Gulab Jamun (Khoya-Based)

Gulab Jamun (Khoya-Based)1 Gulab Jamun (Khoya-Based)2 Gulab Jamun (Khoya-Based)3 Gulab Jamun (Khoya-Based)4 Gulab Jamun (Khoya-Based)5
June 19, 2025

Gulab Jamun (Khoya-Based)

Prep: 20 mins
Cook: 30 mins
Yields: 12–15 jamuns
Categories: dessert, festival special
Diets: vegetarian, gluten-free
Difficulties: advanced
For advanced

Overview

Gulab Jamun is a classic Indian dessert consisting of soft, melt-in-your-mouth milk-solid dumplings soaked in fragrant rose and cardamom sugar syrup. This traditional khoya-based version offers a rich and authentic flavor, perfect for festive occasions and celebrations.

Equipment

  • - Mixing bowl
  • - Grater
  • - Frying pan or kadai
  • - Slotted spoon
  • - Saucepan
  • - Ladle
  • - Measuring cups and spoons

Instructions

1.

Make the Dough*
  • In a bowl, mix grated khoya, flour, and baking soda. Add milk little by little and knead into a soft, smooth dough. Rest for 5 minutes.

2.

Shape the Balls*
  • Divide the dough into small, smooth, crack-free balls. Do not apply too much pressure.

3.

Prepare Sugar Syrup*
  • In a saucepan, mix sugar, water, and cardamom. Boil for 5–6 minutes until slightly sticky (not thread-like). Add rose water and saffron. Keep warm.

4.

Fry the Jamuns*
  • Heat ghee/oil on medium-low. Test with a small ball—it should rise slowly. Fry the jamuns in batches, stirring gently to brown evenly.

5.

Soak in Syrup*
  • Immediately transfer hot jamuns to warm syrup. Let them soak for 2–3 hours to absorb flavor and become soft.

6.

Serve*
  • Serve warm or chilled, garnished with pistachios or silver leaf.

Ingredients

Tips

  • - Use fresh khoya for best texture.
  • - Fry on low heat to ensure even cooking inside.
  • - If jamuns are hard, the dough may be too dry or overmixed.
  • - Do not overcook the syrup—it should be sticky but not stringy.

Nutritional Info

  • - Calories: ~180 kcal
  • - Protein: 4g
  • - Fat: 10g
  • - Carbs: 22g
  • - Notes: Rich in fat and sugar. Vegetarian and gluten-free.

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