To make Mawa Gulab Jamun, knead mawa with flour, baking soda, and milk to form a smooth dough. Shape into small, crack-free balls and fry until golden brown. Prepare a sugar syrup with cardamom, saffron, and rose water. Soak the fried gulab jamuns in warm syrup for 1-2 hours until soft and juicy. Garnish with nuts like pistachios or almonds. Serve warm or at room temperature for a delectable treat.
Ingredients:
For the Gulab Jamun:
- 1 cup mawa (khoya), crumbled
- 3 tablespoons all-purpose flour (maida)
- 1/4 teaspoon baking soda
- 2 tablespoons milk (adjust as needed)
- A pinch of cardamom powder
- Ghee or oil for deep frying
For the Sugar Syrup:
- 2 cups sugar
- 1.5 cups water
- 3-4 cardamom pods, crushed
- A few saffron strands (optional)
- 1 teaspoon rose water or kewra essence
Instructions:
Step 1: Prepare the Sugar Syrup
- In a large pan, combine sugar and water and heat over medium flame.
- Stir continuously until the sugar dissolves completely.
- Add crushed cardamom pods and saffron strands to the syrup.
- Allow the mixture to simmer for 8-10 minutes until it reaches a slightly sticky consistency.
- Turn off the heat and add rose water or kewra essence. Cover the syrup to keep it warm.
Step 2: Make the Dough for Gulab Jamun
- In a mixing bowl, crumble the mawa thoroughly to ensure no lumps remain.
- Add all-purpose flour, baking soda, and cardamom powder to the mawa.
- Gradually add milk, a little at a time, and knead gently to form a soft, smooth dough. Avoid over-kneading to prevent hard gulab jamuns.
- Cover the dough with a damp cloth and let it rest for 10-15 minutes.
Step 3: Shape the Gulab Jamun Balls
- Divide the dough into equal portions and shape each portion into smooth, crack-free balls.
- Ensure the balls are uniform in size to cook evenly. If the dough cracks, moisten your hands slightly with milk and roll again.
Step 4: Fry the Gulab Jamuns
- Heat ghee or oil in a deep frying pan over low-medium heat.
- Test the oil by dropping a small piece of dough; it should rise slowly without browning immediately.
- Gently slide the prepared balls into the oil, frying in small batches to avoid overcrowding.
- Fry the balls while stirring gently to ensure even cooking and a golden-brown color on all sides.
- Remove the fried gulab jamuns using a slotted spoon and drain on paper towels.
Step 5: Soak the Gulab Jamuns in Syrup
- Warm the prepared sugar syrup slightly if it has cooled down.
- Add the fried gulab jamuns to the warm syrup, ensuring they are fully submerged.
- Cover the pan and let the gulab jamuns soak in the syrup for at least 1-2 hours. This allows them to absorb the syrup and become soft and juicy.
Step 6: Serve the Gulab Jamun
- Serve the mawa gulab jamuns warm or at room temperature, garnished with chopped nuts like pistachios or almonds.
- They pair wonderfully with vanilla ice cream or can be enjoyed on their own.
Tips for Perfect Mawa Gulab Jamun:
- Use fresh mawa for a soft texture. If it’s too dry, add a teaspoon of milk to soften it.
- Ensure the oil temperature is consistent; too hot oil will cook the outside quickly but leave the inside raw.
- Let the syrup be warm, not hot, when adding gulab jamuns to it, as this helps them soak properly.
Enjoy your homemade, rich, and indulgent mawa gulab jamuns, perfect for festive celebrations or as a sweet treat.
