Malai Mawa Gulab jamuns. Gulab Jamun recipe. Melts into the mouth Gulab Jamuns.

Malai Mawa Gulab jamuns. Gulab Jamun recipe. Melts into the mouth Gulab Jamuns. These are made with Pure mawa or khoya and malai paneer. Mashed and mixed with some flour and baking powder to form a smooth and soft dough for the jamuns. Divided into equal portions and rolled out between the palms to prepare smooth and softballs with no cracks on them and then deep-fried until turning dark shade golden brown in color. Then dipped into thin sugar syrup for 2 or more hours.

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Ingredients required to prepare Malai Mawa Gulab jamuns. Gulab Jamun recipe. Melts into the mouth Gulab Jamuns.

• Malai Mawa 1 cup
• Malai Paneer 1/4 cup
• Maida (All-purpose flour) 3 to 4 tablespoons or as required
• Pistachios for filling
• Baking powder 1/2 teaspoon

For Sugar Syrup ~

• 3 cups of water
• 2 cups of sugar
• Kesar (Saffron) few strings
• Rosewater 2 tablespoons

Short Summary for the recipe Malai Mawa Gulabjamuns ~

Preparing the dough for the Gulab jamuns ~

Mash 1 cup of mawa thoroughly until smooth and soft mawa dough forms. Similarly mash 1/4 cup of paneer grated form, until soft and smooth paneer dough forms. Now mix and combine the mawa with the paneer along with 1/2 a teaspoon of baking powder in it. Once these are combined well, start adding maida (All-purpose flour) gradually into it and mix. Knead these ingredients well. I have used 3 tablespoons of maida to control the moisture of these together. Adding flour depends on how much moisture it has. We need to add flour until we see that the dough is not sticky at all and shapes well with no cracks. You may need to add a little more flour if required. Hope this helps. Also, the amount of adding flour should not exceed more than 5 tablespoons, or else the gulab jamuns will become hard.

Shaping up the Gulabjamuns ~

Once a smooth and soft dough has formed divide into equal portions. Since these increases in volume once being fried into the oil we need to prepare small dough balls which would be easier to fry. Take about 1 tablespoon of the dough for each Gulab Jamun which keeps the measurement the same for all, which looks perfect and nice when served. While you roll and shape them like a ball, press in the center to make a hole and put one pistachio. Close the opening nicely and roll between your palms to prepare a smooth ball with no cracks on it.

Frying the Gulabjamuns ~

Heat sufficient oil preferably in a thick-bottomed frying pan or a wok. Once the oil is medium hot drop the Gulab Jamun one by one and gently stir to fry them until turn nicely dark golden brown in color. Before you drop the gulab jamuns to fry make sure to test the oil. Just put a tiny dough ball into the oil. If it comes up slowly and turns nicely golden brown in color, it means the heat of the oil is perfect.

Preparing the Sugar Syrup for Malai Mawa Gulab jamuns~

To prepare the syrup we need 3 cups of water and 2 cups of sugar. Immediately mix to dissolve. Add a pinch of Kesar (saffron string) into it and mix. Bring this to boil. Let it boil for 5 minutes. The syrup consistency should stay thin so that it easily soaks into the gulab jamuns. Then turn off the flame and add 2 tablespoons of rose water into it and mix. Keep aside.

Soaking in the syrup ~

Once the Gulabjamuns are done frying drop them immediately into the sugar syrup. Cover and let these soak into the syrup minimum for 2 hours.

Step by step directions to prepare Malai Mawa Gulabjamuns.

Preparing the Gulabjamuns ~

Mash 1 cup of mawa thoroughly until smooth and soft mawa dough forms. Below are a few images showing how to mash the malai mawa and the grated malai paneer with the help of the palm until they turn smooth and soft.

Similarly mash 1/4 cup of malai paneer grated form, until soft and smooth paneer dough forms.

Mixing and combining the Ingredients ~

Now mix and combine the mawa with the paneer along with 1/2 a teaspoon of baking powder in it.

Once these are combined well start adding maida (All-purpose flour) gradually into it and mix. Knead these ingredients well. I have used 3 tablespoons of maida to control the moisture of these together. Adding flour depends on how much moisture it has. We need to add flour until we see that the dough is not sticky at all and shapes well with no cracks. You may need to add a little more flour if required. Hope this helps. Also, the amount of adding flour should not exceed more than 5 tablespoons, or else the gulab jamuns will become hard.

Warp the dough using a food wrapper for a few minutes.

Shaping the Gulabjamuns ~

Once a smooth and soft dough has formed divide into equal portions. Since these increases in volume once fried we need to prepare small dough balls which would be easier to fry. Take about 1 tablespoon of the dough for each Gulab Jamun which keeps the measurement the same for all, which looks perfect and nice when served.

While you roll and shape them like a ball press in the center to make a hole and put one pistachio. Close the opening nicely and roll between your palms to prepare a smooth ball with no cracks on it.

• 

Frying the Gulabjamuns ~

Heat sufficient oil preferably in a thick-bottomed frying pan or a wok. Add 2 tablespoons of ghee (clarified butter) into it and mix in order to add some aroma into the Gulab Jamun.

Before you drop the gulab jamuns to fry make sure to test the oil. Just put a tiny dough ball into the oil. If it comes up slowly and turns nicely golden brown in color, it means the heat of the oil is perfect.

Once the oil is medium hot drop the Gulab Jamun one by one and gently stir to fry them until turn nicely dark golden brown in color.

Continuously stir with light hands until looks nice and turns dark brown in color.

Once done frying these Gulabjamuns immediately drain out the excess oil and put them into the sugar syrup.

Cover and keep these Gulabjamuns soaked in sugar syrup for a minimum of 2 hours or more and then enjoy.

Soft and simply melts in the mouth Gulabjamuns

Preparing the Sugar Syrup ~

To prepare the syrup we need 3 cups of water and 2 cups of sugar. Immediately mix to dissolve. Add a pinch of Kesar (saffron string) into it and mix. Bring this to boil. Let it boil for 5 minutes. The syrup consistency should stay thin so that it soaks nicely into the gulab jamuns. Then turn off the flame and add 2 tablespoons of rose water into it and mix. Keep aside. Once the Gulabjamuns are done frying drop them immediately into the sugar syrup. Cover and let these soak into the syrup minimum for 2 hours.

Print recipe below ~

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