Homemade Mava jamuns

Name: Homemade Mava jamuns
Total time: 2400 s
Yield: 15-20 jamuns
Cuisine: Indian
Ingredients: 200 gm mawa or khowa (solid milk made by 1 kg full cream milk); 3 tbsp wheat flour; 1/2 tsp cardamom powder; 1 tbsp milk; 1/4 tsp baking soda; As needed Ghee / oil for frying jamuns; 1 cup water; 1 1/2 cup sugar

Richa Vardhan @apnirasoi

Mumbai

#new
Gulab Jamuns are classic Indian dessert made of mawa (solid milk) and flour soaked in sugar syrup.

We find these jamuns very easily in almost all the sweet shop but I love this sweet made at home with mawa only and wanted to make by my own, though I could make it after several trials. There are again different methods to make this delicious sweets but I have learnt and copied what I have seen my mom and aunts doing at home.

#new
Gulab Jamuns are classic Indian dessert made of mawa (solid milk) and flour soaked in sugar syrup.

Richa Vardhan @apnirasoi

Mumbai

#new
Gulab Jamuns are classic Indian dessert made of mawa (solid milk) and flour soaked in sugar syrup.

Saved

Ingredients

40 minutes

15-20 jamuns

To make jamuns
200 gmmawa or khowa (solid milk made by 1 kg full cream milk)
3 tbspwheat flour
1/2 tspcardamom powder
1 tbspmilk
1/4 tspbaking soda
As neededGhee / oil for frying jamuns
To make sugar syrup
1 cupwater
1 1/2 cupsugar

Saved

Steps

40 minutes

1

To make jamuns: Make mava or khoya by heating milk on low heat and stirring in between. Let it cool, take mawa in a bowl. Mash it very well. There should be no lumps.
2

Then add wheat flour, baking soda and cardamom powder to the mashed mawa. Mix well. Add milk and knead to make a soft dough. Cover the dough and keep aside for 30 mins.
3

Grease your palm with ghee and make small balls from the dough.
4

To make sugar syrup: Dissolve sugar in water. Simmer boil for 10 minutes. Add cardamom powder.
5

To make mava jamuns: Heat oil till medium hot. Then gently place the jamun balls in the oil. Once they start to have tiny golden spots, keep on rotating them in the oil, so that the gulab jamun are evenly browned. Then place the hot gulab jamun in the sugar syrup. Continue frying the jamun this way in batches. Serve when warm.
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Note: I have used khoya made at home so it was fresh and sticky. I have used wheat flour according to that but if you are using mava brought from market then mixture may appear dry, then add a few more teaspoons of milk carefully to knead the dough.