Khoya gulab jamun | Gulab jamun with khoya mawa | Indian sweets

Updated: August 2, 2022, By Swasthi

Khoya gulab jamun recipe with video & step by step photos – Traditional gulab jamun recipe made with khoya. Wishing all the readers a very happy, prosperous and safe Diwali. Gulab jamun was originally prepared with milk solids known as khoya / mawa /kova which is made by condensing full fat milk.

khoya gulab jamun

Recipe Comments

There are also many modern versions of making gulab jamun using milk powder, potato, sweet potato and even with bread. But the taste of the khoya gulab jamun is much superior from all these & is rich, soft, juicy and light.

To make this gulab jamun recipe, you can use homemade khoya or store bought one. I have used store bought one as making khoya at home needs hours of hard work. This recipe can also be used to make dry gulab jamun and kala jamun.

If khoya or mawa is not available in the place where you live you can try this Gulab jamun with milk powder.

gulab jamun

The texture of this Khoya gulab jamun is soft, yet slightly firm with no grits. They soak up the sugar syrup well and turn juicy after soaking. This recipe can be doubled or even tripled. But make sure you have a helping hand to make the balls as the dough & balls begins to dry up and lead to cracks if not fried in time.

The key to making good khoya gulab jamun lies in
1. Making the dough correctly – soft & smooth using enough moisture to bind the ingredients.
2. Making smooth balls that do not have cracks.
3. Frying them in time on a medium heat.

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Photo Guide

Prepare syrup for khoya gulab jamun

1. Add sugar and water to a slightly wide pot. Boil on a medium heat till the syrup turns sticky. Do not use a cast iron pot for sugar syrup. Most times the sugar syrup turns very thick & crystallizes after cooling down since it gets cooked even after turning off.

Add sugar and water

2. Check if the syrup is sticky by taking little in between the thumb and the forefinger. When you separate the fingers the syrup must be sticky. This is a stage that is attained prior to reaching a single string consistency.

If the syrup reaches a single string consistency it will not be absorbed by the jamuns. If the syrup is not sticky and is thin then the jamuns may break in the syrup. So the right consistency is the syrup being sticky and must not be cooked beyond this stage.

single string consistency

3. Take off the syrup from the stove and add lemon juice, cardamom powder and rose water. Set this aside.

add lemon juice

Making dough & jamun

4. Add grated mawa, maida, cardamom powder and baking powder. Do not use baking soda as a substitute to baking powder. Please ensure you measure all these ingredients correctly.

Add grated mawa, maida, cardamom powder

5. Mix baking powder well with flour first, then mix all of them together.

6. Try to bring the ingredients together to make a dough. If the mawa used is dry like mine, then you will need milk or water to bind them. I used 1 tbsp at a time and made the dough. I used about 4 tbsps milk totally, you can also use water.

Do note that you will need to use milk or water only as needed to make a smooth dough.

add milk

7. You will have to knead it gently to make the dough smooth and should not be dry. Do not over knead as it may alter the texture of the jamuns.

make the dough smooth and should not be dry

8. Divide the dough to 14 to 16 parts.

Divide the dough

9. Take each part in between your palms and rub it gently a few times.

gulab jamun balls

10. Roll it to a smooth crack free ball gently with out putting pressure on them. Do not over knead the dough.

Roll it to a smooth crack free ball

11. Finish making all balls and cover it until fried. It is good to fry them immediately.

Finish making all balls

How to make khoya gulab jamun

12. Heat oil in a pan. Check if the oil is hot by dropping a very small piece of the dough in the hot oil. The ball has to go down and slowly rise up with bubbles. If the oil is not hot enough, a crusty layer will form over the jamuns.

