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    Home » Desserts » Indian mithai (Traditional Sweets)

    Gulab Jamun(with khoya)

    Oct 7, 2019 · Leave a Comment

    22 shares
    Jump to Recipe

    Gulab Jamun(with khoya) is the king of all Indian sweets. It is an Indian dessert balls filled with crumbled cottage cheese or nuts. They are dunked in a sugar syrup eaten hot or cold. Kala Jaam is the bigger brother. Both taste similar except that latter is black in color.  You will fall in love with it every time you taste it.It is a must for parties and weddings. Best served hot with cold vanilla ice cream. It always makes you go weak in the knees. No wonder there are so many mixes and canned tins available. However, this recipe is for those who love to make it from scratch.

    gulab jamun (with khoya)
    khoya gulab jamun
    Jump to:
    • nostalgia
    • Ingredients
    • Instructions
    • Variations
    • Storage
    • Related recipes
    • Gulab Jamun recipe
    • FAQ

    nostalgia

    My love for Gulab Jamuns started with I visited Mhow cantonment. My favourite uncle was posted there in the Army cantt. I fell in love with this sweet on my bus trip to Mhow and Indore in Madhya Pradesh. Hot Mawa baati sold in small terracotta pots stole my heart away. I must be around 10-12 years old.Decades later,the memory is still fresh.Just as the one I just gulped down while writing this post.

    Amritsar definitely has beautiful ones . Best ones fried in Ghee especially at  katra jalebiyanwala chowk. I loved watching huge woks at local sweet shops. One of them definitely was Chappan Bhog at Bhopal Madhya Pradesh. Guess the foodie in one always reminds you, of your childhood. I can never eat just one. Eat it hot when its cold outside. Eat it cold when its hot. You can never get over it. You need no season and you need no reason!

    Ingredients

    • Instant mawa/khoya/reduced milk
    • paneer /fresh cottage cheese
    • maida /plain flour
    • kaju/cashew nuts
    • sugar
    • elaichi /cardamom powder
    • water

    Instructions

    1.Take homemade instant mawa along with paneer and maida(plain flour)in a bowl.

    khoya gulab jamun step1

    2. Knead the mix to make a smooth dough and keep the stuffing ready.

    khoya gulab jamun step 2

    3. Make round balls of the dough below and add some stuffing in between.Shape them into smooth balls.

    khoya gulab jamun step 3

    4.Fry them in ghee/oil

    khoya gulab jamun step 4

    5.Take out when golden brown,leave in sugar syrup.

    khoya gulab jamun step 5

    Variations

    You can make it in various ways. Most of us have eaten instant gulab jamun recipe from GITS,MTR. These days you can even get a cake with this flavor. Make Gulab jaman with milk powder and maida/Plain flour if you do not have mawa handy. Some people also make it with paneer. You can also make gluten free kala jaam without maida.

    We can make this dessert in many sizes. Be it round or cylindrical. Small round ones /mini version are also called angoori jamun. These days people also make bread gulab jamuns as a fusion dessert. I am yet to try making gulab jamun with bread. I loved making Kala jamun without maida/plain flour. Both versions are tasty and decadent someday for sure.

    Storage

    Store them in refrigerator.

    Related recipes

    • Air fryer Gulab Jamun
    • Kala Jamun
    • sev puri-dahi puri(SP-DP) -for vrat
    • Til mawa barfi - sesame rose fudge
    • Instant mawa or khoya using milk powder
    gulab jamun (with khoya)
    Print Recipe
    4.50 from 2 votes

    Gulab Jamun recipe

    Gulab Jamun is the king of Indian sweets loved by one & all alike.
    Prep Time30 mins
    Cook Time20 mins
    Course: Desserts
    Cuisine: Indian
    Keyword: gulab jam, gulab jamun with khoya, khoya gulab jamun
    Servings: 24
    Author: bhavana bhatia

    Ingredients

    For gulab jamun:

    • 1 cup mawa/khoya/reduced milk
    • ¼ cup paneer /fresh cottage cheese
    • ⅓ cup maida /plain flour

    For stuffing:

    • 2 tablespoon chopped kaju/cashew nuts
    • 1 tablespoon sugar
    • 1 teaspoon elaichi /cardamom

    For sugar syrup:

    • 3 cups water
    • 2 cups white sugar

    Instructions

    • Mix the fresh mava with paneer and maida using a stand mixer for 10-15 mins.If you are mixing dough with hands it will take longer around 20-25 mins. Make a smooth dough.
    • Divide the dough into small portions.
    • Make a round ball and fill ½ teaspoon of stuffing in each. Ensure the balls are smooth else it will crack during frying.
    • Heat oil in a kadai/saucepan
    • Fry the dough balls on a slow flame,stirring slowly continuously.
    • Meanwhile, heat the water and sugar in a different saucepan to get the sugar syrup.
    • Transfer the balls to sugar syrup and let it cool for few hours.
    • Serve hot or cold.Best served hot with vanilla ice-cream.

    FAQ

    Can I use milk powder to make gulab jamuns ?

    Yes, you can use milk powder to make them,even the mawa we have used is made with milk powder. We suggest to make instant mawa using our recipe first and then make dessert from it.Read the recipe here

    Why gulab jamuns becomes hard?

    If you ratio of khoya/mawa with plain flour is not correct then there is a high chance of it to become hard.

    More Indian mithai (Traditional Sweets)

    • Mathura peda Recipe | Mawa peda recipe with jaggery
    • Kala Jamun recipe
    • Shakarkandi kheer | Sweet potato kheer recipe
    • sakarai pongal |chakkara pongali | sweet pongal recipe
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    Hi,I am Bhavana & this is my wonderland of recipes.I have been in IT for 15+ years have always loved writing.My husband Gaurav & I,love to cook, click & host people

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