Mawa gulab jamuns Recipe

Cooking Directions

• STEP 1.In a mixing bowl, crumble the khoya (mawa) and add all-purpose flour, cardamom powder, and a pinch of baking soda.
• STEP 2.Mix well to form a smooth dough. If the dough is too dry, add a little milk to moisten it.
• STEP 3.Divide the dough into small portions and shape them into round balls.
• STEP 4.Heat ghee or oil in a deep pan and fry the dough balls on low heat until they turn golden brown.
• STEP 5.In a separate saucepan, prepare the sugar syrup by dissolving sugar in water. Add rose water and saffron strands for flavor.
• STEP 6.Once the dough balls are fried, transfer them to the sugar syrup and let them soak for at least 30 minutes.
• STEP 7.Serve the Mawa Gulab Jamuns warm or at room temperature, garnished with chopped nuts.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Cooking Tips

• Make sure the khoya (mawa) is fresh and not too dry for the best texture.
• Fry the dough balls on low heat to ensure they cook evenly and don't burn.
• Allow the Gulab Jamuns to soak in the sugar syrup for at least 30 minutes to absorb the flavors.
• You can reheat the Gulab Jamuns before serving by microwaving them for a few seconds or gently heating them in a pan.

Storage and Serving

• Mawa Gulab Jamuns can be served as a dessert after a meal or as a sweet treat during festivals and celebrations.
• They can be enjoyed warm or at room temperature.
• Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.