If the oil is too hot, mawa may get dispersed in the oil or may get browned without cooking inside.

hot oil

13. Regulate the flame to medium. Drop the balls one after the other slowly while stirring the oil in between.

Drop the balls one after the other

14. Continue adding and keep stirring. If needed regulate the flame between low to medium.

keep stirring

15. As you see the balls that were first added gets fried to golden brown. Remove them to a kitchen tissue. Keep stirring for frying the rest evenly.

golden brown balls

16. Remove them to a kitchen tissue and cool for 3 to 5 mins.


17. Add them to slightly hot syrup. The syrup must be slightly hot and not very hot. When you dip your finger in the syrup it must be hot but not very hot.

Add them to slightly hot syrup

18. Gently stir them in the syrup. Soak for 30 to 45 mins.


Serve gulab jamun with syrup.

khoya gulab jamun recipe

Related Recipes

Khoya gulab jamun recipe

khoya gulab jamun

Khoya gulab jamun

4.98 from 69 votes
Gulab jamun made with milk solids known as khoya/ mawa / kova. These soft, juicy and delicious balls are a classic dessert from Indian cuisine.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes

Ingredients (US cup = 240ml )

  • 125 grams khoya or mawa or kova – 1 heaped cup grated
  • tbsps maida or plain flour (can use organic flour)
  • ¼ tsp baking powder
  • ¼ tsp cardamom powder or elaichi powder
  • 2 to 4 tbsps milk or water as needed
  • 2 tbsp paneer (optional)
  • Oil as needed for frying

For sugar syrup

  • 1 ¼ to 1 ½ cups sugar (refined sugar is best)
  • ¾ cup water
  • tsp cardamom powder / elaichi powder
  • 1 tsp rose water
  • tsp lemon juice


Making sugar syrup or chasni

  • Add sugar to a medium wide pot. Pour water and heat it. Boil the syrup till it turns sticky. The syrup should not reach 1 string consistency otherwise it may not be absorbed by the jamuns.
  • Turn off the stove. Add rose water, cardamom powder and lemon juice.Stir and set aside to keep the syrup slightly hot.

Making dough for jamuns

  • Add grated mawa to a mixing bowl. Add maida, cardamom powder and then baking powder to the bowl.
  • Mix up the flour with baking powder and cardamom powder.
  • Add milk as needed little by little and make a smooth dough. You can gently knead it but don’t over knead as it may affect the texture. You must get a dough ball that is smooth with not many cracks. It should not be dry.
  • Divide the dough to 14 to 16 parts.
  • Take each balls in between your palms, rub it gently a few times until smooth and roll to a ball. The balls should not have cracks and must be smooth.

How to make khoya gulab jamun

  • Heat oil in a deep pan or kadai.
  • Check if the oil is hot by dropping a small piece of ball to the hot oil. The ball must go in and rise slowly with bubbles. This is the right time to fry the balls.
  • Regulate the flame to medium. Begin to drop one ball at a time. Slowly add as many balls as possible. Keep stirring the oil to fry them evenly.
  • After frying for few minutes they will firm up. Keep stirring and fry them uniformly until golden brown. If needed regulate the flame to low and medium often.
  • Remove the balls that are done to a kitchen tissue. Continue frying and removing when ever a ball is done frying.
  • Allow the balls to cool a bit for 3 to 5 mins. Add them to slightly hot syrup, The syrup should not be very hot. When you dip your finger you must feel the syrup is hot but not very hot.
  • Gently rotate the gulab jamuns in the syrup and allow them to soak for 30 to 45 mins.
  • They soak up the syrup quickly and turn soft and juicy.
  • Serve gulab jamun with syrup.


