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Maharashtra · Dessert

Gulab Jamun (Maharashtra Mawa Style)

Deep-fried mawa (khoya) dumplings soaked in cardamom-rose-saffron sugar syrup — Maharashtra's version uses a higher proportion of khoya compared to North Indian variants, giving a denser, slightly crumbly interior that absorbs the syrup more deeply. A non-negotiable sweet at Diwali, weddings and catering events throughout the state, made in massive batches by professional halwais.

🧺 Ingredients

• 250 g fresh mawa / khoya (unsweetened, granular texture)
• 3 tbsp maida (refined flour)
• 1 tbsp fine semolina (rava)
• 2 tbsp full-fat milk (if needed to bind)
• ¼ tsp baking soda
• 1 tsp ghee
• 2 cups (400 g) sugar
• 1½ cups (360 ml) water
• 6 green cardamom pods, lightly bruised
• 1 tsp rose water
• 10 saffron strands
• Overnight-soaked jamuns are far superior to freshly soaked ones

👩‍🍳 How to make Gulab Jamun

1. Combine sugar, water and cardamom in a pan over high heat.
2. Bring to a boil, stirring until sugar dissolves.
3. Boil for 5 minutes until a thin, one-string consistency syrup forms.
4. Add saffron and rose water.
5. Keep warm (not hot) on the lowest heat setting.
6. The syrup must be warm when jamuns go in — cold syrup prevents proper absorption.
7. Crumble the mawa well in a bowl — no large lumps.
8. Add maida, rava, baking soda and ghee.
9. Mix gently with fingertips.
10. If the mawa is dry, add milk 1 tsp at a time until the dough just comes together. *Do not over-knead — overworking toughens the jamuns.* The dough should be soft, smooth and slightly sticky.
11. Rest for 5 minutes.
12. Divide into 20 equal portions.
13. Roll each between greased palms into a smooth ball — no cracks on the surface (cracks cause jamuns to break during frying).
14. Keep covered with a damp cloth.
15. Heat oil/ghee in a kadhai over medium-low heat (150–155°C — test with a small piece; it should rise slowly and steadily, not immediately).
16. Add 5–6 jamuns at a time.
17. Fry on low heat for 6–8 minutes, gently turning every minute, until uniformly deep mahogany-brown all over. *Low heat is critical — high heat browns the outside while the centre remains raw and hard.* Remove with a slotted spoon.
18. Drain briefly on a rack (not paper towels, which cool them too fast).

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