Mawa Gulab Jamuns | How to make Mawa Gulab Jamuns

By Lynette Dsouza  |  13th Dec 2016  |  
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  • Mawa Gulab Jamuns, How to make Mawa Gulab Jamuns
Mawa Gulab Jamunsby Lynette Dsouza
  • Prep Time

    15

    mins
  • Cook Time

    15

    mins
  • Serves

    12

    People

52

0

About Mawa Gulab Jamuns Recipe

Gulab jamun is a very famous dessert and can win hearts instantly. This is an inspiration from my friend in college, these are a nice chunk of gulab jamuns every bite makes you feel amazing.

Mawa Gulab Jamuns is a delicious dish which is liked by people of all age groups. Mawa Gulab Jamuns by Lynette Dsouza has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 12 people. You can find Mawa Gulab Jamuns at many restaurants and you can also prepare this at home. This authentic and mouthwatering Mawa Gulab Jamuns takes 15 minutes for the preparation and 15 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Mawa Gulab Jamuns is a good option for you. The flavour of Mawa Gulab Jamuns is tempting and you will enjoy each bite of this. Try this Mawa Gulab Jamuns on weekends and impress your family and friends. You can comment and rate the Mawa Gulab Jamuns recipe on the page below.

Mawa Gulab Jamuns

Ingredients to make Mawa Gulab Jamuns

  • 100 gms khoya/ mava
  • 50 gms flour
  • 1/8 tsp baking soda/ cooking soda (soda should be white in colour)
  • 11/4 tbsp milk
  • Oil/ ghee for frying (I used half and half)
  • For the Syrup
  • 2 Cups water
  • 2 cups sugar
  • (1-2 drops) Rose essence and pinch of elaichi powder
  • Garnish Few almonds

How to make Mawa Gulab Jamuns

  1. Make a dough of mawa, flour, baking soda along with milk little by little. It has to be a firm soft dough without any cracks as shown in the pic.
  2. Take ghee and oil in half and half ratio till you can soak the jamun completely. Make oblong/ round shape jamuns and put one at a time in the oil. The temperature of the oil should not be too hot.
  3. Once fried into golden brown remove them carefully and drain on a tissue.
  4. When you finish frying three-fourth of the lot, keep the syrup ready by mixing the sugar and water and essence/ cardamom powder and place on the gas stove. The syrup has to be hot when you plan to drop the jamun into them.
  5. Let the jamuns soak for two to three hours. Garnish with almonds.

My Tip:

If you don't find mawa, you can make a mixture of 60 grams paneer and 40 grams cashew nut powder.

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