Step-by-Step Instructions

1. 1.Prepare the Spice Powder

   Take a small piece of javitri, 2-3 green cardamoms, and a small piece of nutmeg. Grind them together in a mortar and pestle until a fine powder is formed, approximately half a teaspoon. Set aside.

2. 2.Knead the Maawa

   Place 1 cup of maawa (khoya) in a steel plate. Using the heel of your palm, knead the maawa for 5-7 minutes until it becomes very smooth and free of any lumps. This step is crucial to prevent the gulab jamuns from breaking during frying.

3. 3.Combine Dough Ingredients

   Add 4 tablespoons of maida (all-purpose flour) to the kneaded maawa. Gradually add 2 tablespoons of desi ghee, mixing it into the dough. Then, add the prepared spice powder and mix well. If the dough still feels dry, add another 2 tablespoons of desi ghee (total 4 tablespoons) and continue kneading until a very smooth, pliable dough is formed, similar to chapati dough.

4. 4.Prepare Sugar Syrup

   In a pan, combine 1 cup of sugar and 2 cups of water. Stir continuously over medium heat until the sugar dissolves completely and the syrup comes to a boil. Add a few saffron strands for flavor and color. Continue boiling until the syrup becomes sticky to the touch (like oil), but do not aim for a one-string consistency. Once ready, turn off the heat and keep the syrup warm.

5. 5.Shape the Gulab Jamuns

   Take small portions of the prepared dough. Flatten each portion in your palm, place one makhana (sugar pearl) in the center, and then carefully close the dough around it. Roll it between your palms to form a smooth, crack-free ball or an oval/cylindrical shape. Repeat for all the dough.

6. 6.Deep Fry the Gulab Jamuns

   Heat desi ghee in a kadai (deep frying pan) over low flame. The ghee should be normally warm, not too hot. Gently place the shaped gulab jamuns into the warm ghee. Fry them on very low heat, continuously stirring and turning them with a slotted spoon, for approximately 20 minutes per batch, until they turn dark golden brown. Ensure they are cooked thoroughly inside.

7. 7.Soak in Sugar Syrup

   Once the gulab jamuns are fried to the desired dark brown color, remove them from the ghee using a slotted spoon. Immediately transfer the hot gulab jamuns into the warm sugar syrup. Gently stir them to ensure they are fully submerged. Let them soak in the syrup for at least 15-20 minutes to absorb the sweetness and become soft.

8. 8.Garnish and Serve

   After soaking, you can serve the gulab jamuns whole or cut them in half to reveal the soft, lump-free interior and the makhana stuffing. Arrange them in a serving bowl and sprinkle generously with desiccated coconut. Enjoy warm or chilled.