> ## Documentation Index
> Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt
> Use this file to discover all available pages before exploring further.

# Gulab Jamun Recipe

<img src="https://mintcdn.com/cookbook/sY7r8fOWHDy2plBq/images/heroes/gulab-jamun-recipe-khoya-milk-powder.webp?fit=max&auto=format&n=sY7r8fOWHDy2plBq&q=85&s=1dfb8b45a94bbbdb80b4cde66e13273e" alt="Gulab Jamun Recipe" className="rounded-xl" width="900" height="601" data-path="images/heroes/gulab-jamun-recipe-khoya-milk-powder.webp" />

<Accordion title="Time and servings" icon="clock" defaultOpen={true}>
  |                  |           |
  | ---------------- | --------- |
  | **Prep time**    | 10 min    |
  | **Cook time**    | 25 min    |
  | **Soaking Time** | 2 hr      |
  | **Total time**   | 35 min    |
  | **Serves**       | 12 jamuns |
</Accordion>

## Ingredients

### for instant khova/mava (200 grams):

* 1 tbsp ghee / clarified butter
* ¾ cup milk
* 1 cup milk powder

### for jamun dough:

* ½ cup (78 grams) maida / plain flour
* pinch baking soda
* 3 tbsp milk *(warm)*
* oil / ghee for deep frying

### for sugar syrup:

* 1½ cup sugar
* 1½ cup water
* 3 pods cardamom / elachi
* ¼ tsp saffron
* 1 tsp rose water
* ½ tsp lemon juice

## Instructions

1. firstly, take a small ball sized dough and make ball.
2. make sure there are no cracks on balls. else there are chances for jamun to break while frying.
3. heat the has on medium flame and when the oil / ghee is moderately hot drop the balls.
4. fry the balls on low flame stirring in continuously.
5. fry until the balls the golden brown for 12-15 minutes.
6. drop the hot gulab jamuns into the warm sugar syrup.
7. cover the lid and rest for 2 hours.
8. finally, the gulab jamun has doubled in size. serve warm with ice cream or cold.

## Khoya / kova / mawa recipe

<Steps>
  <Step>
    firstly, in a large non-stick vessel take 1 tbsp [ghee](/recipes/how-to-make-butter-recipe-ghee-recipe) and add ¾ cup milk.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/08/gulab-jamun-recipe-gulab-jamun-with-khoya-milk-powder-gulab-jamun-1.jpeg" alt="gulab jamun recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    stir well making sure ghee and milk are combined well.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/08/gulab-jamun-recipe-gulab-jamun-with-khoya-milk-powder-gulab-jamun-2.jpeg" alt="gulab jamun recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    now add 1 cup full cream milk powder.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/08/gulab-jamun-recipe-gulab-jamun-with-khoya-milk-powder-gulab-jamun-3.jpeg" alt="gulab jamun recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    keeping the flame on low, stir continuously.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/08/gulab-jamun-recipe-gulab-jamun-with-khoya-milk-powder-gulab-jamun-4.jpeg" alt="gulab jamun recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    the mixture starts to thicken.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/08/gulab-jamun-recipe-gulab-jamun-with-khoya-milk-powder-gulab-jamun-5.jpeg" alt="gulab jamun recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    after 8 minutes, the mixture starts to separate from pan.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/08/gulab-jamun-recipe-gulab-jamun-with-khoya-milk-powder-gulab-jamun-6.jpeg" alt="gulab jamun recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    keep mixing until it forms a lump.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/08/gulab-jamun-recipe-gulab-jamun-with-khoya-milk-powder-gulab-jamun-7.jpeg" alt="gulab jamun recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    finally, instant khoya is ready. allow it to cool completely.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/08/gulab-jamun-recipe-gulab-jamun-with-khoya-milk-powder-gulab-jamun-8.jpeg" alt="gulab jamun recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>
</Steps>

## Sugar syrup recipe

<Steps>
  <Step>
    firstly, in a vessel take 1½ cup of sugar.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/08/gulab-jamun-recipe-gulab-jamun-with-khoya-milk-powder-gulab-jamun-14.jpeg" alt="gulab jamun with khoya" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    also add 3 pods cardamom, ¼ tsp saffron.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/08/gulab-jamun-recipe-gulab-jamun-with-khoya-milk-powder-gulab-jamun-15.jpeg" alt="milk powder gulab jamun" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    stir and dissolve sugar in 1½ cup water.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/08/gulab-jamun-recipe-gulab-jamun-with-khoya-milk-powder-gulab-jamun-16.jpeg" alt="milk powder gulab jamun" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    boil the sugar syrup for 3-4 minutes or until the syrup turns sticky consistency.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/08/gulab-jamun-recipe-gulab-jamun-with-khoya-milk-powder-gulab-jamun-17.jpeg" alt="milk powder gulab jamun" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    now add 1 tsp rose water. also add ½ tsp lemon juice to prevent sugar syrup from crystallising.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/08/gulab-jamun-recipe-gulab-jamun-with-khoya-milk-powder-gulab-jamun-18.jpeg" alt="milk powder gulab jamun" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    sugar syrup is ready, cover and keep aside.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/08/gulab-jamun-recipe-gulab-jamun-with-khoya-milk-powder-gulab-jamun-19.jpeg" alt="milk powder gulab jamun" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>
</Steps>

