mawa gulab jamun

Gulab Jamun recipe – Gulab Jamun Recipe with Khoya or mawa – Diwali Special

Gulab Jamun recipe – Gulab Jamun Recipe with Khoya or mawa – Diwali Special

Gulab jamun is a popular North Indian sweet which is relished by everyone. These are prepared for every party, special occasion and festivals. These sumptuous gulab jamuns are traditionally prepared with mawa or khoya. So for these tempting gulab jamuns at home all you need is dhap(soft mawa), paneer and few more ingredients to get the authentic taste and flavors of gulab jamuns.

These mawa gulab jamuns become more delectable when stuffed with dry fruits filling but you can also prepare them without stuffing. So this time instead of purchasing the mouth drooling steaming hot gulab jamuns from shop try out making at your home this time with this easy to follow recipe with step by step pictures and detailed method of preparation. Enjoy!

Directions

Getting ready:

Finely chop the almonds and cashews.

mawa gulab jamunMaking:

Start with preparing the syrup for the gulab jamuns. For this heat a vessel on flame and add sugar and 2 cups of water to it. Now let the sugar dissolve in water completely.

mawa gulab jamun

Meanwhile mash the mawa until smooth. Transfer the mawa to a plate, followed by paneer. Crumble the paneer and knead it really well to make it smooth.

mawa gulab jamun

Now mix the soft mawa with paneer. Also add ½ cup refined flour to it. Mix everything really well with mashing with hands and prepare soft dough.

mawa gulab jamun

On the other side, sugar will get dissolved completely. Then cook it for 2 to 3 more minutes and check. Reduce the flame to prevent the syrup from overcooking.

mawa gulab jamun

To check the consistency of sugar syrup, take 1 to 2 drops in a bowl and let it cool down. Take syrup between your finger and thumb and stretch apart. The syrup has to be sticky like honey. Sugar syrup is ready, take it off flame on a stand.

mawa gulab jamun

Place enough ghee in a wok to fry the gulab jamuns on flame to melt. To check the dough, prepare a dough ball. There should not be any cracks in the dough and it should be smooth.

mawa gulab jamun

While the ghee is getting heated, prepare the stuffing for the gulab jamuns. Take almonds, cashews, cardamom powder and little mawa in a bowl and mix everything really well.

mawa gulab jamun

To check, drop a dough chunk to the ghee. The dough chunk will rise immediately. Reduce the flame to minimum. Now check the gulab jamun prepared without stuffing. Drop the gulab jamun to it. If the gulab jamuns splatters or there is formation of bubble over it then that means the dough is little soft. Drain out this gulab jamun.

mawa gulab jamun

So add 1 tbsp (10 to 12 grams) refined flour to the dough and mix it really well. We fry a gulab jamun without stuffing to check if the dough is prepared well.

mawa gulab jamun

Fry the gulab jamun again to check. Make a round ball and drop it to the medium hot ghee. Keep the flame on low. The gulab jamun should fry out perfect without puffing up on sides. Drain it out and drop into the sugar syrup. Keep the sugar syrup covered to prevent it from cooling down.

mawa gulab jamun

Now stuff and prepare gulab jamuns. For making the gulab jamuns, divide the dough into small lumps. You can keep the size of gulab jamuns small or big as desired.

mawa gulab jamun

Flatten the dough ball with your fingers and top it up with some stuffing and close really well. Roll it out smoothly. You can also prepare gulab jamuns without stuffing.

mawa gulab jamun

Prepare the dough balls and then drop them to ghee for frying. While frying the gulab jamuns make sure you don’t directly touch them with the ladle. Fry the gulab jamuns by splashing ghee on them with the ladle.

mawa gulab jamun

When gulab jamun turns golden brown, now flip them directly with the ladle as these are roasted from one side. Very gently toss the gulab jamuns and fry until they turn golden brown in color from all sides.

mawa gulab jamun

Once the gulab jamuns become golden brown in color from all sides, take them out. For this, hold the ladle over the wok to remove the extra ghee.

