Gulab Jamun recipe - Gulab Jamun Recipe with Khoya or mawa

milk powder

🥗Healthier: coconut flour

💰Cheaper: dry milk

Coconut flour offers a lower-calorie option.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar flavor with less saturated fat.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water gives a floral note without the cost.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric adds color at a fraction of the cost.

Add 800 grams of sugar and 2 cups of water into a vessel to make the syrup.

Let the sugar dissolve completely in the water.

Mash 300 grams of soft mawa until smooth and transfer it to a plate.

Crumble 100 grams of paneer and knead it until smooth.

Mix the soft mawa with the kneaded paneer.

Add ½ cup of refined flour to the mixture and knead to prepare a soft dough.

Check the sugar syrup; cook for 2-3 more minutes until it becomes sticky like honey.

Remove any foam from the syrup if necessary and check for clarity.

Melt ghee in a wok for frying the gulab jamuns.

Prepare a dough ball from the mixture to check for cracks; knead more if necessary.

Finely chop 6 to 7 almonds and mix with finely chopped cashews and ½ tsp cardamom powder for stuffing.

Mix a little mawa into the dry fruit mixture for stuffing.

Drop a test dough chunk into the ghee to check the temperature; reduce the flame if necessary.

Fry a test gulab jamun without stuffing to check the dough consistency.

If the test gulab jamun splatters, mix in more refined flour and knead again.

Roll the dough into small balls, optionally stuff with the dry fruit mixture, and smooth them out.

Drop the gulab jamuns into the medium hot ghee for frying, ensuring not to directly touch them with the ladle.

Fry the gulab jamuns until golden brown, gently tossing them with the ladle.

Remove the fried gulab jamuns and drop them directly into the warm sugar syrup.

Press down the gulab jamuns in the syrup to soak them properly.

Let the gulab jamuns soak in the syrup for 3-4 hours before serving.

For better taste, consume the gulab jamuns the next day.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens