Perfect Gulab Jamun with Khoya
Gulab Jamun is hands down one of India's most popular desserts, especially during the festive season. And this is the best gulab jamun recipe I have ever made. It is an easy recipe and foolproof. I can't say enough good things about it. The key to these soft luscious jamuns is khoya. I am not going to lie this recipe took time to come together. It took practice, patients, tears, and multiple phone calls but I am so happy with the end result.
My friends Sush and Ravi make this gulab jamun recipe all the time. The story behind this recipe is so special. Ravi's grandfather was a freedom fighter in the Indian independence movement. He ran a coal business when he wasn't in jail for various protests. He supplied coal to a few restaurants. One of his clients was a North Indian sweet maker in the city whose gulab jamuns were quite famous. On much coaxing the halwai (sweet maker) shared the recipe with Ravi's granddad (perhaps for some free coal). He took the recipe to his wife who went on to master it. She passed it down to her daughter, who then passed it to her daughter-in-law and my friend Sush. I am so glad I now get to make this traditional recipe for you!
What is Gulab Jamun
Traditional gulab jamun has khoya in it, which is evaporated milk solids. They are pillowy soft dough balls that are deep-fried till golden and then soaked in a sweet sugary syrup. Gulab means rose. The sugar syrup is often flavoured with rosewater, saffron, and or, cardamom powder. This version is simple. I haven't used any of the flavorings, because I think the recipe is perfect and doesn't need any additions. Feel free to add a dash of rosewater or a few saffron strands or a few crushed cardamom pods to the sugar syrup.
This dessert is so quintessential to Indian cooking, you will find many ways to make gulab jamuns online. Some feature milk powder and some others have made it vegan with ingredients like bread.
Making the Sugar Syrup
Sugar syrup can be tricky and it is often hard to tell when it's ready for your gulab jamuns. Syrup consistency is key in this recipe. If it is too thick the jamuns will not absorb the syrup, if it is too thin the jamuns will fall apart in the syrup. When making the syrup, stir the sugar and water in a deep saucepan and bring to a boil. Lower the heat and let it simmer for 3-5 minutes until a candy thermometer reads 155 - 165 F (68 - 73C) and the sugar has completely dissolved. Take the sugar syrup off the heat, it needs to be slightly warm but not hot when you pour it over the jamuns.
Shaping your Gulab Jamuns
Jamuns are usually shaped into small round balls, here I have shaped it into an oblong which is referred to as langcha or fiji jamuns. It truly doesn't matter how you shape it. You will end up with more jamuns if you shape them round but they all taste scrumptious.
Texture and Weighing Ingredients
When making the gulab jamun dough, I recommend that you weigh your ingredients, this results in a smooth dough that does not crack when you shape or fry your jamuns. You will notice, I have not shared volumes here and I have found they never work for me when making this recipe. While shaping these jamuns, I also often rely on my weighing scale, that way they will all look relatively even. That said, I am totally okay with imperfect-looking gulab jamuns as long as they are soft and luscious.
How to Serve these Jamuns
This classic Indian dessert can be served in many different ways. As a child, I have eaten warm gulab jamun with cold vanilla ice cream (I think my dad still loves it this way). You can, however, serve these at room temperature or warm (which is my favourite way to eat it).
Diwali is always such a special time, I love all the snacks and sweets that are prepared and shared. These soft gulab jamuns always make the cut! It is perfect for Diwali entertaining or for any special occasion. It can be made ahead, yields about 50 - 60 pieces, and is a crowd-pleaser. If you are looking for other Diwali Recipes check out my spicy Diamond Cuts.
Gulab Jamun with Khoya
This is the most perfect Gulab Jamun recipe. These luscious jamuns are made the traditional way with khoya, fried until golden, then soaked in a sticky cardamom-rose syrup. They’re easy to make, great to prep ahead, and perfect for entertaining — especially during the festive season, but honestly delicious any time of year.
Ingredients
- 250 g grated khoya
- 85 g all-purpose flour
- 1 teaspoon thick yogurt
- 1 teaspoon ghee
- ½ cup milk (plus more as needed)
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- Neutral oil with a little ghee for frying
- 400 g granulated sugar
- 600 ml water
- Cardamom, rose water, or saffron (optional flavorings)
Instructions
- Add grated khoya, flour, baking soda, yogurt, ghee, ¼ cup milk, and salt to a food processor fitted with an S blade. Pulse 3-5 times until crumbly.
- No processor? Combine everything in a bowl and rub together with fingertips until sandy and well-mixed.
- Add more milk 1 tablespoon at a time until a soft dough forms. Knead gently for about 2 minutes - don’t overwork it.
- Divide into equal pieces (about 7-9 g each). Roll into smooth round or cylindrical jamuns with no cracks.
- Heat oil with a little ghee in a deep pan over medium heat (about 3 inches deep). Fry jamuns in small batches until evenly golden. Drain on paper towels.
- Combine sugar and water in a saucepan. Bring to a boil, then simmer 3–5 minutes until sugar dissolves and syrup is at 155–165°F (68–73°C). Stir in rose water, cardamom, or saffron if using. Remove from heat - syrup should be warm, not hot.
- Place fried jamuns in a wide bowl. Pour warm syrup over top and let soak 2-3 hours. Warm the syrup slightly if it cools. Jamuns will absorb syrup and puff slightly.
- Garnish with pistachios and dried rose petals if desired. Best made one day ahead.
Notes
- Keep the oil at a steady medium heat while frying - this helps the jamuns cook evenly and stay soft inside.
- Don’t take the syrup to a one-string consistency. It becomes too thick and the gulab jamun won’t absorb it well.
- Make this dessert a day ahead if you can - resting overnight lets the jamuns fully soak up the cardamom-rose syrup and gives the best soft, melt-in-your-mouth texture.
- This Gulab Jamun with khoya stores well in the fridge for 3-4 days. Warm gently before serving.
