Gulab Jamun with Khoya
Gulab jamun is a quintessential South Asian dessert consisting of soft, deep-fried dough balls made from milk solids (khoya) or milk powder, which are then soaked in a fragrant sugar syrup.
Making Gulab Jamun with khoya (milk solids) is the traditional “Halwai style” method that yields a richer, melt-in-the-mouth texture compared to instant mixes.
It is a staple at weddings, festivals like Diwali and Eid, and celebratory gatherings across India, Pakistan, Bangladesh, and Nepal. Often paired with vanilla ice cream or kulfi to balance the intense sweetness with cold, creamy textures.
> 60min
Normal
Ingredients
For how many people?
2 gulab jamuns per person
For the syrup
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
Ingredient 5
For the Gulab Jamun
Ingredient 6
Ingredient 7
Ingredient 8
Ingredient 9
Ingredient 10
Other ingredients
Ingredient 11
Ingredient 12
Directions
Crush the cardamom pods and the pistachios.
In a saucepan, combine the water, the sugar, and the cardamom pods. Cook until the sugar is dissolved, then simmer the syrup until it thickens.
Turn off the heat and add the lemon juice and the rose water.
Grate the khoya (or the mawa).
Next, gradually add the milk, kneading well. You should obtain a smooth dough, without too many cracks. It should be neither dry nor crumbly.
Take the dough and form small balls. Make sure they have no cracks.
When the gulab jamuns are golden brown, add them directly to the hot sugar syrup and let them sit for 2 hours. They should double in volume.
Garnish with pistachios and serve.
Khoya/Mawa Recipes
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Can be consumed with…
