By Akshara
March 3, 2026
Khoya gulab jamun is a classic Indian sweet made using mawa for rich flavour and soft texture. Proper kneading ensures smooth dumplings without cracks, while slow frying gives even colour. Soaking in warm sugar syrup allows the jamuns to absorb sweetness and remain moist inside.
For Dough 1 cup grated khoya 2 tbsp maida A pinch baking soda 1–2 tbsp milk as needed For Syrup 1½ cups sugar 1½ cups water 3–4 cardamom pods Few drops rose water Ghee or oil for frying
Prepare a light sugar syrup by boiling sugar, water and cardamom and keep it warm.
Mix khoya, maida and baking soda gently and add milk gradually to form a soft smooth dough.
Shape small crack-free balls and fry on low heat until evenly golden brown.
Transfer hot jamuns into warm syrup and soak for at least two hours before serving.