Gulab Jamun Recipe – Khoya | Mawa | Khoa
22 Dec, 17 vegEasy हिंदी 19 Recipe
- Make soft and chashni filled restaurant style brown Gulab Jamun with Khoya
- Tried and tested recipe makes Indian dessert each with 160 calories
Yield 8 Piece (each 1.5'')
Gulab Jamun is a traditional Indian dessert and probably needs no introduction if you are from India. It has been and will remain the most favored item on the Indian dessert menu with craving for sweets doubling up as soon as they recall the ones made in desi Ghee at old Delhi's Chandni Chowk market.
Today, We are trying to re-create the same magical, ultra soft and mouth watering fried sweet balls from scratch in our kitchen. We have tried it multiple times in our kitchen before reaching out at the same taste and texture that we had tasted in restaurant and Haldiram's.
It needs 1 taar Chashni (1 string consistent Sugar Syrup) and we are sharing the recipe here.
Gulab Jamun recipe with Milk powder is a separate recipe and we would be sharing it soon.
Gulab Jamun pronunciation is goo-laab jaa-mun.
Today, We are trying to re-create the same magical, ultra soft and mouth watering fried sweet balls from scratch in our kitchen. We have tried it multiple times in our kitchen before reaching out at the same taste and texture that we had tasted in restaurant and Haldiram's.
It needs 1 taar Chashni (1 string consistent Sugar Syrup) and we are sharing the recipe here.
Gulab Jamun recipe with Milk powder is a separate recipe and we would be sharing it soon.
Gulab Jamun pronunciation is goo-laab jaa-mun.
Ingredients
Done
Not Done
Nutrition Facts
Gulab Jamun with Khoya Recipe
Amount Per Serving
Calories 929 Calories from Fat 801
% Daily Value*
Total Fat 89g 137%
Saturated Fat 13g 65%
Polyunsaturated Fat 9g
Monounsaturated Fat 65g
Cholesterol 2mg 1%
Sodium 23mg 1%
Potassium 7mg 0%
Total Carbohydrates 35g 12%
Dietary Fiber 0.3g 1%
Sugars 29g
Protein 1g 2%
Vitamin A 0.3%
Vitamin C 0.2%
Calcium 3%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
Preparing Dough Preparation Time: 5 minutes
- Ingredients for Gulab Jamun should be ready now.
- Start with grating the Khoya also called Mawa into fine, small pieces. If your Mawa is already grated, you can skip this step.After grating, Khoya’s volume increases as compared to its solid state. The weight would remain same i.e. 80 Gms 3 Oz.
- Now add All-purpose-flour Maida, Baking powder, 1/2 tsp Cardamom powder in Khoya. Mix well.
- Now, add small amount of water and start kneading to make a soft dough Refer the video for help.
- Add more water only if you feel that you need to make the dough and that too in very small quantity.
- We can make approximately 7-8 Gulab Jamun of standard size with this quantity of mixture.
- You should knead it for about 4-5 minutes. We have used less than 1/4 cup of water in total.
- The dough is ready. It is neither too soft nor too hard/thick. It is of medium frequency.
Making Round Shaped Balls Cook Time: 3 minutes
- Take small portion out of dough and roll it into ball shape. Roll it with your both hands and the Gulab Jamun ball would be ready.
- You can prepare the Gulab Jamun balls for whole mixture in similar fashion.
- Keep the size small right now as it is bound to increase in volume when fried and dipped in Sugar syrup.
- Gulab Jamun’s base is ready. We will now fry them and make Sugar syrup too.
Chashni for Gulab Jamun 1 string consistency Cook Time: 15 Minute
- Take a pan for Sugar Syrup.
Add 3/4 cup water, 1 Cup (Our 1 Cup = 240 ML) Sugar and 1/2 tsp Cardamom powder. Bring it to a boil on high flame. This would take approximately 5 minutes. It is important that Sugar syrup is ready before the Gulab Jamun's are completely fried.
- Chashni for Gulab Jamun needs to be of 1 string consistency. This is known as 1 taar ki chashni in Hindi.
- Once Sugar syrup gets a boil, turn the stove on medium flame for 10 minutes.
- To check Sugar syrup consistency: Take few drops of Chashni in a plate. Pick a drop with your thumb and finger together.
If you stretch your thumb and finger away from each other at this time, you would see a string of Chashni. If you can’t see the string, Chashni is not yet ready. It needs a bit more time on stove. If you see 1 string 1 taar, Chashni for Gulab Jamun is ready.
If you see more than 1 string yes, it is possible to see more than 1 simultaneously, your chasni has reached the 2 string consistency. String consistency of Chashni is nothing but a measure of it's thickness. The thicker it is, the more strings it would show up.
