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Stuffed Mawa Gulab Jamun

Name: Stuffed Mawa Gulab Jamun
Prep time: 20 min
Cook time: 30 min
Total time: 3 h 50 min
Yield: 6 servings
Cuisine: indian
Ingredients: Soft Mawa (Khoya); Paneer; Refined Flour (Maida); sugar; water; Green Cardamom Powder; Cashew nuts (finely chopped); Almonds (finely chopped); ghee

groups6 servingsspeedMediumcountertopsPrep: 20 minsskilletCook: 30 minsscheduleTotal: 230 minsoutdoor_grillDeep-fried

Allergens:warningDairywarningGlutenwarningTree nuts

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

10 Steps Total

Active Cooking

00:00:30

Add 800g sugar and 2 cups (400ml) water to a deep pot
Cook over medium heat, stirring continuously, until the sugar dissolves completely

local_fire_departmentMedium heat

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Watch out

Do not cook over high flame initially, otherwise the sugar may scorch at the bottom.

Ingredients:sugar (800 g)water (400 ml)

Tools:saucepansoup ladle

Preparation

00:01:08

Place 100g paneer on a wide plate
Crumble it with fingers, then vigorously mash and knead with the palm of the hand for 3-4 minutes until smooth and grain-free

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Watch out

Paneer must be thoroughly kneaded until smooth

any tiny lumps will cause the jamuns to crack during frying

Ingredients:Paneer (100 g)

Tools:Plate

Preparation

00:01:35

Add 300g soft mawa and 60g (1/2 cup) refined flour to the kneaded paneer
Rub and mash with palms until all ingredients bind together into a smooth, soft dough

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Watch out

The dough should be soft and homogeneous, neither overly dry nor sticky.

Ingredients:PaneerSoft Mawa (Khoya) (300 g)Refined Flour (Maida) (60 g)

Tools:Plate

Active Cooking

00:02:06

Boil the syrup for an additional 2-3 minutes
Drip 1-2 drops into a bowl to cool slightly
Test between thumb and forefinger: it should feel sticky like honey without forming a thick thread stage
Once ready, turn off flame and place the pot on a stand

local_fire_departmentLow heat

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Watch out

Do not cook the syrup to a 1-thread or 2-thread consistency

if too thick, jamuns will fail to soak up the syrup

Ingredients:sugarwater

Tools:trivetsmall bowl

Active Cooking

00:03:24

warningStay safe

Be cautious around hot ghee; splashes can cause burns.

Add 500g ghee into a wok (kadhai) and set on medium flame to melt and warm up for deep frying

local_fire_departmentMedium heat

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Watch out

Ensure there is enough ghee in the wok so the gulab jamuns float fully submerged.

Ingredients:ghee (500 g)

Tools:wok

Preparation

00:04:04

In a small bowl, combine 7 finely chopped almonds, 7 finely chopped cashews, and 1/2 tsp ground cardamom
Add 1 tsp of the prepared mawa dough and mix well with a spoon

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Watch out

Chop nuts very finely

large pieces can puncture the dough ball during rolling or frying

Ingredients:Almonds (finely chopped) (7 piece)Cashew nuts (finely chopped) (7 piece)Green Cardamom Powder (0.5 tsp)Soft Mawa (Khoya)

Tools:small bowlspoon

Active Cooking

00:04:32

Drop a small dough piece into the ghee to test heat
Then test fry one plain dough ball
If it breaks or small bubbles cover the surface, add 1 tbsp (12g) refined flour to the dough and knead until smooth
Test fry another plain ball on low heat until golden brown, then transfer into the warm sugar syrup pot and cover

local_fire_departmentLow heat

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Watch out

Never fry all jamuns without test-frying one ball first

insufficient flour will make the jamuns dissolve in oil

Ingredients:Refined Flour (Maida) (12 g)ghee

Tools:Skimmer ladle

Preparation

00:06:42

Divide the dough into small equal portion balls
Take one portion, flatten it on the palm with fingers
Place a small spoon of nut stuffing in the center, seal the edges tightly, and roll smoothly between both palms until completely crack-free
Prepare all balls similarly

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Watch out

Dough balls must be completely smooth without a single crack, or they will break open during frying.

Ingredients:Almonds (finely chopped)Cashew nuts (finely chopped)Green Cardamom PowderSoft Mawa (Khoya)

Tools:Plate

Active Cooking

00:07:31

warningStay safe

Lower dough balls gently into hot oil to prevent oil splashes.

Gently drop 4-5 jamuns into medium-hot ghee on low flame
Do not touch the jamuns directly with the ladle; continuously swirl the surrounding ghee to make the jamuns rotate naturally and brown evenly
Frying each batch takes about 10 minutes

local_fire_departmentLow heat

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Watch out

Never touch raw gulab jamuns directly with a metal ladle, as the delicate outer skin tears easily.

Ingredients:ghee

Tools:Skimmer ladlewok

Waiting Time

00:08:49

Remove the fried golden jamuns with a skimmer ladle, let excess ghee drain into the wok, and directly drop them into warm sugar syrup
Cover the pot
Allow the jamuns to soak for 3-4 hours to absorb syrup until tender, juicy, and sweet

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Watch out

Sugar syrup must be lukewarm

cold syrup prevents jamuns from expanding properly

Ingredients:sugarwater

Tools:small serving bowlssaucepan