Step-by-Step Instructions

1. 1.Prepare the Mawa

   Remove 200 grams of frozen mawa from the freezer 2 hours prior to preparation to bring it to room temperature. Crumble the mawa with your hands in a large plate.

2. 2.Knead the Mawa

   Using the heel of your palm, knead the crumbled mawa by pressing and rubbing it against the plate for about 5-10 minutes until it becomes smooth, soft, and lump-free, similar to a soft dough.

3. 3.Add Dry Ingredients

   Add 2 tablespoons of whole wheat flour and 1 pinch of baking soda to the kneaded mawa. Be careful not to add more baking soda, as it can cause the gulab jamuns to break during frying.

4. 4.Add Milk and Knead

   Add 2 teaspoons of milk to the mixture. Knead everything together for about 10-12 minutes, pressing and rubbing with your palms, until the flour is well incorporated and the mixture forms a soft, pliable dough. The dough should not be sticky. If the dough feels too dry, you can add a few more drops of milk.

5. 5.Rest the Dough

   Cover the dough with a damp cloth and let it rest for 10-15 minutes. This allows the flour to absorb moisture and the dough to become more elastic.

6. 6.Prepare Sugar Syrup

   While the dough rests, prepare the sugar syrup. In a pot, combine 1.5 cups of sugar and 1 cup of water. Add 2 opened cardamom pods and a few strands of saffron for flavor.

7. 7.Add Keora Water (Optional)

   Add about 0.5 teaspoon of Keora Water to the syrup for an enhanced aroma. This step is optional.

8. 8.Cook the Syrup

   Stir the mixture and bring it to a boil. Cook the syrup until it becomes slightly sticky, similar to honey, but do not aim for a one-string consistency. Check the stickiness by touching a drop between your fingers.

9. 9.Prevent Crystallization

   Once the syrup is sticky, add 0.5 teaspoon of lemon juice. This helps prevent the sugar syrup from crystallizing. Stir well and remove from heat.

10. 10.Shape Gulab Jamuns

    After the dough has rested, knead it briefly again. Take a small portion of the dough, press it firmly between your palms to remove any air pockets, and then gently roll it into a smooth, crack-free oval or round shape. Ensure there are no cracks, as this can cause them to break during frying.

11. 11.Test Fry

    Heat oil for deep frying on a very low flame. Fry one gulab jamun first to test the dough. If it breaks or cracks, add an additional 0.5 teaspoon of wheat flour to the remaining dough and knead again before shaping.

12. 12.Deep Fry Gulab Jamuns

    Once the test is successful, gently place the shaped gulab jamuns into the lightly heated oil. Fry them on a very low flame, continuously basting them with hot oil using a spoon, and gently turning them until they turn dark golden brown or almost black, depending on your preference. Frying on low heat ensures they cook thoroughly from the inside and become soft.

13. 13.Soak in Syrup

    Once fried to the desired color, immediately transfer the hot gulab jamuns into the lukewarm sugar syrup. Ensure the syrup is not boiling hot, as this can cause the gulab jamuns to break.

14. 14.Rest and Serve

    Gently swirl the pot to ensure all gulab jamuns are submerged in the syrup. Cover the pot and let them soak for at least 1 to 1.5 hours. This allows them to absorb the syrup and become soft and juicy. Serve warm or at room temperature.