## Preparing gulab jamun recipe

<Steps>
  <Step>
    firstly, take a small ball sized dough (approx 26 grams each) and make a ball.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/08/gulab-jamun-recipe-gulab-jamun-with-khoya-milk-powder-gulab-jamun-21.jpeg" alt="milk powder gulab jamun" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    make sure there are no cracks on balls. else there are chances for jamun to break while frying.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/08/gulab-jamun-recipe-gulab-jamun-with-khoya-milk-powder-gulab-jamun-20.jpeg" alt="milk powder gulab jamun" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    heat the oil / ghee on medium flame and when the oil / ghee is moderately hot, fry the jamuns.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/08/gulab-jamun-recipe-gulab-jamun-with-khoya-milk-powder-gulab-jamun-22.jpeg" alt="milk powder gulab jamun" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    fry the balls on low flame stirring in between.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/08/gulab-jamun-recipe-gulab-jamun-with-khoya-milk-powder-gulab-jamun-23.jpeg" alt="milk powder gulab jamun" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    fry until the balls turn golden brown for 12-15 minutes.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/08/gulab-jamun-recipe-gulab-jamun-with-khoya-milk-powder-gulab-jamun-24.jpeg" alt="gulab jamun recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    allow the balls to cool for 2 minutes, and drop the hot gulab jamuns into the warm sugar syrup. else jamuns won’t absorb syrup, results to hard jamuns.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/08/gulab-jamun-recipe-gulab-jamun-with-khoya-milk-powder-gulab-jamun-25.jpeg" alt="gulab jamun recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    cover the lid and rest for 2 hours.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/08/gulab-jamun-recipe-gulab-jamun-with-khoya-milk-powder-gulab-jamun-26.jpeg" alt="gulab jamun recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    finally, the **gulab jamun** has doubled in size. serve warm with ice cream or cold.

    <img src="https://hebbarskitchen.com/wp-content/uploads/mainPhotos/gulab-jamun-recipe-gulab-jamun-with-khoya-milk-powder-gulab-jamun-28-1920x1280.jpeg" alt="gulab jamun recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>
</Steps>

## Jamun dough preparing

1. once the khova is cooled completely, take the instant khova and crumble well. you can use store brought khova (200 grams) as well.

   <img src="https://hebbarskitchen.com/wp-content/uploads/2018/08/gulab-jamun-recipe-gulab-jamun-with-khoya-milk-powder-gulab-jamun-9.jpeg" alt="gulab jamun with khoya" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />

2. add ½ cup maida, pinch of baking soda and combine with khoya.

   <img src="https://hebbarskitchen.com/wp-content/uploads/2018/08/gulab-jamun-recipe-gulab-jamun-with-khoya-milk-powder-gulab-jamun-10.jpeg" alt="gulab jamun with khoya" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />

3. add 3 tbsp of warm milk.

   <img src="https://hebbarskitchen.com/wp-content/uploads/2018/08/gulab-jamun-recipe-gulab-jamun-with-khoya-milk-powder-gulab-jamun-11.jpeg" alt="gulab jamun with khoya" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />

4. mix gently and make a soft dough without kneading hard.

   <img src="https://hebbarskitchen.com/wp-content/uploads/2018/08/gulab-jamun-recipe-gulab-jamun-with-khoya-milk-powder-gulab-jamun-12.jpeg" alt="gulab jamun with khoya" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />

5. firm a soft dough adding milk if required. keep aside and rest for 10 minutes.

   <img src="https://hebbarskitchen.com/wp-content/uploads/2018/08/gulab-jamun-recipe-gulab-jamun-with-khoya-milk-powder-gulab-jamun-13.jpeg" alt="gulab jamun with khoya" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />

## Video

<iframe className="w-full aspect-video rounded-xl" src="https://www.youtube.com/embed/IyFJNRfMhZ4" title="Video recipe" frameborder="0" allow="accelerometer; clipboard-write; encrypted-media; picture-in-picture" allowfullscreen />

## Notes

* firstly, prepare homemade khova or use store brought khoya.

* also, you can stuff dry fruits inside jamun to make it more delicious.

* additionally, maida is a binding agent so if the jamuns break while frying, add a tsp more maida and combine well.

* furthermore, make sure to form a soft dough by adding milk little by little.

* finally, grease your hands with ghee to make crack free **gulab jamun recipe.**

<Note>
  Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/gulab-jamun-recipe-khoya-milk-powder/](https://hebbarskitchen.com/gulab-jamun-recipe-khoya-milk-powder/)
</Note>