Is it really a festival or celebration without Gulab Jamuns glistening in warm syrup? 🍯
Traditional Gulab Jamun syrup is usually 100% white sugar solution. We revamped the classic syrup using MoNKo Everyday Sweet, so every bite is juicy, fragrant, and completely guilt-free.
🛒 Ingredients
- Fresh Mawa / Khoya: 200g (crumbled)
- Paneer: 50g (mashed smooth)
- Maida (All-Purpose Flour) or Oat Flour: 3 tbsp
- Cardamom Powder: 1/2 tsp
- Baking Powder: A tiny pinch
- Ghee: For deep frying
- For MoNKo Chashni Syrup: 1 cup MoNKo Everyday Sweet, 1.5 cups Water, 1 tbsp Rose Water, Saffron strands
👩🍳 Step-by-Step Halwai Method
- Prepare the MoNKo Syrup: Boil 1.5 cups water with 1 cup MoNKo Everyday Sweet, crushed cardamom, and saffron for 8-10 minutes until sticky (1-thread consistency not required). Add rose water and turn off heat.
- Make the Dough: Knead crumbled khoya, paneer, flour, and baking powder together using the heel of your palm for 6-8 minutes until soft and crack-free.
- Shape & Fry: Roll into smooth small balls without cracks. Fry in warm ghee over LOW flame, gently stirring the ghee (not the jamuns directly) so they fry evenly to a deep golden brown.
- The Soak: Immediately transfer warm fried jamuns into warm MoNKo syrup. Let them soak for at least 2 hours to absorb all the aromatic sweetness!