Khoya Gulab Jamun Recipe (Gulab Jamun With Mawa)
Learn how to make soft, melt-in-the-mouth, juicy gulab jamun with store-bought khoya (mawa). Tested tips for beginners to achieve crack-free, perfect golden jamuns every time!
Servings: 12 pieces
Ingredients
For Jamun Balls
- ½ cup Unsweetened store-bought khoya (mawa) grated (approx. 100g / Milky Mist or Nanak brand)
- 3 tbsp All-purpose flour / Maida levelled
- 1/16 tsp Cooking soda (1 tiny pinch / half of 1/8 tsp)
- Salt 1 tiny pinch
- Water or milk 1 to 2 tsp (only if khoya is dry)
- Cooking oil or ghee for deep frying
For Sugar Syrup
- 1 cup Sugar (approx. 200g)
- 1 ½ cups Water (approx. 360 ml)
- ⅛ tsp Cardamom powder
- Saffron threads few (optional)
- 1 tsp Lemon juice (optional, prevents sugar crystallization)
Instructions
- Bring the khoya to room temperature. If it is soft and moist, crumble it thoroughly by hand; if it is firm, grate it using a box grater. Measure 1/2 cup grated khoya and knead it well with the heel of your palm for 2 to 3 minutes until smooth and lump-free.
- Add maida, a small pinch of salt and cooking soda to the kneaded khoya. Mix gently to form a crumbly mixture. If the khoya is dry, sprinkle water or milk very little by little to form a smooth, soft, non-sticky dough. If the khoya is already moist, do not add any liquid. Cover and let the dough rest for 5 to 10 minutes.
- In the meantime, prepare the sugar syrup. In a pan, combine sugar and water. Bring to a boil over medium heat for about 5 minutes until it reaches a sticky consistency (it should feel sticky and glossy between your fingers; no string consistency is required).
- Add cardamom powder and saffron strands if using. Turn off the flame and let the syrup cool down to warm. (Add 1 to 2 tsp lemon juice if you want to avoid sugar crystallization).
- Mandatory testing step for beginners: Pinch a tiny ball of dough, roll it smooth and crack-free. Heat oil or ghee in a kadai on low to medium heat. Check the oil temperature by dropping a tiny speck of dough; if it rises slowly to the surface, the temperature is ideal. Drop the test ball into the oil.
- Observe the test ball: It should double in size slowly and stay crack-free without dissolving. If the ball dissolves, the soda is slightly high—knead in a teaspoon of maida with a sprinkle of water. If cracks appear on the fried ball, moisten the dough with a teaspoon of milk or water and knead briefly.
- Divide the rest of the dough into small, smooth portions and roll gently between your palms into crack-free mini balls. Grease your palms with a drop of ghee if needed. Keep them covered with a moist cloth so they do not dry out.
- Reheat the oil on medium-low flame. Gently drop the balls into the oil without crowding. Do not touch them for the first 30 seconds. Gently swirl the oil with a slotted ladle so the jamuns rotate and brown evenly on all sides. Fry patiently on medium-low heat until evenly golden brown all over.
- Remove the fried jamuns with a slotted spoon, drain excess oil on a kitchen paper towel and immediately transfer them into the warm sugar syrup. Let them soak for 1 to 2 hours until they plump up and absorb the syrup. Serve warm or at room temperature!
Notes
• If using store-bought frozen khoya, thaw it completely in the refrigerator overnight and bring to room temperature before grating.
• Gulab jamun will dissolve in oil if excess cooking soda is added. Always measure soda accurately (just a tiny pinch).
• If the khoya is very moist, do not add any water to make the dough; excess moisture causes jamuns to flatten when frying. If that happens, mix in 1 teaspoon of extra maida.
• Do not add too much maida, as that makes the jamuns dense and hard in the center.
• Always fry on gentle medium-low heat so the jamuns cook completely through to the center without browning too quickly on the outside.
• The sugar syrup must be warm when adding the hot fried jamuns. If the syrup is cold, they will not soak; if the syrup is boiling hot, the jamun skin will peel off.
• Allow minimum 1 to 2 hours of soaking time for the jamuns to turn juicy and tender.
• Store at room temperature in a clean container for up to 2 days. Always use a dry, clean spoon when serving.