Mawa Gulabjamun
Servings Prep Time
20medium sized 10minutes
Cook Time
25minutes
Servings Prep Time
20medium sized 10minutes
Cook Time
25minutes
Ingredients
For Sugar Syrup ::
Instructions
  1. Before processing keep the mawa in room temperature for 2-3 hours (if refrigerated) .
  2. Start by preparing the sugar syrup, for that combine sugar and water in a sauce pan.
  3. Bring it to boil in high flame, when contents come to boil, simmer the flame for 8-10 minutes.
  4. In the mean time finely grate the mawa .
  5. If required grate for 2-3 times (see notes) till it turns smooth.
  6. Grate the cottage cheese and knead it well so that it become smooth.
  7. Combine grated mawa, mashed paneer, all purpose flour , cardamom powder and baking soda in a mixing bowl.
  8. Start kneading using your palm and make a soft dough.
  9. Lets Check it. we can check it in two steps.
  10. 1. By making a ball , the ball can be made without a single crack. Then it is ready.
  11. 2. Heat oil, the oil should be medium hot. Leave that ball in the hot oil, flip it continuously.
  12. 3. The ball can be fried without splatters , else we need to add 1 more tbsp of maida.(see notes)
  13. Check the sugar syrup now.
  14. Take a little syrup in a dry plate, cool it a bit.
  15. Take that syrup in between your index finger and thumb, stretch it apart
  16. If it is forming one string the it is perfect sugar syrup.
  17. Add cardamom powder and lemon juice, switch off the flame.
  18. Returning to the Jamuns, make equal sized balls out of the prepared dough.
  19. Heat oil / ghee in a pan.
  20. It is very important that the oil should be medium hot.
  21. Add jamuns one by one and fry in low flame flipping them in regular intervals. Flipping is very important to ensure even frying from all the sides
  22. Once they became golden brown in colour , remove them from oil and drop them into sugar syrup.
  23. Gently press the jamuns so that they ll be soaked in sugar syrup .
  24. Leave them for overnight so that jamuns will absorb the suagr syrup and became soft and juicy from inside.
  25. It is better to be consumed after 2 days.
Recipe Notes
  • I used milk misty khoya which is only available here and gave me superb result.
  • As khoya quality varies, it is very important to make the khoya soft before kneading.    So grating is only option.
  • If your khoya quality is good then grate only for once.
  • Using this recipe you ll get perfect Gulabjamuns if your Khoya quality is good.
  • Quantity of all purpose flour depends on Khoya quality, so testing the balls is a must.
  • After adding all purpose flour to the kneaded dough taste again , if Jamuns are frying without puffing up the sides, go ahead and make all the balls out of it.
  • Ghee can be used for frying the Jamuns, few uses Vanaspati though.
  • I didn’t have patience so I took the picture after 4 hours of making Gulabjamuns.
  • After a day, the jamuns will be super soft and melt in mouth.

Here are few more recipes :

choco Lava modak

Motichoor Ladoo 

Modak payasam

Angoori Rasmalai

Rawa Ladoo

Kesar pista milk peda

Churma with methi rooti

 

Gulabjamuns

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