Gulab jamun with khoya/ kova, we can prepare from scratch at home for the festival of lights. In sticky sugar syrup it tastes delicious.
Globe jaan/ globe jaam - the name itself tempts us very much right🤣? That's how I was grown up hearing the name of the dish.
It is the most easiest sweet recipes that we can make for any occasions like Diwali or birthdays, anniversaries or any celebration.
And I always drool when I see advertisements in TV or when I see the pictures in magazines. I am not that big fan though I like it, still I love to see it and enjoy making it too.
Enjoyed clicking this jamuns and excited too to post this recipe. I have tried gulab jamun with milk powder, but not been lucky to get it right.
But sure will post one day when I get it right, I am sure I will get it as now I learnt from my mistakes. So to first start with, I wanted to be safe, so tried khoya version.
I bought a pack 2 weeks back and was planning to try some other recipes with it, but ended up making jamun.
Its my family favorite too. Right from Vj, Aj and my in laws every one likes this. But always we make with readymade Jamun mix. MT* and Aach* are my favorite. Though I have tried all the packs.
Khoya gulab jamun
I have recipes for both jamun with kova and jamun with milk powder in my cookbook that mom gave to me, but the problem is measurement.
She has given everything in bulk and it wont work for me. I wanted to try just a little first time.
First I saw the gulab jamun recipe with khoya from Sanjeev Kapoor's site, but it had chenna in it, So I referred Kaveri Venkatesh's recipe from Palakkad Chamayal.
It came out really perfect as she mentioned. I am now confident enough to try the other version with milk powder too. And this post is dedicated to all the jamun lovers.
Check out my other Diwali recipes and easy Diwali sweets
Recipe card
Gulab jamun with khoya
Ingredients
- 1 cup Khoya / Kova unsweetened
- 3 tablespoon Maida/ All purpose flour - 3 tblsp
- ⅛ teaspoon Sodium bi carbonate cooking soda
- 2 Elachi/ cardamom - 2
- 1 & ½ cup Sugar - 1 & ½ cups
- 1 & ½ cup Water - 1 & ½ cups
- 5 to 6 Saffron strands
- 2 Rose essence drops
- Oil/ vanaspathi/ Ghee - As need for deep frying
Instructions
- Bring khoya to room temperature if its frozen.
- Crumble it with your hands and measure it.
- Take khoya, maida and cooking soda in a mixing bowl. Mix well.
- Slowly add water (add carefully as less is needed) and make a smooth dough without any cracks. No need to knead hard, just gather with your hands so that it forms a smooth dough without lumps.
- Keep aside for 5 mins and make equal sized balls. I made 27 out of it as I made it small. The balls should be smooth outside, but do not roll so tightly applying pressure. Just roll softly but until smooth.
- Meanwhile prepare the sugar syrup with water, sugar, powdered elachi and saffron, bring to boil and boil for 8 minutes to 10 minutes in medium flame.
- In between you can fry the rolled jamuns. Bring oil hot, not smoking hot, but hot enough to fry the jamuns.
- Keep in low flame and add the jamuns and keep rolling the jamuns gently with the use of the ladle inside the oil so that it gets evenly cooked and fried to deep golden brown in colour.
- Fry only few at a time, dont dump the jamuns so many in oil.
- Drain in kitchen towel and immediately add it to hot syrup.
- Let it get soaked well. Add essence lastly if desired.
Notes
- If you have cracks in the dough or balls when you are making, sprinkle more water and make a smooth dough.
- You can use ghee if its sticky, thought it was not sticky at all for me. If you want you can fry the jamuns in 50: 50 oil and ghee or oil and vanaspathi. But make sure you drain well in kitchen tissue.
- If oil is too hot, then it gets brunt and wont get cooked from inside. So make sure you cook in low or medium flame maximum.
- Keep turning the jamun while frying to ensure even browning. But be gentle.
- Sometimes oil will get low in heat while you fry jamun, so make sure to keep the flame more in between when needed.
- If oil is not hot enough, the jamuns will get cracked and suck more oil.
- The Jamun may look too dark when you take out from oil but it gets the gorgeous red colour as it gets soaked in syrup. Cool right? 🙂
Stepwise photos
- Bring khoya to room temperature if its frozen. Crumble it with your hands and measure it. Take khoya, maida and cooking soda in a mixing bowl. Mix well.
- Slowly add water (add carefully as less is needed) and make a smooth dough without any cracks. No need to knead hard, just gather with your hands so that it forms a smooth dough without lumps. Keep aside for 5 mins and make equal sized balls. I made 27 out of it as I made it small. The balls should be smooth outside, but do not roll so tightly applying pressure. Just roll softly but until smooth.
