Boil 1 ltr Full cream milk in this utensil on medium flame. Stir after 5-6 minutes every times.
After 1.5-2 hours milk become thick and there is no liquid left any more.
Stir milk become frequently to prevent sticking.
You can prepare 1 cup mawa by 1 ltr milk.
Switch off the flame. When milk is reduced and mawa is ready.
You can put mawa in refrigerator for cooling.
After cool it become solid and very thick.
Your mawa has been ready. You can prepare many- many dishes by this mawa.
Sugar solution or sugar syrup:-
Take a deep frying pan and put sugar and water on high flame. Add cardamom powder and saffron strands in it. Stir continue.
When it come to boil, reduce flame to medium.
Sugar Syrup will take around 10-12 minutes until it is little sticky.
There should be no thread in this sugar syrup. Switch off the flame
Stir in Rose water and keep aside.
Sugar syrup is ready.
Take a deep bowl and put mawa in it. Crumble mawa by using hand or great by using grater.
In this crumble mawa add 1/2 cup white flour and 1 pinch of baking soda. Mix it well.
Prepare a smooth and soft dough by knead of this mixture.
Dough should not be crumble and dry.You can add few tsp of milk for make soft and smooth dough.
Dough is ready. Divided this dough into small balls approx 15-20 equal parts. Don’t increase the size of ball because they will increase the size while deep frying and soaking in syrup.
Greasing hand by ghee or oil and prepare smooth surface ball from this dough.
When you make balls, make sure that there is no creak on the surface of balls. Because it will be crack and open while deep frying.
If you are not able for making creak-less ball. You can add few milk in this dough and make smooth and softer dough.
Take a deep frying pan or kadhai. Heat oil or ghee in medium flame. Add a pinch of dough in hot oil, if it come upward without changing it’s color. Oil has been ready.
If a pinch dough become brown immediately it means oil is too hot. Low the flame.
In hot oil add 4-6 balls at a time. Deep frying in low flame. If you try jamun on high flame they will immediately turn brown from outside and remain uncooked form inside. So frying them on low or medium flame.
When you can see ball turn light brown and increase in size after a minute. After 4-5 minutes they will turn light golden brown.
It will take 6-7 minutes change textured like gulab jamun color.
Drain and transfer into napkin let them cool for 5 minutes. Don’t add hot deep fried jamun directly in hot sugar syrup.Before add jamun make sure syrup not too hot. syrup become warm while adding hot deep fried jamun in sugar syrup.
Add fried jamun into warm sugar syrup.
Soak them 1-2 hours before serving. You can see jamun increased to almost double in size.