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Gulab Jamun from Khoya

Written By Angela Steffi on Tuesday, July 5, 2016 | 10:59:00 PM

Gulab Jamun is a mouth watering dessert which is famous all across India. It can be made in three ways, from milk powder, from khoya and from whole milk. In this recipe we are going to make gulab jamuns from khoya. Khoya method and milk powder method are considerably faster than making directly from milk. Khoya is the solid content of milk left after all the water content has evaporated from milk after heating milk at low temperature for a long time.
Gulab Jamuns are tasty balls of delight which are fried in medium heat which seals the balls and cooks the milk content of the jamuns. If we use higher cooking temperature, then the jamuns would form a brown color on the surface quickly but won't get cooked thoroughly. If we use a lower temperature then the jamuns would cook much slower and become harder i.e. the entire jamuns would be at the same hardness level. However when cooked at the proper temperature, the jamuns are cooked thoroughly and get brown coloring on the exterior while still maintaining fibrous texture inside. This fibrous texture allows the sugar syrup to seep into the nooks and crannies.
 For best results let the jamuns soak in the sugar syrup for atleast 8-12 hours before serving them. A good indication of this soaking is that the jamuns would have doubled in size after complete soaking in the sugar syrup. 


All Purpose flour/Maida-4 tbsp
Baking powder-1/4 tsp
Water -1/4 cup

For sugar syrup

Sugar-2 cups
Water-2 cups
Lemon juice-1tsp


To make Sugar syrup add Sugar and water in a pan and bring to a boil.Once the sugar syrup starts boiling, reduce the heat to medium and let the syrup simmer down for another 10 minutes. 
Add lemon juice (The lemon juice prevents the sugar crystallization once the mixture cools down and keeps it in the liquid state.) Add the crushed cardamom pods .

Step 2:
Meanwhile,Powder the khoya in a blender to a fine powdery consistency ,Add All purpose Flour and Baking powder 

Step 3:
Add Water little by little and mix the ingredients well till you get a smooth dough and make small ball out of the dough 

Step 4:
In a pan,heat the oil for frying.Make sure the oil should be in moderate temperature.If it is too hot,the outer surface gets browned very soon and the inside wont get cooked well.and swirl it with a spoon to ensure even cooking. Fry until the jamuns get a nice brown color

Step 5:

Drain them from the oil and add it to the sugar syrup and let the jamuns soak in the sugar syrup for atleast 6-8 hours.

Enjoy the Tasty Jamuns made from khoya:) Happy Cooking!!!

The sugar syrup should be warm when you add the jamuns. This facilitates the maximum absorption of sugar syrup into the jamuns.

About Angela Steffi

I am an avid food blogger with a great passion for food. I am always eager to try new recipes and modify recipes and experiment with them. I have two cooking channels on Youtube CLASSIC MASALA HUT (for english recipes) and MADRAS SAMAYAL (for Tamil recipes).


  1. I just love to eat gulab jamuns. I often make it with my method, this time will try yours.
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