- Meanwhile prepare the sugar syrup with water, sugar, powdered cardamom and saffron, bring to boil and boil for 8 minutes to 10 minutes in medium flame.
- Mean while you can fry the rolled jamuns. Bring oil hot, not smoking hot, but hot enough to fry the jamuns. Keep in low flame and add the jamuns and keep rolling the jamuns gently with the use of the ladle inside the oil so that it gets evenly cooked and fried to deep golden brown in colour. Fry only few at a time, dont dump the jamuns so many in oil.
- Drain in kitchen towel and immediately add it to hot syrup. Let it get soaked well. Add essence lastly if desired.
Let it get soaked well in the syrup for 3 hrs at least and enjoy the soaked, syrup drunken jamuns!
Babitha costa says
yummy jamoon,u have magic in ur clicks
Wer SAHM says
delicious and too good to see these cute jamuns ....lovely clicks Raji
Anonymous says
On the contrary, I have tried gulab jamuns successfully with only milk powder and other recipes and never tried with khoya! They look SO good. I didn't know Nanak had mawa/khoya too. Definitely getting it on my next trip to the Indian grocery store. Thanks for sharing this recipe!
sandhya sekar says
Hi Akka...........
My all time fav sweet:) instead of sprinking wter can v use milk????????
I use to add some dry nuts like badam and cashew in the dough and i named it as dry fruit jamun;)
sandhya sekar says
Hi Akka...........
My all time fav sweet:) instead of sprinking wter can v use milk????????
I use to add some dry nuts like badam and cashew in the dough and i named it as dry fruit jamun;)
ponmagal says
Hi
it looks yummy....can u say where v can get mava/khoya in Chennai.I hav searched in many super market but couldn't find it
GeethuSathiyaN says
I'm planning to do tis khoya version of jamun tis time...tis is indeed a timely post 🙂 thank u!!
Do u have recipe for Badhusha?i need tat as well 😉
GeethuSathiyaN says
@Ponmagal:try any nilgiris store,they ll hav it for sure.Also try Food Bazaar(big bazaar's group) and 'More super market'...
Meeta Ranjan says
Hi...yummy gulab jamun....this is my speciality and everybody loves it a lot....I add 75 gm suji soaked in milk for half an hour for 500 gm of khoya...this made my jamun supee soft and after soaking in sugar syrup the size of jamun almost doubled. ...try some time....like ur clicks very much
Raks anand says
Sure try n see.
Raks anand says
Thanks for the reply 🙂
Raks anand says
Yes I do . Please copy paste this link http://www.rakskitchen.net/2010/04/badhusha.html
Raks anand says
Pls refer below comment of geethu sathya
Arjunan Akilandeswari says
Very tempting jamuns... Raji...
Kaveri Venkatesh says
Jamuns look super tempting...wonder if I will get some khoya here to make this for Diwali again...Thanks for trying and the mention Raji...Your clicks too good.
AparnaRajeshkumar says
OMG i fallen in love with your clicks raks... its tempting me !
Sarada Subramaniam says
Tried this...but when I put jamuns in the syrup.it broke off..can u tell me what might be the reason? For measurements what cup are u using?
jeyashri suresh says
Super tempting jamuns. I will finish the entirebowl pn my own. Pretty clicks
Sushma Madhuchandra says
they look super delicious!
Anu says
Tempting and lovely jamoons with wonderful clicks.
Subha kumar says
Awesome clicks & yummy yummy jamuns. will try this for diwali.
Veena Theagarajan says
super tempting clicks.. nice Jamun
Shweta Rahul says
Hi Raks,
The Jamuns look lovely..I often face the problem of sugar getting crystallized in sugar syrup..Can u suggest some remedial measures for it?
Divya says
hi, r cooking soda and baking soda the same?
Finla says
Next time when i go to th eindian store i will se eif they have khoya and then make this. looks so delicious.
Raks anand says
Yes
Hamaree Rasoi says
Gulab Jamuns looks so delicious and amazing. It's my all time favourite dessert.
Deepa
Raks anand says
Use sugar and water in equal ratio and once sugar is dissolved, boil in low flame. Do not stir much. reduce your time of boiling to avoid crystallization
Raks anand says
Use a little more water when making dough and make sure you roll a smooth jamun without cracks. If there is cracks, then only it happens. Or if you already fired the jamun with cracks. Let the jamun cool down b4 adding to hot syrup.
Vaishnavi says
Hi Raji,
Amazing presentation..........classy clicks.......Droolworthy Jamuns. Awesome work. Please keep these coming...............
