Monday, October 24, 2016

Khova Gulab jamun Recipe / Khoya Gulab jamun Recipe / Mawa Gulab jamun Recipe / Gulab jamun Recipe

Today I am going to share you a famous and most popular indian dessert or sweet, khova Gulab jamun also called as mawa or khoya gulab jamun. Traditionally this is one of the dish made on festivals like Diwali, Holi, Eid or for any special occasions. Even Beginners and bachelors can make this in a quick and easy way when khova is at room temperature.

You may also like few other diwali recipes like 
Shakkarpara / Shakkarpare / Shankarpalli ,
Cracked wheat kheer / Godhuma rava payasam,
Khaja / Madata Khaja,
rava kesari bobbatlu / sheera poli,
Urad dal Laddu / Sunnundalu / Minapa Sunnundalu,
Khajur Burfi Recipe / Khajur Dryfruit Laddu Recipe / Dry fruit Laddu Recipe
Poornam Boorelu
Semiya kheer
Talikala payasam or pala talikalu 
Pineapple rava kesari
Peanuts and sesame ladoo
Garelu / Medu vadai
Pulihora / tamarind rice 
Sweet pongal / chakrapongali

Author: Nagaharisha
Recipe Type: Sweet / Dessert
Cuisine: Indian
Serves or Yields: 28 Jamuns

Ingredients for Khova / Khoya / Mawa Gulab jamun:
  • Khoya / Khova / Mawa - 2 cups
  • All-purpose flour - 5 tbsps or required amount
  • Baking soda - 2 pinch
  • Milk - 5 1/2 tbsps or required amount
  • Oil - To deep fry
Ingredients for Sugar syrup:
  • Sugar - 2 1/2 cups
  • Water - 2 1/2 cups
  • Cardamom powder - 1 tsp
  • Few strands of saffron
  • Few drops of lemon juice
Procedure to prepare Khova / Khoya / Mawa Gulab jamun:

  • For preparing sugar syrup, add 2 ½ cups of sugar in a heavy bottom pan and equal quantity of water. Mix it once and allow sugar to melt completely on a medium flame.
  • Now add 1 tsp cardamom powder, few strands of saffron (this is completely optional) or even you can use orange food colour of your choice, few drops of lemon juice to prevent from crystallizing sugar syrup. You can also add a drop of rose essence of your choice. Mix it once completely and boil this for 8 to 10 minutes on a medium flame. Here no need to get any thread consistency. Before it starts to single thread turn off the flame and set this aside.
  • In the mean while, make khoya dough, here as shown in the video, i am using store bought khova which is at room temperature or even you can make this gulab jamun by using home made khova but it takes more time. So I am using this packet.
  • Cut this khova into small cubes and grind it into fine powder.
  • As shown in the video, I am using 2 cups of khoya powder and into this add 5 tbsps maida or all-purpose flour, 2 pinch baking soda. Mix it once completely and make sure there is no lumps.
  • Now gradually add 5 ½ tbsps of milk or required amount and make into soft dough, make sure there is no cracks in it. here milk should be at room temperature and instead of milk, water can be replaced too.
  • Cover the dough with moist paper napkin and rest it for 5 to 10 mins.
  • In the meanwhile, heat some oil or ghee to deep fry in a heavy bottom pan on low to medium heat.
  • Take rested dough, divide the dough into equal portions and make into small round shaped balls. while making dough ball, gently press it and make into round shaped balls, do not press it too hard and make sure there are no cracks in it.  If you have cracks in it then add few drops of milk and make into soft dough or if the dough is too soft then apply some ghee to your hands and make into round shaped balls.
  • Now slowly drop round shaped balls into hot oil and make sure to fry them on a low to medium heat, otherwise outer surface will change colour immediately and inner portion will remain uncooked.
  • Now gently roll these jamuns for even frying by using slotted ladle or wire skimmer and fry these jamuns until golden brown colour from all the sides. While frying do not crowd the pan, fry them in small batches.
  • Transfer the fried jamuns into sugar syrup, make sure sugar syrup is hot and let them soak in sugar syrup for 2 to 3 hours.
  • Now do the remaining in small batches until they are done. Here after making this gulab jamun, if sugar syrup is left over then by using the sugar syrup we can make shakkarpara which I have already shared the video.
  • Now garnish this khova gulab jamun with some pistachios and this is completely optional. Here as shown in the video, you can see this khova gulab jamun is soft and juicy.
  • Serve these juicy and tasty Khova or Khoya or Mawa gulab jamun, warm or at room temperature of your choice.


  • Generally While preparing sugar syrup, simultaneously you can prepare khoya dough and on other side heat oil to deep fry. So in that way you can make it  so fast and will not take much time to prepare. Here for showing in video, i showed you one after another. 

Thank you for watching this video and if you find this post is useful for you. Please Comment or thumbs up or share it to your friends and for more such yummy, healthy and tasty recipes, do subscribe to my youtube channel Nagaharisha Indian Food Recipes. It's free...:)

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