Saturday, March 7, 2015

Khawa gulab jamun recipe - How to make gulab jamun

gulab jamun in a serving plate
Khawa gulab jamun recipe - I love sweets prepared with khawa. Gulab jamun prepared with mawa is tastier than gulab jamun prepared with ready made mixture available in the shop. I found gulab jamun fried in the ghee is tastier than oil fried. So I fried them in ghee to make it more tastier and flavorful. 

gulab jamuns should be fried on low flame, otherwise the outer part of the jamun cooks well and the inner part  remains raw. The sugar syrup for gulab jamun doesn't need saffron, but I have added few saffron to make it flavourful. Making gulab jamun is very easy  when one knows how to make perfect sugar syrup and the level of  heat  to use while frying.  

Khawa Gulab Jamun 
gulab jamun ready to serve
Prep time : 25 mins
Cook time : 45 mins
Total time : 1 hr 10 mins
Recipe type : Sweets
Cuisine : Indian
Yield : 15 Gulab Jamuns
Author : Vidya Chandrahas

  • 2 cups grated khoya / khawa / mawa
  • 3 tbsp all purpose flour / maida
  • A pinch of baking soda
  • Ghee / oil for frying
For the sugar syrup
  • 3½ cups sugar
  • 3½ cups water
  • 10 cardamoms, powdered
  • Few saffron strands/  kesar (optional)
Khawa gulab jamun - step by step pictures

For the sugar syrup
  1. Put 3½ cups of sugar and 3½ cups of water in a vessel. Dissolve the sugar in the water completely. Bring it to boil and make a sticky syrup. Remove from the flame before it forms one thread.
  2. To test the correct consistency of the syrup, pour one drop of syrup on the surface and test it with your fingers. When it is touched, it should be sticky  but  should not form one thread.
  3. When done, remove the vessel from flame. Add few saffron strands and cardamom powder. Mix well and set aside.
sugar syrup

For the gulab jamun

1.  Take a large plate and grate the khawa in it.
grated khawa
2.  Mix the khawa, maida and baking soda in a large plate. 

3.  Knead them well to make a soft dough without adding any water. Sprinkle very little  milk if it is too dry.
kneaded dough
 4.  Divide the dough into 15 equal portions and shape them into round balls.
divided into 15 balls
5.  Heat the ghee in a frying pan and bring it to boil. When it boils, add 4 - 5 khawa balls. Depending upon the size of your frying pan, fry the gulab jamuns in batches. Deep fry them on low flame, rotating continuously till they turn golden colour. Note:  It should be fried on  low flame, otherwise the outer part of the jamun cooks well and the inner part remains raw.
frying gulab jamun
6.  When it is done, remove the balls from the heat and put them in the sugar syrup. 
fried gulab jamun in sugar syrup
7.  Serve the gulab jamun after 15-20 minutes either hot or cold.
gulab jamun ready to serve


  1. Jamuns look mouthwatering and simply yummy....

  2. I love gulabjamuns and they look so yummy

  3. yummy juicy tempting gulab jamuns with wonderful clicks.

  4. very tempting jaamuns...

  5. Delicious and rich sweet!

  6. our favourite...thanks for sharing
    view our blog

  7. lovely jamoons.. :) Happy to follow you!

  8. mouthwatering ones!!

  9. Who can say no to this cute rich luking jamuns..Awesowe prpation.


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