Recipe – Gulab Jamun / Gulab Jamun with Khoya or Mawa


Prep Time: 15 Minutes

Cook Time: 25 Minutes

Serves: 12


For the balls:

  • Mawa (khoya): 1 cup
  • Chhena: ¼ Cup
  • Plain flour (maida): 2 Tablespoon
  • Ghee (Clarified butter): 2 Tablespoon
  • Milk: 2 Tablespoon
  • Baking Soda: ½ Teaspoon
  • Oil: for deep fry
  • Cardamom powder: ¼ Teaspoon

For sugar syrup:

  • Water: 2 cups
  • Sugar: 1 Cup
  • Rose water: 1 Teaspoon


For sugar syrup:

  • In a large pan, add the sugar, water and rose water. Bring to a boil, and simmer for just 1 minute. Turn off the heat and keep aside.

For the balls:

  • Grate the mawa and mix with chhena. Knead well.
  • Add plain flour, baking soda, cardamom powder, ghee and knead to a soft dough. Use little warm milk if required to knead the dough.
  • Divide the dough into 12 equal portions.
  • Roll each portion to a ball. Roll the balls very well. There should be no cracks on the balls.
  • In a heavy pan, deep fry the balls in low heat. Flipping all around for 4-5 minutes. Medium the heat and fry till it becomes light brown.
  • Take out on a kitchen napkin.
  • Add the hot balls in the sugar syrup and cover the pan.
  • Let it absorb the sugar syrup for 2 hours.

Cook’s Note

  • Instead of mawa and chhena, you may use Milk Powder: 1 ¼ cup
  • You may Garnish the gulab jamun with pistachios.
  • While rolling the balls, you may press a small hole on the balls and add 1-2 pistachio and 1/8 teaspoon of sugar and roll the ball again.



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