Mawa Gulab Jamun Recipe

Mawa Gulab Jamun Recipe is a rich dense Indian milk sweet made from milk solid, deep fried and soaked in sugar syrup and served as dessert.

It is tough to find an Indian who hates Gulab Jamuns. There are various methods of preparing gulab jamuns. Here is my most favorite method of making gulab jamuns. Using mawa and paneer to make the base dough so that they turn out so rich in texture and taste.

You can definitely use store bought mawa and paneer, but I prefer to make them myself as it gives wonderful results. But it is not a must. Go for store bought if you are pressed for time.

Deep frying Mawa Gulab Jamuns – Do’s and Don’ts

Whatever the base dough is, the method of deep frying any type of giulab jamun remains the same.

Always deep fry them on low flame. Never fry them on high flame as the gulab jamuns will develop cracks with high heat.

Test the oil or ghee with a tiny dough portion. It should slightly bubble and start rising to the top. Vigorous bubbling means the oil is over heated. Switch off stove, brig the temperature down before adding the jamun balls.

Use a slotted spoon and gently turn the jamuns to brown them uniformly. Otherwise you will be left with paler half. Keep turning the balls in the oil.

Try to get a dark brown colour in the jamuns. Lighter balls won’t have that amazing caramel flavour.

Sugar Syrup Basics

Getting your syrup right is also very important when it comes to gulab jamuns.

The ratio of sugar and water are equal. It is very easy to remember this way.

Add both to the saucepan and stir it until the sugar dissolves and the syrup starts boiling.

Once it starts boiling, just keep it on stove for ten seconds.

Remove it and set aside until you deep fry the jamuns.

This is the perfect consistency for the syrup. When you touch the syrup, it should be sticky but shouldn’t develop any type of consistency.

Once you have deep fried the jamuns, reheat it again until it is hot. No need to boil again.

Drop the jamuns in the hot syrup. This will ensure that the jamuns absorb the syrup and swell easily.

Close the pan and let it sit for 2-3 hours. Your gulab Jamuns will be ready.

I made a short video to demonstrate the process. Please check my Instagram to watch the video.

I always use my instant mawa recipe for gulab jamuns. It turns out really good. It is a simple recipe with just two ingredients and gets ready in two minutes. Please click on the image below to read the recipe.

Mawa Gulab Jamun Recipe

Gayathri Kumar

Mawa Gulab Jamun Recipe is a rich dense Indian milk sweet made from milk solid, deep fried and soaked in sugar syrup and served as dessert.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Resting Time 3 hours hrs

Course Dessert, Desserts

Cuisine Indian

Servings 18 Gulab Jamuns

Ingredients

  

For The Jamuns

• 125 g Mawa
• 25 g Maida/ All Purpose Flour
• 25 g Soft Crumbled Paneer
• ¼ tsp Cardamom Powder
• Ghee or Oil for Deep Frying

For the Syrup

• 250 g Sugar
• 250 ml Water
• 2 drops Rose Essence

Instructions

 

• In a pan mix sugar and water and bring it to boil.
• Once it starts boiling, let it boil for 10 seconds.
• Switch off flame, add the rose essence and set aside.
• Reheat the syrup just before dropping the jamuns.
• To make the dough, mix together mawa, paneer, maida and cardamom powder to make thick non sticky dough.
• Pinch small portions and roll each into a smooth ball.
• Heat oil/ ghee in a pan. Drop a tiny ball of the dough inside and if it starts bubbling slightly, add all the remaining balls.
• Keep flame at lowest and deep fry the balls until they turn deep brown in colour.
• Do not fry on high flame because the jamuns tend to crack on high heat.
• Remove the jamuns with a slotted spoon/spatula and transfer to a bowl.
• Heat the syrup too at the same time.
• Drop the jamuns in the hot syrup and close lid.
• Let the jamuns soak the syrup for two to three hours.
• They will slightly swell up and become softer.
• Serve them in individual bowls topped with pistachios.

Keyword Mawa Gulab Jamun Recipe