This is a tried and tested khoya (mawa) Gulab Jamun recipe that always yields a mouth-melting result even if you are making them for the first time.
Estimated reading time: 5 minutes
- My Tried and True Tips
- Watch Gulab Jamun Video
- Frequently Asked Questions
- Khoya Gulab Jamun Recipe
Making Gulab Jamuns at home requires a lot of time and patience. But the homemade ones are just divine. There are unprecedented joy and satisfaction in making a favorite family sweet from scratch.
The smile these sweets bring on the faces of loved ones and the pleasure of sharing a bowl full of homemade goodness with friends is exquisite.
That is the only reason, every year around the festive season like Holi and Diwali , I make a large batch of khoya gulab jamun. And every time I fall in love with this gulab jamun recipe again.
My Tried and True Tips
- Correct measurement: When adding ingredients to prepare the dough, ensure they are correctly measured. An approximate or vague quantity of ingredients never yields the right result. Hence, use measuring cups and spoons for the purpose.
- Kneading the dough: The dough has to be smooth, non-sticky, and 100% lump-free. That is why a kneading of 10 – 15 minutes using the palm’s pressure is required to form a perfect dough. There aren’t any shortcuts to this process.
- Handling the dough: Due to the heat of the palm and hot/humid weather, the dough might become too sticky. Do not panic. After kneading, keep it in the fridge for 10 – 15 minutes . Later, wash your hands with cold water and grease your palms with ghee (clarified butter) to shape the balls. This trick has always worked for me.
- Slow frying: For perfect color and even cooking, the khoya balls are always fried at low to medium heat. Keep turning them regularly while frying for even browning. The balls fried at high temperatures turn dark brown and uncooked from the inside.
- Sugar Syrup: The thread consistency of sugar syrup is not required. Once the syrup has stickiness and thickens, turn off the heat. But remember, the sugar syrup becomes thicker once it cools down. So adjust the consistency initially accordingly.
- The aromatics like cardamom powder, saffron, or kewra essence are added to enhance the flavour of the syrup and give it a rich taste. It has nothing to do with the consistency or texture of the syrup.
- Soaking is one of the key steps in making mouth-melting gulab jamuns. Ensure the khoya balls are warm but not piping hot while adding sugar syrup. And the syrup also has to be simmering.
- After adding khoya balls, turn off the heat, cover the pan with a lid and allow the gulab jamuns to sit in sugar syrup for at least 1 – 2 hours. I usually do this process 2 – 3 hours before serving time. Just before serving, heat the sweet in a microwave for 2 – 5 minutes.
Watch Gulab Jamun Video
Yes, it can be stored in the fridge in an air-tight container. But try using it within the next 2 – 3 days. The khoya (dried milk) spoils quickly and has a very short shelf life. The best way to store gulab jamuns for a longer duration is not to soak the entire batch in sugar syrup . Keep the fried khoya balls in the fridge.
I usually use the microwave to reheat the gulab jamuns and sugar syrup. They get perfectly soft and spongy. Transfer the sweet to a wide microwave-safe bowl and heat for 5 – 10 minutes at high power. Otherwise, bring them out of the fridge, allow them to sit at room temperature, and then transfer them to a saucepan along with sugar syrup. Cover the pan with a lid and reheat them at low flame for 5 – 10 minutes. But keep checking them while reheating to avoid burning.
There are only two reasons for the same: dough not kneaded properly and left with tiny, uneven lumps of paneer or khoya. It should be smooth, even, and without any lumps. Or gulab jamun fried at very high heat.
Ingredients are not measured correctly or added too much baking soda. Keep the dough in the refrigerator and try making gulab jamuns the next day or after a few hours.
If fried at very high heat, the khoya balls remain uncooked from the inside and crisp from the outside.
Sugar syrup should be sticky and have one string consistency. If it is too thin, gulab jamuns will not absorb the syrup.
