Mawa Gulab jamun

Name: Mawa Gulab jamun
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup khoya (mawa); 3/4 cup paneer; 3 tbsp All-purpose flour; 2 tbsp semolina; 4 green cardamom; 1 tbsp milk; 1 tsp baking powder; 1/2 cup Oil for deep frying; 1 &1/4 cup sugar; 1 cup Water; 1 tbsp rose water; 1 tbsp milk

Aruna Thapar @Arunathapar27

New Delhi

#FA
Gulab jamun is a classic Indian sweet made with milk solids, sugar, rose water & cardamom powder. It is a very famous Indian dessert enjoyed in almost every festival.

Aruna Thapar @Arunathapar27

New Delhi

#FA
Gulab jamun is a classic Indian sweet made with milk solids, sugar, rose water & cardamom powder. It is a very famous Indian dessert enjoyed in almost every festival.

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Ingredients

30 minutes

6 servings

1 cupkhoya (mawa)
3/4 cuppaneer
3 tbsp All-purpose flour
2 tbsp semolina
4green cardamom
1 tbsp milk
1 tspbaking powder
1/2 cupOil for deep frying
Ingredients for Sugar syrup or chashni
1 &1/4 cup sugar
1 cupWater
1 tbsp rose water
1 tbsp milk

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Steps

30 minutes

1

👉Take khoya in a bowl. Mash it very well. There should be no lumps. Then add grated paneer, rava, all-purpose flour, baking powder and cardamom powder to the mashed khoya. There should be no lumps in both the mawa and paneer.
2

👉Mix well. Add milk and gather together to form a dough with milk. Don’t knead. Just gently mix.
3

👉Make small balls from the dough. Cover the balls and keep aside.
4

Making sugar syrup
👉Meanwhile, while the sugar syrup is cooking, heat oil till its medium hot. Lower the flame and Then gently place the dough balls in the oil. Remove the fried jamun and then drain them on kitchen paper towels to remove excess oil.
5

👉Then place the hot fried dough balls in the sugar syrup. Continue frying the rest of the dough balls in batches. When all the jamuns are placed in the sugar syrup, then keep the whole pan with the sugar syrup and the gulab jamun, on a low heat for 1 to 2 minutes till the jamun become soft.
6

👉Serve gulab jamun warm or at room temperature.