INSTANT MAWA GULAB JAMUN

INSTANT MAWA GULAB JAMUN. CLASSIC.

This is the Indian Subcontinental sweet dish very popular and commonly made during festive seasons all over India. Very delicious and people enjoy the varieties of these. Nowadays these could be prepared in many ways.

In this recipe, Instant Mawa Gulab Jamun means that it is made using instant Mawa or khoya that is prepared at home using Milk powder while preparing the whole sweet altogether. This way the sweet-making procedure requires less time and tastes more delicious, by giving the traditional Classic taste and flavor.

While you go through the full recipe you will know how to prepare instant Mawa or Khoya first and then prepare our delicious Gulab Jamun including mawa and paneer both mixed.

Traditionally Gulab Jamuns are being used to prepare using Mawa or khoya and that too again is prepared using whole milk and by evaporating the whole milk it is being cooked continuously and dried to prepare Mawa at home. Nowadays surprisingly it could be prepared in many different and easy ways by using many easy available ingredients and that too is very quick and easy to be prepared at home any time giving the exact same taste and flavor.

This sweet is one of the delicacies that is prepared during the Festive seasons all over India and many other countries because of its popularity. There are many types of events and parties especially during marriages and all, people want to include this sweet to please their families and guests, As far as I know, the majority of people mostly from North India cannot ignore this sweet which is called “Gulab Jamun”.

Gulab Jamun is named Gulab because it has a Light Pink Gulabi or a dark maroonish color outer covering, round-shaped juicy balls that are dipped in sugar syrup, and has some flavor of Gulab i.e Rose petals.

So, as per tradition, the sugar syrup has a delicate rose flavor. Also, a Jamun is an Indian berry with a size and color comparable to the dough balls, hence it named Gulab jamun.

Ingredients that we need to prepare Instant Mawa Gulab Jamun are as follows:

Ingredients for preparing Mawa or khoya :

• 1 cup of milk powder
• 1 tablespoon of ghee ( clarified butter)
• 1/2 cup of cream or full cream milk

Ingredients for sugar syrup:

• 2 cups of sugar
• 3 cups of water
• Cardamom whole 6
• Gulab Jal/ Rosewater 1 tablespoon

Ingredients for Gulab Jamun we need:

• 1 cup of instant Mawa or Khoya
• 1/2 cup of grated Paneer or soft Chenna
• 1/4 cup of All-purpose Flour
• 1/4 teaspoon of cardamom powder
• 2 teaspoon of semolina i.e sooji

For Garnishing

Almond Flakes or any dry nuts of choice

Directions to prepare Sugar Syrup for Gulab Jamuns:

Into a saucepan take 3 cups of water and 2 cups of sugar and mix. Turn on the flame to low and stir to dissolve the sugar completely. Once the sugar has dissolved add 6 pods of whole cardamoms green and few drops of lemon juice and bring it to a boil. Boil for 5 to 7 minutes. Do not let the syrup get a too sticky and thick consistency. We need a thin syrup as it soaks into Gulab Jamuns well. So once it is being boiled for a few minutes turn off the flame. At the end add 1 tablespoon of Rosewater i.e Gulab Jal to get the flavor of Rose petals into our Gulab Jamun syrup.

In case if you like thick consistency sugar syrup then the other option that you can choose is to prepare half of the syrup that should be thick and half of the syrup that should be of a thin consistency and then later mixing them up with your Gulab Jamuns, once the thin syrup completely soaks into your Gulab Jamuns and are ready.

Directions to prepare Instant Mawa for the Gulab Jamuns are as follows:

First Step: For preparing this delicious Recipe first we need Mawa I.e Khoya. Prepare instant Mawa by using Whole milk powder. Into a pan or Indian karahi (wok) add 1 tablespoon of clarified butter (ghee) and warm it up. Into it then add 1 cup of milk powder and quickly stir to mix. Immediately add 1/2 a cup of cream or full cream milk. Stir and cook these until the mixture thickens and the moisture completely disappears. Make sure to do this entire process in low to medium flame. Constant stirring is important as well to avoid burning at the bottom of the pan. As soon as the mixture starts to leave the pan this indicates that it’s time to turn of the flame and our Soft Mawa is ready. Immediately transfer this mixture into another bowl, and keep aside and allow it to cool.

In the Second Step: we are going to grate the paneer soft and fresh that we require 1/2 a cup. Mash the grated paneer using hands until you prepare a soft and smooth dough out of it. Watch the full video to understand the method of mashing them or Also you may go through the recipe for how to prepare Pure chenna Rasgullas at home here at 👉 the Blog post: https://sonalichoudhury.com/blog/pure-chenna-rasgulla-recipe-no-maida-or-It takes 3 to 4 minutes to mash it up. Also, I would like to add that you may use soft chenna instead of using grated paneer as used for preparing rasgullas. Both will do the same for you. Just for information, Chenna is prepared by curdling the milk at home. But the consistency would be softer than the mashed paneer. To know how to prepare chenna you may go through the recipe for preparing paneer, here at the Blog post: https://sonalichoudhury.com/blog/paneer-homemade-indian-cheese/

Mixing up the Mawa and the Chenna/Paneer

Third Step: Mixing the Mawa or Khoya with the Mashed Paneer. Mix and mash both the khoya or Mawa with the mashed paneer along with 1/4 teaspoon of cardamom powder for flavoring. Semolina 2 teaspoons and All-purpose flour 1/4 cup. Add the flour gradually and mix. Do not knead too much. We just need to mix all these ingredients together with light hands to form a soft and smooth dough.