- Chashni is ready. Switch off the stove.
Frying Gulab Jamun Cook time: 37 Minute
- Take a frying pan. Fill it up at-least 50% with Oil. The pan should have good depth to help Gulab Jamun’s float and not touch the bottom surface.
- Keep the Oil on medium flame for heating-up. This would take about 7 minutes to heat up to a level when we can start frying.
You can make fry and make Chashni simultaneously to save time. If you are doing so, wait for the first boil in Chashni boil and then add Gulab Jamun for frying.
- After 7 minutes, add Gulab Jamun for frying. Use a Spatula to carefully add raw Gulab Jamun balls into Oil. They stand a chance to break open if you are not easy with them. Keep stirring Gulab jamun to have even color
- At first, the balls would settle at the pan bottom. Don’t worry, they will come up and start floating in a minute or two.
Keep stirring the Oil to make sure that Gulab Jamun’s do not take a strong color from any one side. - After about 10 minutes of frying Gulab Jamun on medium flame, they will achieve the light golden brown color.
- Now, add all fried Gulab Jamuns in warm Chashni.
If the Chashni is not warm i.e. you are using an old one or a refrigerated one, we would recommend to first warm it up for about 3 minutes using a stove no Microwave please.
Warm means something more than room temperature. - The food stuff heated by Microwave loses its heat as fast as it is heated in first place.
Make sure Chashni is warm before adding Gulab Jamun.
- Let them stay in chashni for at-least 20 minutes.
- After 20 minutes, Gulab Jamuns will be ready to serve.
Storage and Serving Suggestions
If you are reading the Gulab Jamun recipe, we are 100% sure that you have a sweet tooth and certainly would like to try Jalebi from our tried and tested recipes collection.
- Gulab Jamun’s are served hot. You can garnish them with Pistachio before serving.
- They can be refrigerated for up-to 4 days. You can re-heat Gulab Jamun using this desi but effective method with steam. Do not re-fry or re-dip in Sugar syrup. You can also use Microwave if you have one to re-heat the frozen Gulab Jamun.
Nifi Gupta
July 1, 2016 at 12:07 am
Hi Maahi,
I love the way you and Anil teach making cooking so simple and perfect.
I have a Question. If I have more kneaded dough than I require, can I keep it in air tight container and use it after a day or so?
Waiting for your response,
Nifi Gupta
Anil Gupta
July 1, 2016 at 2:36 pm
As far as I can say, you can’t do it. This is simply because we are adding baking powder to the dough.
Let me know if you need more information.
nisha
December 14, 2015 at 3:59 pm
Hi Maahi,
I simply love all your recipes and the way u explain the way of cooking is just too good.
actually I have been making gulab jamun for quite long but the only problem I face they become way too soft…..they become soft to the extent that once dipped in the syrup they start breaking apart. Plz help me..
Thanks,
nisha..
Maahi
December 15, 2015 at 4:13 pm
Hi Nisha,
Thanks for writing in.
I cannot really tell just by knowing the problem with jamuns. I can only guess and suggest you with few Tips;
1. Use little more maida(all purpose flour). Keep the ratio of maida and khoya perfect.
2. Do not make the dough really soft. Keep it moderate.
3. Do not add the jamuns in very hot sugar syrup. Make sure you add them when its little warm.
4. Do not fry them on high flame because when you put them in hot syrup they loose their shape.
5. Knead the dough for atleast 5-7 minutes.
Hope these tips will help you.
Keep cooking.
Maahi
Rimzim
September 6, 2015 at 12:45 pm
Hi Maahi,
I tried your recipe again after sometime. My jamuns are cracking when they start getting fried 🙁 I am kneading for 5 mins but one thing I have noticed is that, while making the balls, it starts breaking. Then I add more water to make a ball. By the time I make one ball, rest of the dough gets kind of dry. Should the dough be moist when I start making the balls? Please help!
I have used Indian cup measurement. My 1/4th cup is 50 ml.
I have also uploaded a pic of how my jamuns have turned out.
Thanks,
Rimzim
Maahi
September 7, 2015 at 2:59 am
Hi Rimzim,
Thanks for having faith in my work.
Glad to know that you tried my recipe.
There can be one of these reasons for the jamuns to get dry n crack;
1. Add little more water to the dough and knead it. Add gradually, 1 tsp at a time.
2. Use fresh market bought baking powder. Sometime baking powder can ruin the recipe completely. This had happened with me one time. So use the packed baking powder.
Hopefully this will solve your problem.
Do let me know if I can be of any help in future as well.
Rimzim
September 7, 2015 at 5:53 am
Thanks a lot for replying, Maahi! I’ll try the recipe with the suggestions and let you know! 🙂 Also, if I want the chashni to be less sweet, how can I do this?
Anil Gupta
September 7, 2015 at 12:25 pm
Just reduce the quantity of sugar.
Rimzim
September 8, 2015 at 5:45 am
Do I just reduce 3/4th cup to any quantity? I’m sorry but I wanted to be clear on whether I have to be careful about the one string consistency! 🙁
Anil Gupta
September 8, 2015 at 1:45 pm
Yes, just reduce it to 3/4 Cup. You probably would have to let it cook for slightly more time due to the extra water now.
You understand what I mean?
Since, you have reduced the sugar content, the water’s quantity in the total mixture is increased automatically. Hence, to get 1 string consistency, you would have to cook it to 1-2 minutes more.
Let me know if this answers your question.
Rimzim
September 9, 2015 at 5:15 am
Thanks, I understood! 🙂 I’ll try this ratio.
Rimzim
February 8, 2017 at 1:17 pm
Hi Maahi,
Tried your recipe again today after a long time 🙂 It seems like I have such a bad relationship with Gulab Jamun that I stopped making it in between.
This time I knead it really well, the dough wasn’t tight, the balls were round and smooth, the baking powder was fresh, but while frying when the balls started expanding, some chunks would come off from most of the balls ruining that round, ball shape OR it will no longer maintain the round shape 🙁 This is a common problem with me no matter what recipe I try and this is the reason I had almost given up making it. There must be some mistake I’m making but not able to point it out myself.
Thanks for your recipe. At least I got 3-4 round balls out of 8 🙂
Anil Gupta
February 8, 2017 at 2:03 pm
Wow…nice to hear back from you after an year.
Even, I am not sure what might be going wrong here…you are doing everything right.
I am happy that you got 50% success rate this time.
Nitin Dahiya
June 11, 2013 at 8:00 pm
hi mam….i tried to make gulab jamuns at home acording to ur receipe….they r made good but there is nly 1 prob that gulab jamuns r tearing while boling them kindly help me why is it so…..
thank you…:)
Maahi
June 12, 2013 at 9:41 pm
Hi Nitin,
Thanks a lot for trying out our recipe and writing in..
what i understand here is that your gulab jamuns are tearing while frying them in Oil..is this right??
If this is the case, i would suggest you to follow these steps:
1. Use new/fresh baking powder. I have experienced that expired or old baking powder is sometimes the cause of this issue. Whenever i have used fresh and new baking powder, i have never faced this tearing off of Gulab jamun.
2. Other thing is note is to knead Gulab jamuns dough for at-least 3-4 minutes. This helps the mixture (Khoya and other) things to bind themselves together thereby making sure that the bond does not break while frying.
3. Also, make sure that you fry them on low-medium heat. Do not add them in very hot Oil (the one with bubbles or boiling level).
4. Do stir them continuously to avoid any extra heat to any specific portion of Gulab Jamun.
I hope this will help you to make them perfect next time..
Also, few (1-2) cracks on jamuns doesn’t make a much difference so you can go ahead with them. When you will add them in Sugar syrup they will not be visible. But, more than 2 are definitely an issue and the above points can help you get rid of them.
Thanks for writing in.
Keep watching and cooking.
Neeti
May 16, 2013 at 5:17 pm
very well explained…….
thnx Maahi & Anil… 🙂
Maahi
May 16, 2013 at 5:59 pm
Thanks a lot dear for such sweet comment 🙂
Hope you enjoy them at home and share your feedback with us.
Keep watching and cooking
Foodie
May 13, 2013 at 12:19 am
Great! You two have a great chemistry and that makes your show superb! But somehow this episode seemed rather too long and the talk was not always lending to better understating of the recipe. But otherwise love you two!
Maahi
May 13, 2013 at 2:49 am
Thanks a lot Foodie for your sincere response. We will definitely try to reduce the length and the unwanted talk from next episode on-wards.
But, I am sure that recipe would have definitely helped you. Keep watching. Enjoy.
Great! You two have a great chemistry and that makes your show superb! But somehow this episode seemed rather too long and the talk was not always lending to better understating of the recipe. But otherwise love you two!
Thanks a lot Foodie for your sincere response. We will definitely try to reduce the length and the unwanted talk from next episode on-wards.
But, I am sure that recipe would have definitely helped you. Keep watching. Enjoy.
very well explained…….
thnx Maahi & Anil… 🙂
Thanks a lot dear for such sweet comment 🙂
Hope you enjoy them at home and share your feedback with us.
Keep watching and cooking
hi mam….i tried to make gulab jamuns at home acording to ur receipe….they r made good but there is nly 1 prob that gulab jamuns r tearing while boling them kindly help me why is it so…..
thank you…:)
Hi Nitin,
Thanks a lot for trying out our recipe and writing in..
what i understand here is that your gulab jamuns are tearing while frying them in Oil..is this right??
