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Gulab Jamun (Khoya)

Recipe by Lata Anand of Santa Clara, US

Gulab Jamun recipe from Khoya

Ingredients vegetarian 1 servings

  • 30 gms. Indian Cottage Cheese
  • 1½ tbsps. All Purpose Flour
  • 150 gms. Dry Milk
  • Vegetable Oil for frying
  • ¼ tsp Baking Soda
  • 300 gms. Sugar


  1. Mix Khoya, Chenna, soda bi-carb and a little water to make it into a soft dough.
  2. Divide into 10 equal portions. Shape into small balls (these balls can be stuffed with saffron and khoya).
  3. Dissolve sugar with equal quantity of water and bring to a boil. Keep stirring till the syrup thikens. Set aside.
  4. Heat oil in a Kadai. Deep fry prepared balls on a slow flame (else gulab jamuns will remain uncooked from inside) till golden in color.
  5. As the balls turn golden brown, remove them and drop them into the warm sugar syrup for 15-20 minutes.

Serve hot



Frustrating to see the word Khoya in this recipe. Gulab Jamun has nothing to do with Khoya.


this receipie is a bit complicated to understand, can you let me know what is khoya ? i would even like to knowwhen is the maida to be used and even what is this dry milk ?thank's

nanditta singh

the recipe is very confusing.pls clarify what is dry milk and when we should mix maida thanks


The recipe is fantastic but can u let me know indian cottage cheese what it is exactly and where did i get this?

Richa Chitravanshi

Richa Chitravanshi

Thank you for putting up this recipe. Please clarify the proportion of khoya and chhena and maida . also clarify do u mean chhena by mentioning cottage cheese ? Thanks


nice recepie, but there is no mention about khoya in ingredients.what should b the con1si1stency for 1sugar 1syrup


good recepie , can u please give me the recipie of khoya , cuz here in usa its very difficult to find out this thing .


Hi, good recipe. just a small confusion in the names of the in ingredients. Pls make sure that common names be used and the local name could be entered in a bracket.