Mawa Gulab Jamun

Name: How to Make Mawa Gulab Jamun | Easy & Delicious Mawa Gulab Jamun Recipe
Total time: 15 min
Yield: 12
Cuisine: north-indian

#KC26 :-Celebrate the beautiful festival of Karva Chauth with homemade Mawa Gulab Jamun! These traditional Indian sweets are soft, rich, golden, and deliciously soaked in aromatic sugar syrup. Made with fresh mawa (khoya), cardamom, and a hint of saffron, these melt-in-the-mouth gulab jamuns are perfect for your Karva Chauth celebrations, festive thali, and special family gatherings. In this video, learn how to make perfect Mawa Gulab Jamuns at home with simple ingredients and easy step-by-step instructions.

prep time 15 Mins

cook time 30 Mins

chef Richa Pathak

Step 1

Prepare the Sugar Syrup: Add sugar and water to a pan. Heat until the sugar dissolves completely. Add cardamom and saffron.

Step 2

Simmer for 5–7 minutes until slightly sticky, but not thick. Add rose water and keep the syrup warm.

Step 3

Prepare the Dough: Crumble the mawa into a bowl. Add maida, milk powder, and baking soda. Mix gently until a soft dough forms.

Step 4

Add a little milk if needed. Avoid kneading too much. Rest the dough for 5 minutes.

Step 5

Shape the Gulab Jamuns: Divide the dough into 10–12 equal portions.

Step 6

Roll each portion gently into a smooth ball. Make sure there are no cracks on the surface.

Step 7

Fry the Gulab Jamuns: Heat ghee or oil on low to medium-low heat. Add the balls carefully.

Step 8

Fry slowly, stirring gently, until they become evenly golden brown. Remove and allow excess oil to drain.

Step 9

Let the fried gulab jamuns cool slightly.

Step 10

Place them in warm sugar syrup. Allow them to soak for at least 1–2 hours.

Step 11

Garnish with chopped pistachios, almonds, and saffron.

Calories 180 Kcal

Total Fat 8 g

Carbs 25 g

Protein 3 g

ESSENTIAL ITEMS

200 gm for gulab jamun: mawa (khoya)

2 tbsp all-purpose flour (maida)

0.25 tsp baking soda

2 tbsp milk as needed

as required ghee or oil, for deep-frying

2 cups for sugar syrup: sugar

2 cups water

3 green cardamom pods

2 tbsp for garnishing: chopped pistachios

2 tbsp chopped almonds

as required a few saffron strands

OPTIONAL

1 tbsp milk powder

as required a few saffron strands

0.5 tsp rose water

0.5 tsp lemon juice (optional, to help prevent crystallization)

Recipe by:

Richa Pathak

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