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.
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 jamoon lovers.
Gulab jamun with khoya
Ingredients
- 1 cup Khoya / Kova unsweetened
- 3 tbsp Maida/ All purpose flour – 3 tblsp
- ⅛ tsp 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? 🙂
Gulab jamun with khoya Method
- 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.
- 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!
yummy jamoon,u have magic in ur clicks
delicious and too good to see these cute jamuns ….lovely clicks Raji
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!
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;)
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;)
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
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 😉
@Ponmagal:try any nilgiris store,they ll hav it for sure.Also try Food Bazaar(big bazaar's group) and 'More super market'…
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
Sure try n see.
Thanks for the reply 🙂
Yes I do . Please copy paste this link http://www.rakskitchen.net/2010/04/badhusha.html
Pls refer below comment of geethu sathya
Very tempting jamuns… Raji…
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.
OMG i fallen in love with your clicks raks… its tempting me !
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?
Super tempting jamuns. I will finish the entirebowl pn my own. Pretty clicks
they look super delicious!
Tempting and lovely jamoons with wonderful clicks.
Awesome clicks & yummy yummy jamuns. will try this for diwali.
super tempting clicks.. nice Jamun
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?
hi, r cooking soda and baking soda the same?
Next time when i go to th eindian store i will se eif they have khoya and then make this. looks so delicious.
Yes
Gulab Jamuns looks so delicious and amazing. It's my all time favourite dessert.
Deepa
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
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.
Hi Raji,
Amazing presentation……….classy clicks…….Droolworthy Jamuns. Awesome work. Please keep these coming……………
Jamun looks super cute and tempting….lovely presentation…stunning clicks Raks
Just cant take my eyes from those succelent,juicy jamuns..
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?
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.
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
Looks yum…no can say no to these ….tempting clicks
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?
Baking soda helps in cooking inside the jamuns properly. Not sure how it will turn out if its missed
Do not knead the dough hard and roll applying more pressure. Also do not reduce cooking soda.
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?
thankuuu…love ur recipes….
Really looking delicious recipe I never tasted it before. Where I can found these Gulab Jamun?
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
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 🙂
hi Im frm SL & CANT FIND Khoya / Kova HERE.. WHT IS D ALTERNATIVE TO USE….
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
Hi I tried this recepie yesterday with same ingrdiants . It was tasty but jamuns flattened immediately after frying. Any suggestions to have round jamuns?
hi. my gulab jamun didn't soak the sugar syrup from inside
Did you add more water or cooking soda?
You might have tightly rolled. Do not knead or roll the jamun dough hard/ tight.
Even when the cooking soda is little excess, this will happen
Yum yum..anytime fav…am drooling and craving for this now 🙂
i tried gulab jamun it came out very well thank u raks
I have tried but when i put golas in oil their outer part separated instantly what can i do
Knead in more khoya, may be the soda or water is more.
I have tried but when i place golas in oil
Outer side get separated instantly what can i do
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…
Water is better option as it has gud holding capabilities.
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.
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.
yummmmmmmmmmmmmmm! i tried and succeed
Being a sweet lover I can adore these pictures again and again………………I am a big fan of Yours Raks……u r lovely
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 ?
oh my god i just can't wait to cook these beauties.so gorgeous they are.You're awesome
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! 🙂
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..:-)
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..:-)
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..:-)
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..:-)
i tried this recipe n my family members liked it very much
Gulab jamun balls melted in ghee
Could be the ghee was not hot enough or you added more balls in ghee at a time.
hi dear.could you plz tell me did you use hot or cold water in mixting the all dry ingredients for ghulab jamun.
hi dear, did you use hot water or cold water to mix the mixture.
Hi , how much kova should be Used
I mean can u tell me in grams!
Plain water. If its hot or cold, I will mention it. This is water in room temperature
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…
Can I prepare gulab jamun balls one day before and fry them on the next day?
I am afraid it would crack. May be you can fry and add next day in hot syrup.
Hi, where in Singapore did you buy the Koya/Kova?
Mustafa, around paneer section.
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..
Add more maida and try. If it turns out hard, add little more cooking soda. Just fry one and see.
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
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
Approx 200 gms
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…
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?
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.
Super preparation.. can I use sweetened kova . If yes, what would be the proportions.. not able to find unsweetened kova..
Sorry, if using sweetened it will become too dark, can't replace it. May be try with milk powder then.
I made this gulab jamun three times. And all time it came out perfect. Thank you so much for such a nice recipe.
Hi Raks,
Tried this recipe and the gulab jamun were soft and awesome.
Thanks
Thanks alot for the feedback:)