Nov 16

Print this Post

Gulab Jamun – Using Mawa

Share on FacebookTweet about this on TwitterShare on Google+

Gulab Jamun with title and frameGulab Jamun is the most popular among all the Indian desserts. Dried milk balls fried and soaked in sugar syrup just melt in mouth. One can make this on any special occasion to treat your sweet tooth.







Makes – 15 jamunsĀ 

  • Mawa (grated) – 1 Cup tightly packed
  • All Purpose Flour – 3 Tbsp
  • Corn Starch – 1 Tbsp
  • Baking Soda – pinch
  • Milk – 1/2 Cup approx
  • Oil – for frying
  • Sugar – 1 1/4 Cup
  • Rose Water – few drops
  • Water – 1 1/2 Cup
  • Pistachios (sliced) – 10 no
  • Cardamom Powder – pinch


  • In a mixing bowl or a wide plate, add in mawa, baking soda, all purpose flour, corn starch. Mix well.
  • Gradually add in the milk and make a soft mixture and slightly sticky mixture.
  • Cover the dough and rest for 10 mins.
  • Meanwhile prepare the sugar syrup.
  • In a sauce pan, add in the measured water and sugar.
  • Keep the flame on HIGH and bring to a boil.
  • Once the mixture starts boiling, reduce the flame to medium and continue to boil it for 5- 7 mins or until the syrup is slightly sticky.
  • Add in the cardamom powder and rose water.
  • Turn OFF the heat.
  • Keep the sugar syrup aside. We need not have a string consistency for the syrup, it should be slightly sticky.
  • Now after the resting time of the dough, shape them into small balls 1 inch diameter balls.
  • Keep them aside covered.
  • Heat a wide pan with oil for deep frying. The oil should be just warm.
  • Add 1 ball and start frying to check the consistancy of the dough. The ball should not break while frying.Then the consistency is good.
  • Now start frying the remaining balls in batches.
  • Add in about 6 shaped balls one at a time and keep rotating the oil all the time.
  • Be careful not to touch the jamuns with the spatula immediately after adding into the oil while frying.
  • Fry the balls only on LOW TO MEDIUM heat.
  • Fry them till golden brown.
  • Once done, take them out from the oil and let them rest on a paper towel for 5 mins.
  • Meanwhile fry the remaing jamuns in the same way.
  • Then add them into the warm sugar syrup.
  • Rest them in the syrup for an hour.
  • Garlish them with sliced pistachios.
  • Serve at room temperature.
Share on FacebookTweet about this on TwitterShare on Google+

Permanent link to this article: http://www.sruthiskitchen.com/2014/11/16/gulab-jamun-using-mawa/

Visit Us On YoutubeVisit Us On FacebookVisit Us On TwitterVisit Us On Google Plus