More Indian Dessert Recipes for you to try
- Jalebi
- Modak
- Rice Phirni
- Atta Ladoo
- Mawa Barfi
- Besan Ladoo
- Coconut Laddo
- Sattu Ke Laddu
Ingredients
Ingredients For Gulab Jamun:
- ▢ 200 gram khoya (mawa)
- ▢ ⅓ Cup semolina (rava/sooji)
- ▢ ¼ Cup paneer (cottage cheese), crumbled
- ▢ 1 teaspoon cardamom powder
- ▢ ¼ teaspoon baking soda
- ▢ ¼ Cup water
- ▢ 4 Cup Ghee/Refined Oil for deep frying
Ingredients For Sugar Syrup:
- ▢ 2 Cup sugar
- ▢ 2 Cup water
- ▢ 1 teaspoon green cardamom powder
- ▢ ¼ teaspoon saffron
Instructions
How To Make Gulab Jamuns With Khoya:
- Grate khoya in a clean bowl. Please note that for soft Gulab Jamun it is necessary to grate khoya and not to crumble it with fingers. Set aside.
- In a separate bowl add sooji and pour ¼ Cup of water over it to moisten and soften sooji. Set aside for 5 – 10 minutes so that water is absorbed by sooji. This helps in mixing it well in the dough. Do not get carried away and add too much water.
- To make a dough, combine grated khoya, softened sooji, crumbled paneer, baking soda, and cardamom powder. Knead well for 5 – 10 minutes or until smooth, soft and firm dough is formed.
- Let it rest for 5 – 10 minutes in the fridge while you heat oil for deep frying.
- To shape Gulab Jamuns, pinch a small portion from the dough and shape it round rolling between your palms. Similarly, shape rest of the gulab jamun.
- Heat oil in a heavy bottom pan over medium heat.
- Deep fry the khoya balls in small batches over low heat until dark brown on both sides. Keep the flame low to medium while deep frying for even cooking.
- Drain fried balls on a kitchen towel while you prepare sugar syrup.
How To Make Sugar Syrup:
- Once sugar is dissolved add cardamom powder and saffron. Stir to combine. The sugar syrup is ready for gulab jamun once it stickiness and thickens a bit.
- Add warm jamun to the sugar syrup. Stir nicely. Cover and set aside for 1 – 2 hour before serving.
- Serve Gulab Jamuns warm.
Recipe Notes:
- To make soft Gulab Jamuns, knead the dough very well so that no lumps remain.
- If the dough seems too sticky to shape the balls, keep it in the fridge for 15 – 20 minutes.
- Always deep-fry jamun over a low to medium heat for even browning and cooking.
- Gulab Jamun increases considerably in size after absorbing the sugar syrup. Hence, shape them accordingly.
- It is important that gulab jamuns are warm and not at room temperature while adding in the hot sugar syrup. If required, microwave fried gulab jamun for 5 minutes before soaking in sugar syrup.
- Let gulab jamun rest in sugar syrup for 1 – 2 hours to get soft and spongy.
- If you do not want to use all the fried balls at a time. Store half of them in the fridge in an air-tight container. Whenever required, make sugar syrup, microwave fried balls, and soak in syrup.
Nutrition
We follow a strict NO SPAM Policy
Khoya Gulab Jamun Recipe
Equipment
- Mixing Bowl
- Deep Frying Pan
- Saucepan
Ingredients
Ingredients For Gulab Jamun:
- 200 gram khoya (mawa)
- ⅓ Cup semolina (rava/sooji)
- ¼ Cup paneer (cottage cheese), crumbled
- 1 teaspoon cardamom powder
- ¼ teaspoon baking soda
- ¼ Cup water
- 4 Cup Ghee/Refined Oil for deep frying
Ingredients For Sugar Syrup:
- 2 Cup sugar
- 2 Cup water
- 1 teaspoon green cardamom powder
- ¼ teaspoon saffron
Instructions
How To Make Gulab Jamuns With Khoya:
- Grate khoya in a clean bowl. Please note that for soft Gulab Jamun it is necessary to grate khoya and not to crumble it with fingers. Set aside.
- In a separate bowl add sooji and pour ¼ Cup of water over it to moisten and soften sooji. Set aside for 5 – 10 minutes so that water is absorbed by sooji. This helps in mixing it well in the dough. Do not get carried away and add too much water.
- To make a dough, combine grated khoya, softened sooji, crumbled paneer, baking soda, and cardamom powder. Knead well for 5 - 10 minutes or until smooth, soft and firm dough is formed.
- Let it rest for 5 – 10 minutes in the fridge while you heat oil for deep frying.
- To shape Gulab Jamuns, pinch a small portion from the dough and shape it round rolling between your palms. Similarly, shape rest of the gulab jamun.
- Heat oil in a heavy bottom pan over medium heat.
- Deep fry the khoya balls in small batches over low heat until dark brown on both sides. Keep the flame low to medium while deep frying for even cooking.
- Drain fried balls on a kitchen towel while you prepare sugar syrup.
How To Make Sugar Syrup:
- Once sugar is dissolved add cardamom powder and saffron. Stir to combine. The sugar syrup is ready for gulab jamun once it stickiness and thickens a bit.
- Add warm jamun to the sugar syrup. Stir nicely. Cover and set aside for 1 - 2 hour before serving.
- Serve Gulab Jamuns warm.
Video
Notes
- To make soft Gulab Jamuns, knead the dough very well so that no lumps remain.
- If the dough seems too sticky to shape the balls, keep it in the fridge for 15 - 20 minutes.
- Always deep-fry jamun over a low to medium heat for even browning and cooking.
- Gulab Jamun increases considerably in size after absorbing the sugar syrup. Hence, shape them accordingly.
- It is important that gulab jamuns are warm and not at room temperature while adding in the hot sugar syrup. If required, microwave fried gulab jamun for 5 minutes before soaking in sugar syrup.
- Let gulab jamun rest in sugar syrup for 1 - 2 hours to get soft and spongy.
- If you do not want to use all the fried balls at a time. Store half of them in the fridge in an air-tight container. Whenever required, make sugar syrup, microwave fried balls, and soak in syrup.
Nutrition
Matar Kulcha is one of the most famous street food in Delhi . The best part of chole kulcha is that it is one dish that can be healthy and comforting.
Estimated reading time: 4 minutes
- About Matar Kulcha
- What is safed matar?
- How To Make Dilli Style Matar
- Serving Suggestion
- Watch Matar Kulcha Video
- Matar Kulcha Recipe
About Matar Kulcha
Matar Kulcha is popular street food from the bylanes of Delhi and is widely popular among the neighbouring states. Also known as Chole Kulche – it is sweet, spicy, tangy, and a real outburst of the best Indian street food flavours.
The dried white peas are cooked with spices and served with a generous topping of chopped onion, tomato, ginger, and green chilli. And the matar chaat is always served with the bakery-made light and fluffy Indian bread called kulcha .
More Reasons To LOVE Matar Kulcha
While the kulcha provides a decent amount of carbs, the white pea is an excellent source of vegetarian protein.
- vegan and vegetarian
- no onion. no garlic dish
- zero oil/added fat recipe
- matar chaat is a gluten-free dish
- perfect for Holi party or Diwali party
- with minimal ingredients. maximum flavour
What is safed matar?
The dried white peas are ‘ safed matar ‘ or ‘ vatana ‘ . They are used to make the famous Mumbai street food ragda pattice or the Aloo Tikki Chaat. The white peas (matar) look similar to chickpeas (chana) but are smaller and perfectly round. They are nothing but the dried version of fresh green peas.
In earlier days, dried white peas were used due to the seasonal availability of fresh green peas. You can easily find white peas in Indian grocery stores and supermarkets in the ‘lentils & pulses’ section.