Once the dough is ready divide them into equal parts. Form a small shaped round dough ball using hands. The balls must be smooth with no cracks in it. Prepare all the balls and keep them aside for later use or until the oil is ready to be fried.

Deep-Frying the Gulab Jamuns:

Step 4: is to deep fry these balls. Heat sufficient oil into the pan for deep frying these dough balls. For frying these soft dough balls the oil should not be too hot, because as soon as you drop these they are going to get burn outside and will not cook well inside. So to avoid this we need to make sure that the oil should be warm enough but should not be too hot.

How to check the warmness of the oil ?

Warm oil in the sense that if you put a tiny sample of a dough into the oil it will not come up immediately instead it will start to splutter and gradually would come up. Also it might stick to the bottom initially so you need to stir it slightly using a spoon or a spatula. Or else it might burn at the bottom because of the soft texture of the dough ball.

Be patient at this point once you are all set with the hotness of the oil you are good to go and eventually you will get an amazing result. Rest is not so difficult to follow. Note: just make sure that as soon as you drop a sample of the tiny dough ball into the warm oil it should not change its color immediately or say it should not get burnt. If you see it burns as soon as you drop it this means that the oil is too hot and is not good. This will also let you know that your Gulab Jamuns will not cook well inside. It has to evenly cook all around by constant stirring few minutes so that it cooks well inside and outside both and or until the color turns dark maroonish.

Frying the Gulab Jamuns:

So, coming back to frying the Gulab Jamuns we need to warm up the oil then drop the dough balls slowly into the oil. Within a few seconds try to move them with the help of a spoon or a spatula and stir with light hands.

Continuously move in a circular motion and fry these Gulab Jamuns in low to medium flame. Once they turn dark brown or maroonish take them out and drop them in warm sugar syrup. Slightly warm syrup enters the gulab jamuns quicker which is good.

Cover and keep them a minimum of 5 hours or more if possible. As long as they keep soaked in the syrup they get softer inside. The syrup takes time to soak in. While these are being soaked in the syrup try to flip and turn them in between after some time. Once they soak syrup they get slightly heavier and get dipped inside by themselves after a few hours.

Step by Step Method to prepare the sugar syrup for the Instant Mawa Gulab Jamuns along with the images.

Into a sauce pan add 2 cups of sugar

Pour water 3 cups and turn on the flame

Stir to dissolve the sugar completely in low flame

Add 6 pods of cardamoms whole green.

Add a few drops of lemon juice

Allow to boil and simmer in low to medium flame for 5 to 7 minutes

At the end add 1 tablespoon of Rose water

Turn off the flame and keep the sugar syrup aside for later use.

Step by Step Directions to prepare Instant Mawa for our Gulab Jamuns along with the images shown below

Warm up the pan and add 1 tablespoon of Clarified butter (Ghee)

Add 1 cup of Whole Milk powder

Add 1/2 cup of cream or whole milk

Quickly mix and stir them all and cook in low flame. Constant stirring is important.

Slowly the mixture thickens and all the moisture evaporates.

Step by Step Directions to prepare the Instant Gulab Jamun Dough Balls

Use soft and fresh grated paneer or chenna 1/2 cup

Mash using hands until forms a smooth and soft dough

Use 1 cup of Instant Mawa or khoya that we prepared.

Mix Mawa and Mashed paneer together along with some cardamom powder 1/4 teaspoon, semolina 2 teaspoons, and All-purpose flour 1/4 cup.

Mix and knead with light hands and prepare a smooth soft dough

Divide into equal portions and prepare Gulab Jamun dough balls with no cracks.

Prepare them all together before deep frying them

Warm-up sufficient oil into a deep thick bottomed pan. Do not heat the oil too much. It just has to be warm enough to drop in the dough balls but would not burn them.

Note: Keep the flame low to evenly fry the Gulab Jamuns.

By constant stirring the Gulab Jamuns gets deep-fried evenly all over and they get cooked well inside and the outer color changes gradually. The outer color changes to dark brown or say Maroon in color. They look Gorgeous

Take them out immediately once done frying and put them into the warm sugar syrup that we prepared.

Cover and keep them for few hours. Minimum of 5 hours to allow them to get soaked in the syrup for best results.

They slightly increase in volume as they have soaked syrup and now are juicy and simply delicious.

Serving Tips:

Serve once they are ready. You may refrigerate them after being soaked into warm syrup for a few hours. Then refrigerate overnight if possible. The next day these tastes more delicious believe me.

Garnish them with some sliced almond flakes as it looks good. Or you may choose any other dry nuts of choice.

Watch Full Video For the recipe in the given link below