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Gulab jamun recipe ( Gulab jamun with khoya / Kova)

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gulab-jamun-with-khoya

Gulab jamun / Gulab Jamoon – the name itself tempts us very much right?  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. And 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 love the shahi jamun variety very much too.

gulab-jamoon with kova


I 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 I 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 khoya 2 weeks back and was planning to try some other recipes with khoya, but ended up making 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 jamoon lovers.

Gulab jamoon

Gulab jamun with khoya recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 20 mins    |  Cook time: 20 mins    |  Makes: 25

Ingredients

Khoya / Kova (unsweetened) – 1 cup

Maida/ All purpose flour – 3 tblsp

Sodium bi carbonate (cooking soda) – 1/8 tsp

Elachi/ cardamom – 2

Sugar – 1 & 1/2 cups

Water – 1 & 1/2 cups

Saffron (optional) – Few strands

Rose essence (optional) – 2 drops

Oil/ vanaspathi/ Ghee – As need for deep frying

Method

  1. 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.

    2. 1-gulab-jamun

  2. 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.

    3. 2-gulab-jamun

  3. 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.

    4. 3-gulab-jamun

  4. 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.

    5. 4-gulab-jamun

  5. Drain in kitchen towel and immediately add it to hot syrup. Let it get soaked well. Add essence lastly if desired.

    6. 5-gulab-jamun

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? 🙂

      Let it get soaked well in the syrup for 3 hrs at least and enjoy the soaked, syrup drunken jamuns!

      gulab-jamun-with-kova

      Reader Interactions

      Comments

      4. Anonymous

        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!

        Reply

      5. sandhya sekar

        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;)

        Reply

      6. sandhya sekar

        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;)

        Reply

      10. Meeta Ranjan

        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

        Reply

      30. Raks anand

        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.

        Reply

      35. Suja Ram

        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.

        Reply

      41. Priya R

        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?

        Reply

      45. Shabitha Karthikeyan

        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 🙂

        Reply

      47. Indika Fernando

        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

        Reply

      58. Sarada Subramaniam

        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…

        Reply

      60. Chans Ambrosia

        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.

        Reply

      61. Raks anand

        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.

        Reply

      66. DHi

        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! 🙂

        Reply

      67. vrutika

        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..:-)

        Reply

      68. vrutika

        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..:-)

        Reply

      69. vrutika

        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..:-)

        Reply

      70. vrutika

        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..:-)

        Reply

      78. Seema Muqhtar

        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…

        Reply

      83. Unknown

        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..

        Reply

      88. Ishita Deshmukh

        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…

        Reply

      89. Ishita Deshmukh

        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?

        Reply

      90. Raks anand

        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.

        Reply

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