How To Make Dilli Style Matar
- Soaking: Start by cleaning, rinsing, and soaking white peas in water for 4 – 5 hours or, best, overnight. I do not recommend cooking white peas without soaking them.
- Pressure Cook the peas with salt, asafoetida, cloves, and water till soft but not mushy. It usually takes 2 – 3 whistles over a low flame.
- Making Masala: In a heavy bottom pan (kadhai), add the boiled matar with liquid. Stir to combine nicely. Taste and add the salt accordingly.
- Dry Roast – garam masala , chaat masala, cumin powder, and black pepper powder for 1 – 2 seconds or till the aroma of spices is released.
- Next, add tamarind pulp, sliced green chilli , and ginger. Mix nicely and allow matar to simmer over low heat for 10 – 15 minutes to absorb the flavour of spices.
Garnish with chopped onion, tomato, and coriander leaves. Dilli Style Matar is ready to serve.
Serving Suggestion
Some food combinations are like a match made in heaven, such as – chana and bhatura, pav and bhaji, aloo ki sabzi , and poori . Similarly, the matar tastes best with the kulcha.
Matar tastes best when eaten hot, with a nicely buttered kulcha. You can eat this white pea curry with paratha or pav as well.
A flavoursome green chutney , pickled vegetables , grated radish, and mirch ki tapori served alongside the plate of chole kulche gives each bite a pure outburst of flavours.
Watch Matar Kulcha Video
More Delhi Street Food Recipes
- Chana Masala
- Chinese Bhel
- Aloo Tikki Chaat
- Dahi Papdi Chaat
- Dahi Bhalla Chaat
- Achari Paneer Tikka
- Soya Chaap Masala
- Sweet Potato Chaat
Ingredients
For Pressure Cooking:
- ▢ 1 Cup safed matar (dried white peas)
- ▢ ¼ teaspoon asafoetida (hing)
- ▢ Salt to taste
- ▢ 4 cloves (laung)
- ▢ 3 Cup water
Other Ingredients:
- ▢ 1 teaspoon black pepper powder
- ▢ 1 tablespoon Garam Masala ( see recipe here )
- ▢ 1 teaspoon Chaat Masala
- ▢ 1 tablespoon cumin powder
- ▢ 2 tablespoon tamarind pulp
- ▢ Salt to taste
- ▢ 2 green chilli, sliced
- ▢ 1 tablespoon ginger peeled and cut into thin strips
Ingredients for garnish:
- ▢ ½ Cup chopped onion
- ▢ ½ Cup chopped tomato
- ▢ 2 tablespoon chopped coriander leaves
Instructions
How to pressure cook safed matar (dried peas):
- Clean, wash and soak matar overnight in water or for 4 – 5 hours.
- Next day drain water, transfer matar in a pressure cooker with approximately 3 cups of water, asafoetida, cloves and salt.
- Pressure cook the peas till soft but not mushy. It usually takes 4 whistles over a low flame. Allow the steam to release naturally from the pressure cooker. Open the lid, and check for doneness. The peas should be soft and fully cooked.
How to make Delhi style matar:
- Transfer boiled peas to a wide casserole. Turn on the heat. Add the dry spices – garam masala , chaat masala, cumin powder, and black pepper powder. Mix nicely.
- Next, add tamarind pulp, sliced green chilli, and ginger. Mix nicely and allow matar to simmer over low heat for 10 minutes to absorb the flavor of spices.
- Transfer prepared matar to a serving bowl. Garnish with chopped onion, tomato, and coriander leaves.
- Serve Delhi Style Matar with kulcha and coriander chutney .
Recipe Notes:
- I do not recommend cooking white peas without soaking for a few hours.
- The pressure cooking time may vary depending upon the variety of the white peas. But we need fully cooked, soft matar for making chole kulcha.
Nutrition
We follow a strict NO SPAM Policy
