Oct 21, 2011

Khoya Gulab Jamun / Jamuns made with Khoya / Khoya Jamun – Sweets for Diwali

In our house gulab jamuns are usually made from a readymade packets..We do make jamuns often,but somewhere I read that one jamun contains 100 calories...I know that I cannot stop with one jamun, If we make it at home,I will surely eat 10+...I think that is a little less amount only..So we stopped making it at home..

But when I came across this recipe,I want to make it ASAP..And I found a good excuse too...Guys Its Diwali..Set aside your guilty conscious and let eat some good stuffs..This is the one which I often crave for..Even in mid nights...My mouth is watering as I write this post..

You all know that I am not a big fan of sweets,but this one is a exception..In fact I nearly emptied the bowl all by myself..I am giving you the step by step recipe with pictures...This recipe goes to Blogging Marathan-Day 6 for the theme “Indian Festival Food with Step by Step pictures”..

Preparation Time: 30 mins
Cooking Time : 4 to 5 mins per batch
Serves : 30 to 35 jamuns
Recipe Source:Divya’s Recipes


Khoya / Mawa / Kova - 1 cup unsweetened
All Purpose Flour / Maida - ¾ cup or as needed
Baking Soda - 1/2 tsp

For Sugar Syrup:
Sugar - 500 gms
Water as needed
Cardamom pods / Yelakai-4

You could refer this recipe for making khoya with step by step pictures.


Heat milk in a wide mouth vessel and bring it to boil...Let it boil for 30-40 mins until it gets thick..Stir often so that it doesn’t stick to the bottom of the vessel..

The khoya should be little on the liquidy side. If it is looks curdled and rough, you can add it to the blender and make into a smooth paste, so the dough will be smooth and not rough. Now let the khoya cool down completely..

Now add in baking soda and mix well..Add in flour and make into a very soft dough.Add a few spoons of milk if needed..

Cover it with a damp cloth and set aside for 20-30 mins..

Now knead the dough once and divide into equal portions..Make small balls out of it and set aside..

Heat oil on a very low flame for deep frying..Add in the balls and fry on a low heat for 15 mins or until the jamuns gets nice colour...

In the mean time while the jamuns are frying make sugar syrup..

Take sugar in a kadai..Cover it with water and bring it to boil..

Add in cardamom pods and mix well..Let it boil for around 5 mins until it reaches sticky consistency. If you take the syrup between your fingers the syrup should be sticky.
Take the fried jamuns and immerse it in the sugar syrup...

Let it soak for 2 to 3 hours before serving.

Serve it with icecream or as it is..

Take all your ingrediants

You need a little milk extra for making dough
heat milk

bring this to boil

boil ....boil... boil...

reduce it...

till it gets thick

can you see how thick it is

take it in a bowl and allow to cool down
add in baking soda
and your flour

mix well

add some milk and make into a dough

dough is done

cover it with a wet cloth..I used a clean towel

knead it once
shape it in log

cut it in half

roll in to thin log again

cut into equal sizes

shape into a smooth ball

all done
Meanwhile make sugar syrup..Take sugar in a kadai

add water

mix well

add in cardamom

mix well

bring that to boil

boil for 5 minutes untill it reaches one string consistency
Now heat oil for frying
add in jamuns..At first they will sink to bottom and will slowly rise up

fry for few minutes

it is getting little brown

Now getting light golden

now it is rich golden

now it is getting jamun colour

drain it
immerse in hot syrup

mix well

whole jamuns are fried and soaking in syrup



  1. Happy Diwali.. Love your visual treat. :o)

  2. Aarthi, U have loads of patience, loved ur recipe

    Psst--where is the diwali story

  3. aarthi ...this dish is simply mouthwatering....i like the pictorial description of the method...i feel confident to prepare khoya at home now...

  4. never seen them before. We have something similar called in italian "castagnole" or "frittelle"
    Very very good!!

  5. wow..gulabjamuns with home mwde khoya looks sooooo tempting and delicious.

  6. I have already grabbed mine.Nice pictorial Aarthi..Awesome make !

  7. thanks for visiting me Arthi. yo have one awesome space here. lovely recipes and awesome clicks. the gulab jamun looks so soft and delicious. wish could have grabbed some.

  8. yummy gulab jamuns, lovely recipe..

  9. I just completely forget about my calorie intake during festive time :-) Yummy looking gulab jamuns

    Hamaree Rasoi

  10. I make the packet version too and then I tried one with the milk powder but didn't like it at all but this looks really good , so thanks for the recipe and a very Happy Diwali to you :D.

  11. Wow so many lovely clicks..gulab jamun looks very inviting!

  12. Spongy and yummy jamuns tempts me a lot..

  13. they are just mouthwatering and thanks to teach me how to do khoya/kova thro' this post.

  14. thanks for helping me out clearly..my mother in law prepares khoya and leave it one night...next day only she ll make jamuns...i think its kind of fermentation...is this step needed?

  15. @UnknownI don't think that step is needed

  16. Aarthi,very recently i subscribed to your recipes,they are really excellent and easy for me to understand,keep posting much more recipes,can you also give me malpuva recipe if possible,i would really be happy for that.

  17. Very well prepared and explained. Jamuns look yummy.
    Thanks for sharing.

  18. Hi Aarthi,

    I have the store bought khoya, which is very hard.How do I mic with the flour ?

  19. @SudhaMix it with some milk to make it loose. then you can mix it with flour

  20. hi aarthi,
    In this recipes you mention flour...flour means all purpose flour or any different flour...can u please explain me...

  21. Hi can i use wheat flour instead of all purpose flour

  22. @meenakshi koulNo you cannot substitute wheat for this, it will affect the texture

  23. Your recipes are really very nicepictures make it all the more appealing and easierl

  24. hello all purpose flour mean ?me ne net pr search kia tou us me salt sugar baking powder mix krne ka bola tha ....

  25. @Anonymousenglish please, dont understand hindi

  26. Hi aarthi
    I hv tried 4 of ur sweet dishes so far all turned very much well bt d gulab jamuns still look a bit hard even aftr soaking it in sugar syrup for an hour .. I followed ur method frm step to step , cud u hv any idea wher I went wrong pls, thank you n lots of blessings to u as u r doing a great job helping beginner s like me ...

  27. @renu goharI think u must have fried it on a high flame so it has turned the crust hard. You have to drop the gulab jamuns in hot sugar syrup.

  28. Hi. Please could u advise if we could use condensed milk instead of koya?

  29. Hi aarthi can I use milky mist khoya for this....just to jump the step of boiling milk....

  30. can you give recipe in grams ... thanks

  31. Too good site with recipes very well pictorial explained ...loved it

  32. Hi Aarti......
    I tried ur know jamun recipe. I came out v well. And got nice appreciation from my hubby.... Thank you so much...


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