Gulab Jamun Recipe- Made with Khoya/Mawa
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Indian
Serves: 18
For making dough
  • Khoya/Mawa or Solidified milk, crumbled- 1 cup
  • All purpose flour- 3 tbsp
  • Baking soda- ¼ tsp
  • Water- 3 tbsp
  • Oil- for deep frying (or use oil+ghee)
For making sugar syrup
  • Water- 1½ cups
  • Sugar- 1½ cups
  • Saffron- 2 pinches
  • Whole Cardamom, smashed- 2
  • Rose water or essence- ¼ tsp
  1. First prepare the sugar syrup: In a saucepan, combine all the ingredients for making the sugar syrup. Stir to dissolve the sugar, let come to a boil. Lower the heat and heat the syrup for 10 minutes.
  2. If using frozen khoya/mawa, keep it at room temperature for an hour till it has turned soft.
  3. Take the khoya in a large bowl, using your hands crumble it and break all the lumps.
  4. Combine the khoya with all purpose flour and baking soda.
  5. Add water little by little and make into a soft dough without any lumps. I added only 3 tbsp of water.
  6. You don't have to knead the dough too well.
  7. Grease your hands with ghee and make small balls out of the dough, make sure there are no cracks on it. Keep aside for 5 minutes.
  8. Heat the oil in a frying pan over medium heat, you could either add just oil or add oil+ghee for more flavor.
  9. The oil shouldn't be too hot as the dough will brown fast and won't be cooked inside.
  10. Fry the dough balls in oil till they turn golden brown in color, using a slotted spoon gently rotate the balls as they fry so that they will cook evenly. If it's turning brown very fast, lower the heat.
  11. Do not over crowd the dough balls, fry them in batches.
  12. Drain the fried balls to a paper towel, let it cool down.
  13. Add the fried dough balls to the prepared sugar syrup.
  14. Let the gulab jamuns soak in sugar syrup for for 2 to 3 hours.
  15. When chilled gulab jamuns taste even more delicious.
  16. Enjoy these delicious gulab jamuns.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at