mawa gulab jamun

Drop these fried gulab jamuns directly to the sugar syrup. The syrup should be little warm. Similarly, prepare rest of the gulab jamuns as well. It takes 10 minutes to fry gulab jamuns at once.

mawa gulab jamun

Press them down using a spoon to soak nicely in sugar syrup. Within 3 to 4 hours, gulab jamuns absorb the syrup well and turn sweet which then can be served later. But it would be better to consume these gulab jamuns on the second day.

mawa gulab jamunServing:

Serve these scrumptious gulab jamuns straightaway warm or chilled.

mawa gulab jamunSuggestions

  • In case you find any impurity in the sugar then add 2 to 3 tbsp milk to it. When the syrup will start boiling, there will be formation of foam on the surface. So, you remove this foam and you will get clear syrup
  • There should not be any cracks in the dough and it should be smooth. If you see any cracks on the dough ball then knead the dough more until smooth.
  • If the gulab jamuns shrink in size after soaking them in the syrup that means the syrup has turned thick in consistency. Add some water to the syrup, reheat it and then add the gulab jamuns to it. You will get puffed and perfect gulab jamuns.

Gulab Jamun recipe - Gulab Jamun Recipe with Khoya or mawa - Diwali Special mawa gulab jamun
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Soft mawa – 300 grams
  • Paneer – ½ cup (100 grams)
  • Refined flour – more than ½ cup (70 grams)
  • Sugar – 3.5 cup (800 grams)
  • Green cardamom – ½ tsp (coarsely ground)
  • Cashews – 7 to 8 (finely chopped)
  • Almonds – 7 to 8 (finely chopped)
  • Ghee – for frying gulab jamun
Instructions
  1. Finely chop the almonds and cashews. Start with preparing the syrup for the gulab jamuns. For this heat a vessel on flame and add sugar and 2 cups of water to it. Now let the sugar dissolve in water completely.
  2. Meanwhile mash the mawa until smooth. Transfer the mawa to a plate, followed by paneer. Crumble the paneer and knead it really well to make it smooth. Now mix the soft mawa with paneer. Also add ½ cup refined flour to it. Mix everything really well with mashing with hands and prepare soft dough.
  3. On the other side, sugar will get dissolved completely. Then cook it for 2 to 3 more minutes and check. The syrup has to be sticky like honey, this is the right consistency required. Sugar syrup is ready, take it off flame on a stand.
  4. Place enough ghee in a wok to fry the gulab jamuns on flame to melt. To check the dough, prepare a dough ball. There should not be any cracks in the dough and it should be smooth. While the ghee is getting heated, prepare the stuffing for the gulab jamuns. Take almonds, cashews, cardamom powder and little mawa in a bowl and mix everything really well.
  5. Now stuff and prepare gulab jamuns. For making the gulab jamuns, divide the dough into small lumps. You can keep the size of gulab jamuns small or big as desired. Flatten the dough ball with your fingers and top it up with some stuffing and close really well. Roll it out smoothly. You can also prepare gulab jamuns without stuffing.
  6. Prepare the dough balls and then drop them to ghee for frying. While frying the gulab jamuns make sure you don’t directly touch them with the ladle. Fry the gulab jamuns by splashing ghee on them with the ladle.
  7. When gulab jamun turns golden brown, now flip them directly with the ladle as these are roasted from one side. Very gently toss the gulab jamuns and fry until they turn golden brown in color from all sides. Once the gulab jamuns become golden brown in color from all sides, take them out. For this, hold the ladle over the wok to remove the extra ghee.
  8. Drop these fried gulab jamuns directly to the sugar syrup. The syrup should be little warm. Similarly, prepare rest of the gulab jamuns as well. It takes 10 minutes to fry gulab jamuns at once.
  9. Press them down using a spoon to soak nicely in sugar syrup. Within 3 to 4 hours, gulab jamuns absorb the syrup well and turn sweet which then can be served later. But it would be better to consume these gulab jamuns on the second day.

 

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