रसभरे मावा गुलाब जामुन (rasbhare mawa gulab jamun recipe in hindi) 
Rasbhare Mawa Gulab Jamun
Gulab jamun is one of my favorites, but mawa gulab jamun has a unique taste compared to other types. That's why we occasionally make some mawa at home and prepare them. During the lockdown, we made and enjoyed gulab jamun 2-3 times.
Rasbhare Mawa Gulab Jamun
Gulab jamun is one of my favorites, but mawa gulab jamun has a unique taste compared to other types. That's why we occasionally make some mawa at home and prepare them. During the lockdown, we made and enjoyed gulab jamun 2-3 times.
Cooking Instructions
- 1
To make the syrup, add water and sugar to a pot, then stir continuously with a spoon until the sugar dissolves.
- 2
Once the syrup starts boiling, reduce the heat and add cardamom and saffron strands. Cook until the syrup is sticky but not thread-like, then turn off the heat.
- 3
Now, knead the dough for the gulab jamun. In a large plate, mix mawa, semolina, and all-purpose flour thoroughly to form a soft dough. (If your mawa is dry, add a little milk or water to soften the dough.) Cover and let it rest for 10 minutes.
- 4
After 10 minutes, add baking powder to the gulab jamun mixture (dough) and knead it with your palm until smooth. Shape into equal-sized round balls without cracks.
- 5
Heat ghee in a pan. The ghee should be warm, not too hot, otherwise the gulab jamun will cook on the outside but remain raw inside.
- 6
When the ghee is slightly warm, add the gulab jamun balls in batches over low heat and fry until golden. Once golden, remove them and immediately place them in the warm syrup. Repeat with all the gulab jamun and add them to the syrup.
- 7
Let them sit for 30-40 minutes. When serving, warm them slightly to make the gulab jamun softer and more syrupy.
- 8
Note: If you place the gulab jamun in a bowl over a pot of water and cover it to warm, the syrup won't thicken too much, and the gulab jamun will remain soft and enjoyable. 😊
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