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gulab jamun with khoya
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5 from 3 votes

Gulab jamun with khoya

Gulab jamun with khoya/ kova, we can prepare from scratch at home for the festival of lights. In sticky sugar syrup it tastes delicious.
Prep Time20 mins
Cook Time20 mins
Course: Dessert
Cuisine: Indian
Servings: 25


  • 1 cup Khoya / Kova unsweetened
  • 3 tablespoon Maida/ All purpose flour - 3 tblsp
  • 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


  • 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.


  • 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? :)