Make 1.5 kg of Gulab Jamun from 250 grams of Mawa. Easy Spongy Mini Gulab Jamun Recipe Using Flour and Mawa
This Diwali, make delicious sweets at home for your guests. So special for you today, we are going to make mini gulab jamuns made from flour and mawa. It is very easy to make these, and they are ready instantly. These Gulab Jamuns made from flour will be delicious. So you too can make mini Gulab Jamuns made from flour and mawa with this easy method and make your guests enjoy their taste.
Ingredients for Mini Gulab Jamun
Mawa: 250 grams
Wheat Flour, 100 grams
Milk: 5 tbsp
Baking soda: 1 pinch
Sugar: 3 cups (600 grams)
Small Cardamom: 4, ground
Ghee for frying
Process of Making Dough
Put 250 grams of mawa, 100 grams of wheat flour, and 1 pinch of baking soda on the plate. Mix them well by mashing them, adding milk little by little, and kneading a soft dough. If the dough starts sticking to your hands, apply some ghee to your hands and knead it. Once kneaded, keep it covered.
Process of making Chashni
Add 3 cups sugar and 2.25 cups water to the pan. Cook it while stirring occasionally until the sugar dissolves. Once the sugar dissolves, cook it for 2–3 minutes. Also, add 4 crushed cardamoms to it. After the time is up, turn off the flame, cover it, and keep it aside.
Process of assembling Gulab Jamun
Mash the dough lightly and make small balls. Now take a ball and make it round; there should not be a single crack in it. Keep it on a plate, and assemble the rest in the same manner.
Process of frying Gulab Jamun
Heat ghee in a pan; the ghee should be medium-hot, and the flame should be low-medium. Put one gulab jamun in hot ghee and let it fry for some time. When the Gulab Jamun floats to the top, turn it and fry it until it turns dark brown.how to cook gulab jamun
Once fried, take it out, dip it in lukewarm syrup, and keep it covered. Fry all the gulab jamuns in the same manner and put them in the syrup. Now dip the gulab jamuns in sugar syrup for 2 hours. Then serve them and enjoy their taste. Gulab Jamun Recipe
Suggestions
The dough has to be kneaded well by kneading it well.
While frying, the ghee should be medium-hot and the flame should be low-medium.
can be kept in the refrigerator and eaten for 15–20 days.