, turn off the fire.


For making Gulab jamun

In a mixing bowl take khoya, maida and rava.

Add baking soda, ghee and green cardamom powder. Mix well with your hands.

Sprinkle little water and make dough. The dough should not be too soft or too hard and  do not knead the dough.

Make smooth small balls from the dough.

Heat oil and reduce the flame to low.

Add the ball and deep fry them, stirring often to get even color.

When they become golden brown, take them out. Wait for 2-3 minutes and let them cool down little then  add them to the sugar syrup.

Gulab jamuns can be served warm or cold.



Always fry gulab jamun at low – medium flame.

make small gulab jamuns otherwise they will not cook from inside.

Sugar syrup should not be single thread consistency. we need sticky consistency sugar syrup.



In Short


Take sugar and water in a vessel


Heat it up and boil it for 2-3 minutes or till sticky consistency


When the syrup is sticky consistency turn off the flame and add saffron (if you want add rose water or cardamom powder)


Sugar syrup is ready


Take mava, rava and maida


Add baking soda


Add ghee


Add cardamom  powder


Mix very well


Sprinkle some water or milk


Make sticky dough (not too soft or hard)


Make small balls


Deep fry them over low – medium flame


Until golden brown


Take them out and wait for 2-3 minutes


Leave them in sugar syrup






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