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Dry Khoya Sooji Gulab Jamun | Dry Gulab Jamun Recipe

Dry Khoya Sooji Gulab Jamun | Dry Gulab Jamun Recipe

Dry Khoya Sooji Jamun, Dry Khoya Jamuns are delicious yet very easy to prepare and makes great sweet for any occasions or celebration. Dry jamun we can make with so many things and this khoya and sooji is one of the great combination. This is one of the sweet which makes every one happy mildly sweet, delicate and delicious this yummy mithai makes a great diwali sweet or Holi Sweet or jazzup any festival.

During our trip to North India while in Rishikesh there was a small town and there are only 2 small sweet come tea shops, while we had tea in one shop and purchased some freshly made flax seeds ladoo and from another shop we purchased some hot samosa and this khoya which was getting prepared in huge kadai (wok) in traditional way of reducing milk, so looking at those fresh khoya we got one kg of khoya and made this khoya sooji jamun and only khoya jamun during my birthday. I don't have step by step pictures for this recipe as my SIL prepared it very quickly before I can grab my camera and I was only able to click this khoya sooji jamun as the khoya dry jamun disappeared so fast :) Since Holi is around the corner I thought of sharing this simple and quick dry jamun recipe which you can prepare in a day or two in advance before holi celebration or get-together or if are having potluck then it's also very easy to carry.


Try this easy sweet for diwali, or holi your family and friends will sure like this. I am busy with guests at home so I was not able to post anything for the Sunday Non-Vegetarian series, hope that I can post few recipes before holi.


You can check other Holi Recipes.



Dry Khoya Sooji Gulab Jamun Recipe

Popular gulab jamun dry with khoya and sooji.
Author: Category: Sweets/Desserts Cuisine: North Indian
Prep Time: Cook Time: Total Time:
Yields:30 to 32 Pieces


  • 1 Cup - Khoya/Mawa
  • 1/2 Cup - Sooji
  • 1/2 Cup - Maida
  • 1/2 Cup - Powdered Sugar (or to taste
  • 1/4 Cup - Milk
  • To Deep Fry - Oil or Ghee


  1. In a bowl add khoya, maida, sooji, powdered sugar and mix well, add milk slowly to make soft dough, be careful not to add too much milk.
  2. Keep the dough covered and rest for 10 mins. After that divide the dough in equal portions 30-35 and roll between hands to make smooth balls without any cracks.
  3. Heat oil or ghee in a wok, first drop one jamun or small pieces fry to check if oil is hot enough, when dropped in oil jamun it should take a minute to rinse in oil (if it rinse faster then oil is too hot, in this case off flame and allow oil to cool).
  4. Deep fry 6-7 prepared balls/jamuns in low to medium flame until dark brown, keep stirring/rolling regularly so jamuns gets brown evenly. Use a slotted spoon to remove jamuns from oil and place in kitchen tissue. Do same for rest of jamuns/balls
Allow to cool and server. Stay good for a week if refrigerated.

  • You can add 1/4 tsp of soda while making dough.
  • You can add 1/2 tsp of cardamom powder for extra flavor.
  • You can stuff the jamuns with dry fruits and then fry too.

Enjoy the delicious and yet easy Dry Khoya Sooji Gulab Jamuns.

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