Sunday, 5 January 2014

Gulab Jamun {recipe no 2} using khoya(mawa) | Kukskitchen

Hi folks,

Yes I have gotten over my gulab jamun tragedy and am trying a new recipe this time. This recipe uses fresh home made khoya which does make a lot of difference. I found this cheats-way of making home made khoya in Khana pakana. I have included the recipe for it below.

A few things before we start:

  • If using shop-bought khoya bring the khoya to room temperature, pass it through a sieve with big holes to make it soft. Alternatively one could grate the khoya block.  
  • Use sugarless khoya.
  • Keep the dough covered at all times to keep it from drying. A dry dough creates cracks in the balls. 
  • To avoid cracks while making balls make sure that you do not apply much pressure. 
  • While frying if on high heat, the jamuns may turn brown quickly on the outside and the inside still uncooked. Hence fry the jamuns on the lowest possible flame as possible.

Home made khoya:


Dry milk 250 gm
Fresh cream 250 gm


  • In a microwave safe bowl, mix dry milk and fresh cream thoroughly.
  • Heat in microwave oven for 2 minutes.
  • Take the bowl out and mix well.
  • Place the bowl back in microwave oven again, for another 2 minutes.
  • Allow the mixture to cool.
Your home made khoya is ready.

Now for how to make gulab jamun using your own home made khoya - - - - 

Gulab Jamun with Khoya
Prep time - 10 mts
Cook time - 20 mts
Yields - 16


1- Khoya -1 cup
    Plain flour/maida - 1/3 cup
    Baking soda - one pinch

2- Sugar - 1 1/2 cup
    Water - 2 cups
    Cardamom powder -1/4 tsp or 2-3 cardamoms crushed

3- Rose essence - 1/4 tsp

4- Oil for deep frying

  • In heavy bottomed vessel, add (2). Heat in low flame till the sugar dissolves. Let it boil for another 5 minutes and switch off the flame. Once cooled to room temperature add rose essence and mix well. 
  • In a bowl mix (1) and knead well. Add about a tablespoon or so of tap water to loosen the dough if tough. Let the dough sit for 5-10 minutes covered. 
  • Knead the dough to smoothen it out, divide into equal parts and make 16 smooth balls making sure there aren't any cracks. 
  • In a deep kadai, heat oil and then reduce the temperature to low and deep fry the jamuns. Keep stirring it gently for even colour. 
  • Fry till the jamuns turn light brown. Meanwhile heat the sugar syrup on low flame till warm. 
  • Remove jamuns from oil with a slotted spoon and drop them in to the sugar syrup. 
  • Let the jamuns soak in sugar syrup for 4-6 hours. 

I like it chilled but you can serve warm jamuns paired with good vanilla icecream.


Also check out
Gulab jamun with milk powder 

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Thank you xx

Sherin Deepu

Please do not borrow pictures without my permission. I may not find out but there is someone up there watching, and stealing doesnot go well in his court.


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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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