Gayathri Ramanan says
Jamun looks super cute and tempting....lovely presentation...stunning clicks Raks
Priya Suresh says
Just cant take my eyes from those succelent,juicy jamuns..
nagarathna keshav says
Hai,mam jamoons are looking very good & yummy.I want to try ,but I have a question that we can avoid baking soda & make jamoons?
Suja Ram says
Hi Raks..Iam Suja - a newbie into this yummy blogosphere. Wonderful presentation and really stunning photography as well.. Absolutely love the three pics! I always make Jamuns with Instant mix and have been looking for a perfect recipe for this Khoa version. Will try this for sure.
ambika clyton says
jamun looks glossy and juicy,tempting a lot. click with three jamuns in a bowl looks cute. by the way all kinds of milk products are available in aavin stores in chennai
Priti S says
Looks yum...no can say no to these ....tempting clicks
pooja Srivastava says
Hi...i made it yesterday...it was good but after few hours my jamun in syrup became hard from inside....what can i do for it?
Raks anand says
Baking soda helps in cooking inside the jamuns properly. Not sure how it will turn out if its missed
Raks anand says
Do not knead the dough hard and roll applying more pressure. Also do not reduce cooking soda.
Priya R says
Raks after seeing this post I really wanted to try making this khoya jamuns went ahead with the recipe and somehow my khoya balls melted in the oil 🙁 was very sad I have a feeling that the baking powder is the culprit, but a general doubt don't u think the baking powder mentioned is too much?
pooja Srivastava says
thankuuu...love ur recipes....
Aaron Cody says
Really looking delicious recipe I never tasted it before. Where I can found these Gulab Jamun?
preethi says
Hi even I stay in woodlands Singapore. Where did u buy unsweetened Kova. I am planning to do this Diwali. Please suggest. My email Id [email protected]. Love u r blogs. Thanks for sharing
Shabitha Karthikeyan says
Though I had the recipe from my Mom to make Gulab Jamuns with khoya for a long time, I never tried. I should say when I saw your Gulab Jamun pictures I decided to to make it for this Diwali. Gorgeous pictures and thanks for inspiring 🙂
Indika Fernando says
hi Im frm SL & CANT FIND Khoya / Kova HERE.. WHT IS D ALTERNATIVE TO USE....
Indika Fernando says
Hi im frm SL... In sl cant find either Khoya / Kova .. so in that case wht is d alternative to use??? bydw ur recepies are amazing.its so great that u explain it step by steps with clicks also..
please here after when u mention ingredients in a receipie please mention common words as i have never heard Khoya / Kova even in super markets in sl..thanks
monali mantry says
Hi I tried this recepie yesterday with same ingrdiants . It was tasty but jamuns flattened immediately after frying. Any suggestions to have round jamuns?
mansha lakhmani says
hi. my gulab jamun didn't soak the sugar syrup from inside
Raks anand says
Did you add more water or cooking soda?
Raks anand says
You might have tightly rolled. Do not knead or roll the jamun dough hard/ tight.
Mythili Swaminathan says
Even when the cooking soda is little excess, this will happen
SHARMILEE J says
Yum yum..anytime fav...am drooling and craving for this now 🙂
Padmini Raghuram says
i tried gulab jamun it came out very well thank u raks
Deepali Rajput says
I have tried but when i put golas in oil their outer part separated instantly what can i do
Raks anand says
Knead in more khoya, may be the soda or water is more.
Deepali Rajput says
I have tried but when i place golas in oil
Outer side get separated instantly what can i do
Sarada Subramaniam says
Hi Raji,
Finally I got it raks....feeling very happy,for the first two times it was not holding the shape.as per ur reply I reduced the quantity of soda and water...it was perfect...and this time I bought good quality khova...thanks a lot Raji...
dhruv dutt says
Water is better option as it has gud holding capabilities.
Chans Ambrosia says
Hi, I made jamuns using the ready made instant mix. But, since the instructions in the mix says that I should not roll tight, I rolled it lightly. So, I did not get the perfect round. Also, even if it is round, when it is fried, it gets a irregular shape. May I know how were you able to get the perfect round shape and also the jamun baked inside well? Thanks.
Raks anand says
One solution for this - sprinkle little more water and knead again and then make balls. Only if water is little less, then cracks appear. You can use generous ghee while rolling, but make sure the dough is smooth with required water.
Muhammad Hamza says
yummmmmmmmmmmmmmm! i tried and succeed
Mimi Singha says
Being a sweet lover I can adore these pictures again and again..................I am a big fan of Yours Raks......u r lovely
Loveleen Kaur says
hello, I tried, but it does not get cooked from inside . It look so awsome but not ready to eat. may you please tell me that , what can i can do with it ?
