Gulab Jamun Recipe- Khoya & Rosewater Indian Sweet Treats

Last Updated on 2 months by Neha Deshmukh

Gulab Jamun Recipe: Khoya & Rosewater Indian Sweet Treats

Hello friends! If there’s one Indian sweet that instantly evokes feelings of celebration and warmth, it’s Gulab Jamun. These deep-fried milk balls, soaked in fragrant rose-flavored syrup, are pure magic. I remember the first time I tried making them – it was a bit of a learning curve, but the joy of sharing those warm, syrupy treats with family was totally worth it! Today, I’m sharing my tried-and-true recipe with you, so you can experience that same joy.

Why You’ll Love This Recipe

This Gulab Jamun recipe isn’t just about following steps; it’s about creating a little piece of happiness. It’s perfect for festivals, special occasions, or simply when you need a sweet pick-me-up. The combination of soft, melt-in-your-mouth jamuns and the aromatic syrup is simply irresistible. Plus, I’ve included tons of tips to help you avoid common pitfalls and achieve perfect results every time.

Ingredients

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

• 1 cup finely grated khoya (dried milk) – about 200g
• ¼ cup all-purpose flour (maida) – about 30g
• Pinch of cardamom powder
• ½ teaspoon baking powder
• 1.5 tablespoons melted ghee – about 21g
• 1-2 tablespoons warm milk – about 15-30ml
• 1.5 cups granulated white sugar – about 300g
• 2 cups water – about 480ml
• 1.5 teaspoon rose water
• ¼ teaspoon cardamom powder
• Kewra essence (optional) – a drop or two
• 2 teaspoons lemon juice

Yields: 14 Gulab Jamuns
Prep time: 15 minutes
Cook time: 15 minutes
Difficulty: Medium

Ingredient Notes

Let’s talk ingredients! Getting these right is key to amazing Gulab Jamuns.

Khoya (Mawa) – Understanding the Different Types

Khoya, also known as mawa, is the star of the show. You’ll find different types – chhena khoya (softer, moister) and dhapoya khoya (harder, drier). I prefer using dhapoya khoya for this recipe as it gives a better texture. If using chhena khoya, you might need to reduce the amount of milk slightly.

All-Purpose Flour (Maida) – Substitutions & Considerations

Maida helps bind the jamuns. You can experiment with a little whole wheat flour (atta) for a slightly rustic flavor, but maida gives the best soft texture. Don’t overdo it with the flour though – too much will make the jamuns tough!

Cardamom – The Queen of Indian Spices

Freshly ground cardamom is always best. It adds such a beautiful fragrance. If you only have pre-ground, that’s okay, but try to use it within a few months for maximum flavor.

Ghee – Clarified Butter & Its Importance

Ghee adds richness and a lovely flavor. You can substitute with vegetable oil, but ghee truly elevates the taste.

Rose Water & Kewra Essence – Aromatic Secrets

These are what give Gulab Jamuns their signature fragrance. A little goes a long way! Kewra essence is optional, but it adds a unique floral note.

Regional Variations in Gulab Jamun

Gulab Jamun isn’t a one-size-fits-all sweet! You’ll find variations across India. Some regions prefer a lighter syrup, while others like it richer and darker. In some places, they add saffron to the syrup for a beautiful color and flavor. My family loves a hint of nutmeg in the dough – feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the grated khoya, maida, cardamom powder, and baking powder.
2. Add the Ghee: Pour in the melted ghee and use your fingertips to rub it into the dry ingredients until it resembles breadcrumbs. This is a crucial step – it creates a tender texture.
3. Knead with Milk: Gradually add warm milk, a little at a time, kneading gently to form a soft, smooth dough. Don’t over-knead! It should be pliable, not elastic. Cover and let it rest for 20 minutes. This allows the flour to hydrate and the khoya to soften.
4. Prepare the Syrup: While the dough rests, make the sugar syrup. In a pan, combine sugar and water. Bring to a boil, then reduce the heat and simmer for 5-6 minutes until the syrup is slightly sticky. Add rose water, cardamom powder, and kewra essence (if using). Finish with a squeeze of lemon juice – this prevents crystallization. Keep the syrup warm.
5. Shape the Jamuns: Gently knead the rested dough again. Divide it into small, equal portions (about 15g each). Roll each portion into a smooth, crack-free ball. This takes a little practice, but soft hands are key!
6. Fry to Perfection: Heat oil or ghee in a pan over medium heat for about 5 minutes, then reduce to low-medium. Carefully drop the jamuns into the hot oil, frying in batches to avoid overcrowding. Rotate them regularly for even cooking. Fry until they are golden brown and puffed up.
7. Soak in Syrup: Remove the fried jamuns and immediately soak them in the warm sugar syrup for at least 30 minutes. This allows them to absorb all that delicious flavor.
8. Garnish & Serve: Garnish with chopped pistachios or edible silver leaf (varak). Serve warm or chilled.

Expert Tips

Here are a few secrets to Gulab Jamun success:

Achieving the Perfect Dough Consistency

The dough should be soft and smooth, but not sticky. If it’s too dry, add a tiny bit more milk. If it’s too sticky, add a little more maida.

Frying to Golden Perfection

Maintain a consistent low-medium heat. If the oil is too hot, the jamuns will brown quickly on the outside but remain uncooked inside.

Syrup Consistency – The Key to Soft Jamuns

The syrup should be slightly sticky – not too thick, not too thin. A one-string consistency is ideal.

Preventing Cracks in the Jamuns

Cracks happen when the dough is too dry or the jamuns are fried at too high a temperature. Ensure the dough is soft and the oil is at the right temperature.

Variations

Let’s get creative!

Vegan Gulab Jamun: Substitute the khoya with a vegan milk powder and the ghee with vegetable oil.

Gluten-Free Gulab Jamun: Use a gluten-free all-purpose flour blend.

Spice Level Adjustments (Saffron Infusion): Add a pinch of saffron strands to the warm milk before adding it to the dough for a luxurious flavor and golden hue.

Festival Adaptations (Diwali, Holi): During Diwali, I love adding a sprinkle of edible gold dust for extra sparkle. For Holi, a vibrant rose syrup adds a festive touch.

Serving Suggestions

Gulab Jamun is wonderful on its own, but it also pairs beautifully with a scoop of vanilla ice cream or a side of rabri (thickened sweetened milk).

Storage Instructions

Store Gulab Jamuns in an airtight container in the refrigerator for up to 3-4 days. They might lose a little of their softness, but they’ll still be delicious! You can gently reheat them in the microwave for a few seconds.

FAQs

What is Khoya and where can I find it?

Khoya is a traditional Indian milk solid. You can find it at Indian grocery stores, or online.

Can I make Gulab Jamun without Khoya?

It’s tricky, but you can try using milk powder as a substitute. The texture won’t be quite the same, but it can work in a pinch.

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

Take a small drop of syrup between your thumb and forefinger. If it forms a single string when you pull them apart, it’s ready.

Why are my Gulab Jamuns cracking while frying?

This usually means the dough is too dry or the oil is too hot.

Can I reheat Gulab Jamuns, and how?

Yes! You can gently reheat them in the microwave for a few seconds, or warm them in a little sugar syrup on the stovetop.

Enjoy making these delightful Gulab Jamuns! I hope this recipe brings a little sweetness to your day. Don’t hesitate to reach out if you have any questions – happy baking!