250 1.5 Easy-Spongy Mini Gulab Jamun Recipe using Atta n Mawa

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Ingredients for Mini Gulabjamun
- Mawa - 250 grams
- Wheat Flour - 100 grams
- Milk - 5 tbsp
- Baking Soda - 1 pinch
- Sugar - 3 Cup (600 grams)
- Cardamom - 4 no, crushed


And ghee for frying

Directions
1. On a plate add mawa, wheat flour and baking soda. Mix and mash them well. Add little by little milk, mash the dough and knead a soft dough. Then cover and keep it.
2. In a pan add sugar and water. Cook till sugar dissolves.
3. When sugar dissolves, cook it for 2-3 min and add crushed cardamom to it. Then turn off the flame and keep the syrup covered.
4. Apply ghee on hand and mash the dough. Break small balls from it.
5. Pick one ball, round it and make a round ball, there should be no cracks on it. Prepare all the balls the same way.
6. Heat ghee in a pan, it should be medium hot and flame should be low-medium. Put one gulab jamun in to fry. Let if fry for a while.
7. When it floats, flip and fry till it turns dark brown from all sides. Then take it out and put it in lukewarm syrup. Fry all the gulab jamun the same way.
8. When all gulab jamuns are fried and dipped in syrup, cover and keep them dipped for 2 hours.
9. After 2 hours, mini gulab jamuns will be ready. Serve and enjoy the taste.

Store
Mini gulab jamuns can be stored for 15-20 days in fridge.
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Chapters:
00:00 Introduction
00:15 Dough prep
02:01 Syrup prep
03:14 Assembling gulab jamun
04:04 Frying gulab jamun
06:26 Serving
07:03 Suggestions
07:42 Store

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