Sneha Nair says
oh my god i just can't wait to cook these beauties.so gorgeous they are.You're awesome
DHi says
Hey Rajeswari, Thanks! I tried your recipe today & I'm happy to tell you they turned out awesome! 😀
Frying part was initially difficult. As the flame was slightly high, they turned brown quickly but remained uncooked from inside. Then I followed your tip, fried them low flame, et voilà! 🙂
vrutika says
hey Rajeshwari thnks alot for ur recepie..i tried today but dey are too soft and is loosin its shape..where did i go wrng..pleasee help me..thnkuuu in advance..:-)
vrutika says
hey Rajeshwari thnks alot for ur recepie..i tried today but dey are too soft and is loosin its shape..where did i go wrng..pleasee help me..thnkuuu in advance..:-)
vrutika says
hey Rajeshwari thnks alot for ur recepie..i tried today but dey are too soft and is loosin its shape..where did i go wrng..pleasee help me..thnkuuu in advance..:-)
vrutika says
hey Rajeshwari thnks alot for ur recepie..i tried today but dey are too soft and is loosin its shape..where did i go wrng..pleasee help me..thnkuuu in advance..:-)
savi says
i tried this recipe n my family members liked it very much
khushboo kothari says
Gulab jamun balls melted in ghee
Raks anand says
Could be the ghee was not hot enough or you added more balls in ghee at a time.
Fozia Ali says
hi dear.could you plz tell me did you use hot or cold water in mixting the all dry ingredients for ghulab jamun.
Fozia Ali says
hi dear, did you use hot water or cold water to mix the mixture.
Maddy says
Hi , how much kova should be Used
I mean can u tell me in grams!
Raks anand says
Plain water. If its hot or cold, I will mention it. This is water in room temperature
Seema Muqhtar says
Hi dear I tried this gulab jamun and it came out really good. 1st time I tried without jamun powder so tried with little.. I sent to my Mom and mother in law. They were asking y Only little?? Next time I will try in bulk.. Thank you dear...
annie jyothi says
Can I prepare gulab jamun balls one day before and fry them on the next day?
Raks anand says
I am afraid it would crack. May be you can fry and add next day in hot syrup.
Gowri Letchumanan says
Hi, where in Singapore did you buy the Koya/Kova?
Raks anand says
Mustafa, around paneer section.
Unknown says
Hi Mam,
I bought MilkyMist Unsweetened Khova. But I couldn't crumble and add water in it. As it is already watery even at room temperature. but stil i tried making it. when I dropped it in oil, it started to break. What to do???? pls help me..
Raks anand says
Add more maida and try. If it turns out hard, add little more cooking soda. Just fry one and see.
Ankita Pal says
Hi Raks,the Gulab jamun looks superb,same as my grandmother use to make..Can u just help with the Khoya quantity in grams? 1 cup would be how much approximately
Ankita Pal says
Hi Raks,the Gulab jamun looks superb,same as my grandmother use to make..Can u just help with the Khoya quantity in grams? 1 cup would be how much approximately
Raks anand says
Approx 200 gms
Ishita Deshmukh says
Hi... I tried this recipe. The gulab jamuns came out soft. But if I put the sugar syrup in a large bowl, to give the jamuns space to expand, the syrup barely reaches half of the height of the jamuns ( not covering them). In a smaller bowl, no space to expand. What do you suggest?
How long does it take for the jamuns to soak the syrup? It took 24 hours to get soft and juicy...
Ishita Deshmukh says
Hi... I tried this recipe. The gulab jamuns are soft. However if I make the syrup in a large bowl, then the gulab jamuns are not covered in syrup. The syrup barely reaches half of the jamuns height. If I put them in a smaller bowl, there is no space for them to expand in the warm syrup? What do you suggest?
How long does it take for the jamuns to soak the syrup?
Raks anand says
May be you can try making more sugar syrup. No need to use very broad vessel.any vessel is fine. Its is the syrup volume that matters. If enough syrup is there, need not worry. Make sure any one, either jamun or syruo is hot when you add. This way it gets soaked sooner.
sangeeta manoharan says
Super preparation.. can I use sweetened kova . If yes, what would be the proportions.. not able to find unsweetened kova..
Raks anand says
Sorry, if using sweetened it will become too dark, can't replace it. May be try with milk powder then.
Unknown says
I made this gulab jamun three times. And all time it came out perfect. Thank you so much for such a nice recipe.
Sapna says
Hi Raks,
Tried this recipe and the gulab jamun were soft and awesome.
Thanks
Raks Anand says
Thanks alot for the feedback:)