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Mawa Gulab Jamun

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1/2 cup All purpose flour (maida)
250 grams Grated Mawa or Khoya
2 cups Sugar
2 1/2 cups Water
1 tsp Cardamom powder
1/4 tsp Baking soda
8-10 Saffron strands

Mawa Gulab Jamun

How to make Mawa Gulab Jamun

    • 40 minutes
    • Serves 2
    • Medium


    Step-by-step process of how to make homemade mawa gulab jamuns will help you to make these divine sweet at home. Mawa Gulab jamuns are traditional Indian sweets or dessert that are usually made in every Indian home during festivals and weddings. They are mostly liked by one and all. . They are soft, spongy, sweet and just melts in your mouth. Let me warn you, you just can not stop at one or two gulab jamuns, as they are very delectable and addictive too.

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    These Mawa gulab jamuns are made using store bought mawa, also know as Khoya with all purpose flour or maida, that is formed into a soft dough. Later it is shaped into small balls, fried in ghee and dipped and soaked in saffron and cardamom flavor sugar syrup. I have not used rose water or rose petals in this recipe as my daughter is allergic to it. If you want you can add rose water in the sugar syrup for authentic gulab jamun flavor.

    There are many variations of gulab jamuns like bread gulab jamun, kala gulab jamun, sweet potato gulab jamun, ready mix gulab jamun and the list can go on and on. When I learned to prepare this one of my favorite sweet, I have never bought it from stores. It can be made in flat 30 minutes having all the ingredients handy and its cost effective too. Try making Gulab jamuns during Ganpati festival, Navratri or Diwali. Just follow the steps and recipe and you will surely book mark this recipe for ever.



    How to make jamuns:-

    Crumble the mawa (khoya)with hand of use a grater. I have used store bought mawa here. Add sifted all purpose flour (maida), 1/4th tsp baking soda in it.
    Mix it gently and knead all the above ingredients together to form a soft dough. If you feel the dough is little hard add very little milk. Otherwise the moisture in the mawa will be sufficient to form a soft dough.


    How to make sugar syrup:-

    Divide the dough, grease your hands with little ghee and make into small and even sized balls. Make sure there are no cracks in the balls, or else they may crack while frying.
    Soak saffron strand in 1 tsp hot milk for 3-5 minutes till it releases it color.
    Heat a wide open pan and add 2 1/2 cups of water and 2 cups sugar in it. Let the sugar melt in the water . Once it melts and starts boiling, add cardamom powder and saffron strands in it. Let the syrup boil till 8-10 minutes on a medium flame till the sugar syrup becomes thick and sticky. Switch off the flame and cover the lid of the pan and keep it aside.


    How to fry jamuns:-

    Heat ghee in a pan on a medium flame, once its hot just put a small part of dough in the ghee to check if the ghee has reached the exact temperature to fry the jamuns. The trick is if the dough comes upward it means the ghee is hot enough to fry. Fry the jamuns in small batches on a medium to low flame. It will take 5-6 minutes for one batch to fry. Do not fry them on a high flame as they will be hard from inside. Be patient and fry all the balls on a medium to low flame till the balls are even and golden brown in color.
    Drain and transfer them on a kitchen napkin. Let them cool a bit before adding them into the syrup.
    Now add the jamuns in the warm sugar syrup and soak for an hour till they are soft and increase in size.
    If you add in hot syrup, the jamuns will shrink and will turn harder. So prepare the sugar syrup before frying the jamuns so that it warms up a bit.

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