Start with mashing the khoya properly using your hands until it becomes smooth and has zero grain texture.

Gradually add salt and flour to the khoya and mix everything well. Make a smooth dough.

From this dough, make small balls in a circular motion using your palms.

In a medium-sized saucepan over medium to high heat, add oil or ghee, and when it becomes hot, add the jamun balls into the oil.

Now reduce the heat to low and fry all the balls until they become golden brown from all sides.

Drain the jamun balls, place them on a kitchen paper and start preparing for the gravy now.

Heat ghee or vegetable oil, whichever you prefer, in a kadai (wok).

Add onion paste and let it fry for some time. Next, add ginger garlic paste and fry everything until it develops a nice golden brown colour. Add a few tablespoons of water if the onion & ginger-garlic paste is sticking at the bottom of the kadai.

Now, add turmeric powder, coriander powder, garam masala powder, and red chilli powder, along with salt into the kadai and stir well.

Cook it for a few more minutes, and then add the curd nicely mixed up with maida into the kadai and keep cooking.

Add the grated khoya and cook for 3 to 4 minutes more.

It's time to add water to maintain the consistency of the gravy, and then, finally, add in the jamuns.

Give it a nice boil and turn off the heat. Garnish it with freshly chopped coriander.

Your gulab jamun ki sabji is ready to be served!