Gulab Jaman (by chef Zakir):Recipe



  • 250 gm lasa khoya
  • 2 tsp sooji(semolina)
  • 1/4 tsp soda
  • 1 tbsp flour
  • 1/2 tsp ghee
  • 1 cup sugar
  • 1/2 beaten egg
  • 2 cup water


  • Add beaten egg, sooji, soda, flour and ghee in lasa khoya. Mix it well like a dough.
  • Begin to knead gently, and continue to do so until the entire mass comes together into a ball. At this stage, as you knead, your palms should become greasy. Make small balls.
  • If the ball breaks apart, knead and then roll into a ball.
  • Fry the balls on low flame. Oil should not be so hot.
  • Bring water and sugar to a boil.Drop these balls into the boiling sugar syrup one at a time. These balls will double in size when done, so make sure there is enough room in your pan. You can serve them with or without sugar syrup.

10 thoughts on “Gulab Jaman (by chef Zakir):Recipe”

  1. Hi Neel…. first of all i thank you alot for your great job which is a great help to me. I have seen it just today. There are alot of delicious recipes. The above recipe is by chef zakir which is my favorite chef and i trust his recips lot. well coming o the point my problem is that i am living in kampala and i cannot get KHOYA (ready made) from markets here.

    Can u pls pls let me know the proper recipe of khoya and what is this lassa khoya??? pls reply me as soon as possible.

    1. Thanx for appreciating my effort. khoya is really very easy to make. You have to cook the milk till it gets thikker. The khoya is cooked when the milk is reduced to a thick, dry lump and it has stopped sizzling. lassa khoya is khoya which is used in making barfi and other sweets. i found a very easy recipe on some site while surfing net and it was very easy …………..i tried it. give it a try and you will have a tasty khoya ready in your home.
      3 cups whole milk powder/ full cream milk powder/ full fat milk powder
      •300 ml thickened/ double/ thick/ heavy cream
      •1 can evaporated milk (375 ml)
      •Put all three ingredients in a large microwave safe bowl. Whisk till smooth and creamy.
      •Cook on High in a microwave for 6 minutes. Watch the dish carefully and if the mixture looks like it might boil over, stop immediately and wait for 8-10 seconds. Start again and run till the 6-minute time is up.
      •Take the dish out of the microwave and stir well to break all lumps (these lumps are the milk solids that are beginning to form due to the cooking).
      •Put the dish back in the microwave and set again on High for 6 minutes. Watch for the initial minute and then allow to continue cooking. When the time is up, let the dish rest for 10-15 minutes.
      •The Khoya is now ready and can be used as required!
      Important: This time and High setting suggestion is for a 900-watt microwave. Please adjust timing and setting to suit the wattage of your microwave.

    1. I really dont know that because lassa khoya is easily available here in pakistan and i really dont know how to make it or what special ingredient they are using. Chef zakir can answer this question but to make call in his program is really a difficult task… can make gulab jaman with simple khoya too with same recipe

  2. i just want to know we can put khoya in gulab jamun instead of lasa khoya?
    if not then plz let me know how to make lasa khoya from a khoya?

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