If this is the case, i would suggest you to follow these steps:
1. Use new/fresh baking powder. I have experienced that expired or old baking powder is sometimes the cause of this issue. Whenever i have used fresh and new baking powder, i have never faced this tearing off of Gulab jamun.
2. Other thing is note is to knead Gulab jamuns dough for at-least 3-4 minutes. This helps the mixture (Khoya and other) things to bind themselves together thereby making sure that the bond does not break while frying.
3. Also, make sure that you fry them on low-medium heat. Do not add them in very hot Oil (the one with bubbles or boiling level).
4. Do stir them continuously to avoid any extra heat to any specific portion of Gulab Jamun.
I hope this will help you to make them perfect next time..
Also, few (1-2) cracks on jamuns doesn’t make a much difference so you can go ahead with them. When you will add them in Sugar syrup they will not be visible. But, more than 2 are definitely an issue and the above points can help you get rid of them.
Thanks for writing in.
Keep watching and cooking.
Hi Maahi,
I tried your recipe again after sometime. My jamuns are cracking when they start getting fried 🙁 I am kneading for 5 mins but one thing I have noticed is that, while making the balls, it starts breaking. Then I add more water to make a ball. By the time I make one ball, rest of the dough gets kind of dry. Should the dough be moist when I start making the balls? Please help!
I have used Indian cup measurement. My 1/4th cup is 50 ml.
I have also uploaded a pic of how my jamuns have turned out.
Thanks,
Rimzim
Hi Rimzim,
Thanks for having faith in my work.
Glad to know that you tried my recipe.
There can be one of these reasons for the jamuns to get dry n crack;
1. Add little more water to the dough and knead it. Add gradually, 1 tsp at a time.
2. Use fresh market bought baking powder. Sometime baking powder can ruin the recipe completely. This had happened with me one time. So use the packed baking powder.
Hopefully this will solve your problem.
Do let me know if I can be of any help in future as well.
Thanks a lot for replying, Maahi! I’ll try the recipe with the suggestions and let you know! 🙂 Also, if I want the chashni to be less sweet, how can I do this?
Just reduce the quantity of sugar.
Do I just reduce 3/4th cup to any quantity? I’m sorry but I wanted to be clear on whether I have to be careful about the one string consistency! 🙁
Yes, just reduce it to 3/4 Cup. You probably would have to let it cook for slightly more time due to the extra water now.
You understand what I mean?
Since, you have reduced the sugar content, the water’s quantity in the total mixture is increased automatically. Hence, to get 1 string consistency, you would have to cook it to 1-2 minutes more.
Let me know if this answers your question.
Hi Maahi,
Tried your recipe again today after a long time 🙂 It seems like I have such a bad relationship with Gulab Jamun that I stopped making it in between.
This time I knead it really well, the dough wasn’t tight, the balls were round and smooth, the baking powder was fresh, but while frying when the balls started expanding, some chunks would come off from most of the balls ruining that round, ball shape OR it will no longer maintain the round shape 🙁 This is a common problem with me no matter what recipe I try and this is the reason I had almost given up making it. There must be some mistake I’m making but not able to point it out myself.
Thanks for your recipe. At least I got 3-4 round balls out of 8 🙂
Wow…nice to hear back from you after an year.
Even, I am not sure what might be going wrong here…you are doing everything right.
I am happy that you got 50% success rate this time.
Thanks, I understood! 🙂 I’ll try this ratio.
Hi Maahi,
I simply love all your recipes and the way u explain the way of cooking is just too good.
actually I have been making gulab jamun for quite long but the only problem I face they become way too soft…..they become soft to the extent that once dipped in the syrup they start breaking apart. Plz help me..
Thanks,
nisha..
Hi Nisha,
Thanks for writing in.
I cannot really tell just by knowing the problem with jamuns. I can only guess and suggest you with few Tips;
1. Use little more maida(all purpose flour). Keep the ratio of maida and khoya perfect.
2. Do not make the dough really soft. Keep it moderate.
3. Do not add the jamuns in very hot sugar syrup. Make sure you add them when its little warm.
4. Do not fry them on high flame because when you put them in hot syrup they loose their shape.
5. Knead the dough for atleast 5-7 minutes.
Hope these tips will help you.
Keep cooking.
Maahi
Hi Maahi,
I love the way you and Anil teach making cooking so simple and perfect.
I have a Question. If I have more kneaded dough than I require, can I keep it in air tight container and use it after a day or so?
Waiting for your response,
Nifi Gupta
As far as I can say, you can’t do it. This is simply because we are adding baking powder to the dough.
Let me know if you need more information.