Easy Gulab Jamun recipe – Diwali sweet recipes

I had never been lucky with making gulab jamuns. I have seen my friends and relatives making the perfect jamuns and always looked and tasted their jamuns with awe I have used the readymade packets a couple of times. But either taste or texture was okay or neither of them. So once I even made jamuns with freshly made khoya in which the center remained uncooked and thus the sugar syrup had not reached the center.



When I made khoya with evaporated milk this time, I was wondering how to use the khoya in a good way and began hunting for recipes with khoya. I was very keen to make burfi , but the quantity of khoya was quite less for a burfi exclusively with khoya. So I decided to make gulab jamuns with khoya ,paneer and maida. I was quite careful right from the beginning and this time they turned really good and was appreciated by a few people whom I shared it with.

Recipe courtesy – premas cook



I learned many things when I made the jamuns this time and I feel quite confident with it now.

I am surely going to try different recipes to make this delicious sweet. Its always a favourite at home.

I am sure I can do a better job next time. So do try this one even you are not confident with making sweets. This one is definitely a easy one!!

Khoya recipe – Click on the link to go to the recipe

1. With whole milk

2.With evaporated milk.




  • Cuisine: indian
  • Course: dessert
  • Cooking Technique: Deep-Frying
  • Preparation Time: 20 minutes mins
  • Cooking Time: 20 minutes mins



1/2 cup Paneer
1 cup Khoya
1/2 cup Maida
1/4 tsp Baking soda/cooking soda- th
2 tbsps Milk- around if required
For sugar syrup
2 cups Sugar
2 cups water
a pinch Cardamom powder
Oil for deep frying


  1. Crumble the paneer nicely.
  2.  Add in the khoya ,maida and soda.
  3.  Gather everything together to form a dough.
  4. The moistness of khoya and paneer is enough to knead the dough.
  5. Add few drops of milk if the mixture is not moist enough to gather together.
  6. You don’t need to knead the dough too long.
  7.  Pinch small portion of the dough.
  8. Make small smooth balls with them.
  9. Take care there are no cracks on them or else they may split while frying.
  10. Heat the oil for deep frying.
  11. When the oil is sufficiently hot, add the balls and deep fry till they are golden brown.
  12. You can add 3-4 balls at a time.
  13. Fry in low to medium flame so that the insides also cooks well.
  14. Combine the water and sugar.
  15. Boil till the sugar dissolves .
  16. Add the cardamom powder.
  17. Switch off the flame.
  18. Add the fried jamuns in the sugar syrup.
  19. Allow it to soak for around 2-3 hours.
  20. Chill and serve.



You can add some saffron strands, rose essence or even rose water for more flavour.



can You also sprinkle some slivered almonds and pistachios while serving.


  1. Serve with vanilla icecream if you prefer.


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  1. MonuTeena RecipesPassion

    So mouthwatering

  2. so well made…

  3. Shama Nagarajan

    delicious and inviting …

  4. Hamaree Rasoi

    Delicious and lovely looking gulab jamuns. I too would love to prepare such lovely jamuns using your method.Deepa

  5. unnatisilks

    Wow…….. superb and wonderful jamuns, love this, looks tempting and delicious.Indian Sarees Online Shopping


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