Gulab Jamun Recipe – Khoya & Rose Water Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Gulab Jamun Recipe – Khoya & Rose Water Indian Sweet

Introduction

Oh, Gulab Jamun. Just the name conjures up images of celebrations, sweet aromas, and pure happiness, doesn’t it? This classic Indian sweet is a firm favourite in my family, and honestly, it’s one I’ve perfected over the years. I first attempted these for Diwali, and while they weren’t quite right, the journey to get here has been so worth it! Soft, spongy balls soaked in fragrant rose-flavored sugar syrup… what’s not to love? I’m so excited to share my foolproof recipe with you.

Why You’ll Love This Recipe

This Gulab Jamun recipe is all about achieving that melt-in-your-mouth texture. We’re using khoya (mawa) as the base, which gives these beauties an incredible richness. The addition of rose water elevates the flavour profile, making them truly special. Plus, I’ve included all my tips and tricks to ensure your jamuns turn out perfect every single time – no cracks, just pure sweetness!

Ingredients

Here’s what you’ll need to make these delightful Gulab Jamuns:

• 1 cup khoya (grated) – about 200g
• 3 tablespoons all-purpose flour – about 30g
• 1 tablespoon semolina (rava/sooji) – about 10g
• 1/4 teaspoon baking soda
• 2-3 tablespoons milk
• 2 cups sugar – about 400g
• 4 cups water – about 960ml
• 4-5 cardamom pods
• 1 teaspoon rose water
• 1 teaspoon lemon juice
• Ghee/oil as needed for frying

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Khoya (Mawa) Quality

The quality of your khoya is crucial. Fresh, good-quality khoya will give you the best results. It should be soft and pliable, not dry and crumbly. If it feels a little dry, you can gently warm it up in the microwave for a few seconds.

Flour & Semolina Ratio

The combination of flour and semolina is key for texture. The semolina adds a slight bite, while the flour binds everything together. Don’t skip either!

Cardamom Variations – Green vs. Black

I prefer green cardamom for its bright, floral aroma, but black cardamom can also be used for a smokier flavour. If using black cardamom, use just 2-3 pods.

Rose Water – Authentic Flavor

A good quality rose water makes all the difference. Look for pure rose water, not rose flavouring. It adds that signature Gulab Jamun fragrance.

Ghee vs. Oil – Choosing Your Frying Medium

Traditionally, Gulab Jamuns are fried in ghee (clarified butter) for a richer flavour. However, you can use oil (vegetable, canola, or sunflower) if you prefer. Ghee will give a slightly more authentic taste, but oil is a perfectly good substitute.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare sugar syrup: In a large pot, combine sugar and water. Add cardamom pods and lemon juice. Bring to a boil and simmer until the syrup is slightly sticky – about 8-10 minutes. Stir in rose water and set aside.
2. Make dough: In a bowl, combine khoya, flour, semolina, and baking soda. Gradually add milk, a tablespoon at a time, and mix until a soft, smooth dough forms. It shouldn’t be sticky!
3. Rest dough: Cover the dough with a damp cloth and let it rest for 15-20 minutes. This allows the flour to hydrate and the dough to come together.
4. Shape balls: Gently roll the dough into small, smooth spheres – about 1 inch in diameter. Make sure there are no cracks on the surface. This is important!
5. Fry: Heat ghee or oil in a deep frying pan or kadhai over medium-low heat. Carefully drop in a few jamuns at a time (don’t overcrowd the pan!). Fry, stirring gently, until golden brown on all sides.
6. Soak: Immediately transfer the fried jamuns to the warm sugar syrup. Make sure they are fully submerged. Let them soak for at least 2-3 hours, or even overnight for maximum sweetness.
7. Serve: Garnish with chopped pistachios and serve warm or chilled.

Expert Tips

Here’s where I share all my secrets for Gulab Jamun success!

Achieving the Perfect Dough Consistency

The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more flour, a teaspoon at a time. If it’s too dry, add a tiny bit more milk.

Frying Temperature Control

Maintaining the right frying temperature is key. If the oil is too hot, the jamuns will brown quickly on the outside but remain raw inside. If it’s too cold, they’ll absorb too much oil. Medium-low heat is your friend!

Syrup Consistency – The Key to Soft Jamuns

The syrup should be slightly sticky – a one-string consistency. To check, take a small drop of syrup between your thumb and forefinger and gently pull apart. If a single string forms, it’s ready.

Preventing Cracks in the Jamuns

Cracks happen when the dough is too dry or the frying temperature is too high. Ensure the dough is smooth and well-kneaded, and maintain a medium-low frying temperature.

Soaking Time for Maximum Sweetness

The longer the jamuns soak, the sweeter and softer they become. I recommend at least 2-3 hours, but overnight soaking is even better!

Variations

Let’s get creative!

Vegan Gulab Jamun

Substitute the khoya with a vegan alternative like mashed sweet potato or a vegan khoya substitute. Use plant-based milk and oil for frying.

Gluten-Free Gulab Jamun

Use a gluten-free flour blend instead of all-purpose flour.

Spice Level – Adjusting Cardamom

My friend, Priya, loves a stronger cardamom flavour, so she often adds a pinch of nutmeg too! Feel free to experiment.

Festival Adaptations – Diwali, Holi, Eid

Gulab Jamun is a staple for all major Indian festivals. I often make a larger batch and gift them to friends and family.

Rose Flavor Enhancement

For an extra burst of rose flavour, you can add a few drops of rose essence to the dough.

Serving Suggestions

Gulab Jamun is delicious on its own, but it also pairs well with a scoop of vanilla ice cream or a sprinkle of chopped nuts.

Storage Instructions

Store Gulab Jamuns in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven before serving.

FAQs

Got questions? I’ve got answers!

What is Khoya and where can I find it?

Khoya (also known as mawa) is a milk solid made by evaporating milk. You can find it at Indian grocery stores or online.

Can I make Gulab Jamun without Khoya?

It’s tricky, but possible! You can try using ricotta cheese or paneer as a substitute, but the texture won’t be quite the same.

How do I know if the sugar syrup is at the right consistency?

The syrup should be slightly sticky – a one-string consistency. See the “Expert Tips” section for how to check.

Why are my Gulab Jamuns cracking while frying?

This usually happens if the dough is too dry or the oil is too hot.

Can I reheat Gulab Jamuns, and how?

Yes! Reheat gently in the microwave for 10-15 seconds or in the oven at 180°C (350°F) for a few minutes.

How long do Gulab Jamuns stay fresh?

Gulab Jamuns stay fresh in the refrigerator for up to 3-4 days.