Gulab Jamun Recipe – Khoya | Mawa | Khoa

Make soft and chashni filled restaurant style brown Gulab Jamun with Khoya. Tried and tested recipe makes Indian dessert each with 160 calories.

Written by Maahi Gupta
  By Maahi Gupta          Updated  22 Dec, 17


 vegEasy   हिंदी

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.


8 min Prep
52 min Cook
Yield  8 Piece (each 1.5'')
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.


Preparing Dough Preparation Time: 5 minutes

  • Ingredients for Gulab Jamun should be ready now.
    Ingredients for gulab jamun
    Ingredients for gulab jamun 
  • 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.
    Grate Khoya for Gulab jamun
    Grate Khoya for Gulab jamun 
  • 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.
    Knead dough for Gulab jamun
    Knead dough for Gulab jamun 
  • 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.
    Add small amount of water for Gulab jamun
    Add small amount of water for Gulab jamun 
  • 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.
    Gulab jamun dough is ready
    Gulab jamun dough is ready 

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.
    Roll small raw balls for Gulab Jamun
    Roll small raw balls for Gulab Jamun 
  • 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.
    Add water, sugar and boil for sugar syrup
    Add water, sugar and boil for sugar syrup 
  • 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.
    Dissolve Sugar and wait for 1 boil
    Dissolve Sugar and wait for 1 boil 
  • 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.
    Check 1-string consistency for Sugar syrup
    Check 1-string consistency for Sugar syrup 
  • 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
    Add Gulab jamun for frying once Oil is hot
    Add Gulab jamun for frying once Oil is hot 
  • 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.
    Keep stirring Gulab jamun to have even color
    Keep stirring Gulab jamun to have even color 
  • After about 10 minutes of frying Gulab Jamun on medium flame, they will achieve the light golden brown color.
    Fry Gulab Jamun until they turn dark golden brown
    Fry Gulab Jamun until they turn dark golden brown 
  • 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.

Sharing is caring with Gulab jamun
Sharing is caring with Gulab jamun 
Sunlight falling on Gulab Jamun shows the vibrant orange and brown color
Sunlight falling on Gulab Jamun shows the vibrant orange and brown color 
Gulab jamun long and round shaped.
Gulab jamun long and round shaped. 
Gulab Jamun split into pieces
Gulab Jamun split into pieces 
Gulab Jamun Chaupal- round table conference
Gulab Jamun Chaupal- round table conference 

 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.
  1. Gulab Jamun’s are served hot. You can garnish them with Pistachio before serving.
  2. 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.

Recipe Recipe In English

   19 Useful Questions & Answers from comments

  1. Nifi Gupta
    Nifi Gupta 1 Jul, 16 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
      Anil Gupta 1 Jul, 16 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.

  2. nisha
    nisha 14 Dec, 15 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..



    • Maahi
      Maahi 15 Dec, 15 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.

  3. Rimzim
    Rimzim 6 Sep, 15 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.


    • Maahi
      Maahi 7 Sep, 15 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
        Rimzim 7 Sep, 15 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
          Anil Gupta 7 Sep, 15 at 12:25 pm

          Just reduce the quantity of sugar.

          • Rimzim
            Rimzim 8 Sep, 15 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
            Anil Gupta 8 Sep, 15 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
            Rimzim 9 Sep, 15 at 5:15 am

            Thanks, I understood! 🙂 I’ll try this ratio.

          • Rimzim
            Rimzim 8 Feb, 17 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
            Anil Gupta 8 Feb, 17 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.

  4. Nitin Dahiya
    Nitin Dahiya 11 Jun, 13 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
      Maahi 12 Jun, 13 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 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.

  5. Neeti
    Neeti 16 May, 13 at 5:17 pm

    very well explained…….
    thnx Maahi & Anil… 🙂

    • Maahi
      Maahi 16 May, 13 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

  6. Foodie
    Foodie 13 May, 13 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
      Maahi 13 May, 13 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.