Soft & Spongy – Khoya Gulab Jamun

  • Servings: 12
  • Prep Time: 10m
  • Cook Time: 30m
  • Ready In: 40m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Baingan Bharta | Baingan Ka Bharta | Smoked Eggplant Curry | Roasted Eggplant Curry

  • Cut Mirchi Bajji (Street Style)

  • Kalagaya Kura (Mixed Veg Curry) – Sankranti Traditional Festive Curry

  • Nuvvula Ladoo | Sesame Seeds Ladoo | Til Ke Ladoo

  • Traditional Festival Snack Crispy Chekkalu (Vadappalu)

Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

  • Fat

  • Protein

  • Serving Size

Side Advertisement

Soft, spongy, and melt in the mouth Gulab Jamun drenched is a traditional sweet in Indian. The khoya balls are deep-fried in hot oil which is later dipped in sugar syrup until it absorbs and turns moist.


  • 1 Kg Khoya
  • 125 Grams Sooji
  • 125 Grams Maida (All Purpose Flour)
  • 1/2 Cup Milk
  • 1/4 Teaspoon Baking Soda
  • 1 Kg Sugar
  • Water
  • 1/2 Teaspoon Cardamom Powder
  • Oil for Deep Fry


Step 1

Add 1/2 cup milk into 125 grams sooji and keep it aside.

Step 2

Add 1 kg sugar in a pot and add water. Mix well until sugar dissolves.

Step 3

Boil the syrup until it turns sticky. Add 1/2 teaspoon cardamom powder and turn off the stove. keep it aside.

Step 4

Take 1 kg khoya, add 125 grams maida, add soaked sooji, add 1/4 teaspoon baking soda and mix well.

Step 5

Now make small balls with khoya and keep them aside.

Step 6

Heat oil and deep fry the Jamun balls on medium flame until nice light brown color.

Step 7

Add the fried Jamun in sugar syrup.

Step 8

Enjoy the soft and juicy gulab jamun.

Recipe Type: Tags: , ,

Leave a Reply

Your email address will not be published. Required fields are marked *