NUTRITION INFO (estimation only)

Nutrition Facts
Khoya gulab jamun
Amount Per Serving
Calories 40 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 22mg1%
Potassium 10mg0%
Carbohydrates 2g1%
Protein 1g2%
Vitamin A 35IU1%
Vitamin C 0.2mg0%
Calcium 68mg7%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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Hi Swasthi, first off thanks for your lovely blog. I tried making this today for my family for Eid but found the measurements didn’t work, they tasted okay but my gulab jamun sank after going in the syrup. I used hard khoya made from milk powder. The video measurements might need to be rechecked against the written recipe. I noticed the tablespoon you used in your video looked much bigger than a standard measuring spoon and the one heaping cup measure provided for the khoya equated to closer to 200g of khoya. Not 125g as stated in the recipe. I noticed in the video you used what looked smaller than a cup measure so maybe that’s what threw off the recipe. I was confused by that discrepancy but decided to follow the grams measurement and the rest of the ingredients as listed. Despite that it did not work for me sadly. Hopefully you can help me figure out what went wrong because I’m desperate to get gulab Jamuns like your photo.

Can I use wheat flour instead of maida??

Hi! I was wondering if I do not have cardamom powder or elachi powder what else can I do instead then?

Thank you!

Hi swasti! Can i use instant khoya for this recipe..the one which is made using milk powder?

Hi Swasthi,
I made them today using this recipe but all my gulab jamuns crumbled when I tried to fry them. I added the paneer as well. Do you think that could have been the problem? I tried adding more maida too, but didn’t help much. Do you know how I can fix it?

Hi Swasthi
Hope all of you are staying safe..
Yesterday I have prepared gulab jamun, following the above method but ingredients I used was a bit different. As I didn’t have khoya, I used a large portion of homemade cottage cheese, maida for binding and milk reduced to 1/4.
It turned out soft sweet and delicious…
I prepared both small dry jamun and big jamun in syrup.. nothing cracked or bursted while frying..but 3 big jamuns got a dent in the body and didn’t retain the neatspherical shape while soaking.. the dents are like the dent formed on a cheap plastic ball when pressed hard… Taste remained unaltered though..
Any idea why did the dents form? Where did I go wrong?
Thanks in advance.

5 stars
I made this today. Everyone at he relished it. Thanks for the best recipe.

Jamuns came out awesome.. Thank you for clear steps.. Jamuns didn’t take syrup well may be its bcoz the syrup was cold.. But overall good. Thank you once again.. ???

Thank you for the recipe. Wanted to know if we can use fresh khoya from methai shop? I get a plain version near our home.

Do we have to fry the khova before we prepare this recipe?

5 stars
Excellent. Thankyou

3 stars
How much water shall I add for the syrup?

5 stars
Great tips, i always made with only mawa and maida but it use to spread out the moment I put it in the oil. Adding milk helped it bind well. And adding lemon to the syrup it enhanced the taste so well
Thank you so much My son loves it

5 stars
Thanks for sharing the recipe. My daughter loves Jamuns so I used to make with the read-made mix but was shocked to see the amount of additives (chemicals) in them. So this time I tried to make with Khova and used your recipe. It turned out quite good but one issue I faced is that the Jamuns didn’t absorb the syrup as good as the ones I used to make with the read-made mix. One thing different from what you suggested is that the syrup was already cool by the time I added the Jamuns. Next time I will ensure that it is hot.

Hi Swasthi,

Very well written recipe.

The khoya which is store bought need not be fried first ?

If making kova in home how much litre of milk needed to make in this proposition

1L full cream milk will give u about 140gm khova. Swasthi even i have a question. I usually make khova at home for Gulab jamun and the recipe I followed says I should put very small quantity of baking soda also. I follow everything but still my Gulab jamun balls sit if I keep them out after frying. They become very soft in sugar syrup that they crumble. Please suggest.

Hi swasthi
Before trying ur recipe i hv few questions
1. Why havent u used paneer n milk powder in the dough……most other cooking channels hv shown adding paneer n milk pwdr
2. How long generally does it take for the jamuns to fry……in youtube channel cookingshooking I’ve seen the chef saying 13to 15min……does it really take that long

5 stars
You have given very detailed recipes which even.a novice will be able to try out. Your repertoire is impressive
Good show. Keep it up. By the way, can you share the twcipe for carrot hawa minus condensed milk?

5 stars
Turned out ossum. My first attempt itself resulted in success. Thanks a lot for the recipe.