MAWA GULAB JAMUN using KITCHENAID

Gulab Jamun is my daughter's absolute favorite dessert. During our last visit to family in India she devoured it at every chance she got. So here is the recipe trying to replicate the taste of gulab jamuns we get in India.. made with Mawa and fried in Desi Ghee.. Yes, pure indulgence and pure delight too! I promise you, once you try these you can never go back to the poor substitutes with sooji and milk powder. 

I have followed one of the online recipes but used my kitchen aid to cut down on the kneading time and it saves a lot of energy too. Do try this and share your experience with me here.

Recipe Source: https://www.youtube.com/watch?v=a_lMfC59S60

INGREDIENTS: 

Mawa- 500 gms

All Purpose Flour - 125 gms

Baking Powder - 1/4 tsp

Sugar - 1 kg

Saffron - 1.5 tsp, freshly ground

Milk - 4 tbsp (depends on how dry your dough gets)

Desi Ghee - for deep frying

Water - 1 litre 

PROCEDURE:

1. Let's start with placing our fresh mawa in our kitchenaid mixer. 

2. Using the hook attachment, start with the stirring function on your kitchen aid. 

3. We will start adding the all purpose flour and baking powder mixture, a little at a time, gradually. Scrape from the sides at intervals to make sure the dough doesnt get stuck there. 

4. As we add the flour, the mixture will get dry. We will add a tablespoon or two of milk each time you feel the dough is too dry. At this time I have increased the kitchenaid speed from 'stir' to '2'. Also, time to add half of the cardamom and saffron powders to the dough. It took me about 6 minutes to bring together the dough in my kitchenaid.

5. Now we will remove the dough into a wide plate and knead it with our hands to smoothen the dough. 

6. Now cover and leave the dough to rest for 30 minutes.

7. In the meantime, we will start on our sugar syrup. Take the sugar in a thick bottomed pan and add the water. Turn the heat to medium high. 

8. I have simultaneously, also placed ghee in a separate thick bottomed pan and placed it on low medium heat.

9. Keep stirring the water and sugar mixture until it comes to a boil. 

 

10. Once the syrup has come to a boil, take a few drops in a bowl and once it cools down a little check the stickiness by rubbing it between your fingers. It should be sticky. If not, boil a few more minutes. 

11. Time to add the remainder of the cardamom and saffron powders. Give it a mix and turn off the heat. 

12. Let's get back to our dough now. We shall knead it once more and then divide it in equal portions. I have made them small as my daughter is fond of mini gulab jamuns but feel free to shape them into desired size. 

13.  We will roll the individual jamuns by pressing them between your palms and kneading them between the palms again and them shaping them into smooth balls without cracks. 

14. Our balls are ready to be fried. Test with frying one ball first. 

15. Then fry few balls at a time and let them turn brown. 

16. Once browned, flip them to cook on the other side. Ensure not to flip them too much and risk breaking the balls. 

17. Once brown on both sides, remove the jamuns and immerse the balls in the earlier prepared sugar syrup. 

18. Once all the jamuns have been prepared in this way, let the jamuns rest for 30 minutes before serving. This gives them enough time to soak in the syrup. 

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19. Gulab Jamuns are best enjoyed warm! Do try and share your experience.