Holi is a festival of colors as well as sweetness. People often prefer to buy sweets from the market, but the pure and soft gulab jamuns made at home have a unique taste. This Holi, you can also prepare restaurant-style "mawa gulab jamuns" at home to please your guests.

People often complain that their gulab jamuns are hard on the inside or burst during frying. To overcome these minor problems, the correct measurements and the right consistency of the syrup are crucial. In this recipe, we'll show you how to make extremely soft and juicy gulab jamuns using the right combination of khoya (mawa) and paneer, which will melt in your mouth. When you serve these warm, handmade sweets to your loved ones amid the excitement of Holi, they won't be able to stop praising you.

For Gulab Jamun

Mawa (khoya): 250 grams (mashed)
Paneer: 50 grams (grated)
Flour: 3 tablespoons (for binding)
Baking soda: Just a pinch
Cardamom powder: 1/2 teaspoon
Ghee/oil: For frying

2. For the syrup

Sugar: 2 cups
Water: 1.5 cups
Saffron: 5-6 strands (optional)
Green cardamom: 2-3 (crushed)

How to prepare:

For the best Gulab Jamun, take 250 grams of fresh mawa, 50 grams of grated paneer, and 3 tablespoons of flour. Mix them until the mixture is completely smooth. Add a pinch of cardamom powder and a little baking soda. Be careful not to press the dough too hard; just bind it together so it doesn't tear during frying.

Making the Syrup

Combine 2 cups of sugar and 1.5 cups of water in a deep saucepan and bring to a boil over medium heat. Add a few strands of saffron and crushed cardamom to create a rich aroma. We don't want the syrup to be stringy; just cook it until it feels sticky between your fingers. Once the syrup is ready, keep it lukewarm, as too hot or too cold syrup can spoil the berries.

Frying Method

Make small, crack-free balls from the prepared mixture. Heat pure ghee or oil in a pan, but keep the heat very low. After adding the berries to the oil, do not touch them directly; instead, stir the oil with a ladle. Remove them when they turn golden brown. Frying on low heat ensures the berries are thoroughly cooked throughout and prevents lumps from forming.

Dip in syrup and serve
Immediately dip the fried gulab jamuns in lukewarm syrup and let them sit for at least 2 hours to fully absorb the juice. When serving, sprinkle chopped pistachios or silver foil on top. This Holi 2026, this pure homemade sweet is not only safe for health but will also double the joy of your festival.

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