Tuesday, July 28, 2015

Mawa Gulab Jamun, A delicious Indian dessert

Mawa/khova/khoya - 1/2 cup (I prefer homemade organic Mawa. The recipe posted here), 
All purpose flour - 2-3 tbsp,
Baking soda - pinch,
Oil/ghee (clarified butter) - for frying,
Sugar - 1 cup,
Water - 1 cup,
Saffron - few strands,
Cardamom powder - 1/8 tsp.

Take mawa and grate it and measure 1/2 cup packed. Add Mawa, all purpose flour and baking soda in a plate. Mix well.

Add little water at a time and make a smooth lump free dough with no cracks. Let it rest covered for 5 minutes and make equal sized smooth balls/jamuns (7).

Add sugar, water, cardamom powder, saffron in a pan and bring it to boil in medium flame for 10-15 minutes until 1/2 to 1 string consistency.

Heat ghee/oil in a pan and fry jamuns in low medium heat. Keep stirring them continuously to fry them evenly until it gets golden brown color. Gently roll slotted spatula over  jamuns in oil/ghee slowly to fry jamuns evenly from all sides.

Take them out in a paper towel and immediately add in prepared warm sugar syrup. Let it rest 2-3 hrs until sugar syrup absorbed well.

More baking soda causes cracks in jamuns while frying.
Be gentle with jamuns while frying.
After adding into sugar syrup, jamuns become light in color. So fry little brown.
If dough has cracks, add little ghee and smooth out.
Add rose essence in sugar syrup if you wish to.
Cardamom powder and saffron can be skipped.

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