Easy-Spongy Mini Gulab Jamun Recipe using Atta and Mawa

Make wonderful sweets at home for the guests this Diwali.  So specially for you today we are going to make mini gulab jamuns made from wheat flour and mawa.  It is very easy to make them and they are ready in a jiffy.  These gulab jamuns made from wheat flour will be wonderful in taste. So with this easy method, you can also make mini gulab jamuns made of flour and mawa and make your guests enjoy their taste.


Ingredients for Mini Gulab Jamun


Mawa - 250 grams

Wheat Flour - 100 grams

Milk - 5 tbsp

Baking Soda - 1 pinch

Sugar - 3 cups (600 grams)

Cardamom - 4, crushed

Ghee for frying


Process of making Dough


Put 250 grams of mawa, 100 grams of wheat flour and 1 pinch of baking soda on the plate.  Mix them well, add milk little by little and knead soft dough.  If the dough starts sticking on the hand, then apply some ghee on the hand and knead it by mashing it.  When kneaded, keep it covered.


Process of making Chashni


Put 3 cups of sugar and 2.25 cups of water in a vessel.  Cook it while stirring occasionally till the sugar dissolves.  Cook it for 2-3 minutes after the sugar dissolves.  Also put 4 crushed cardamom in it.  When the time is up, turn off the flame, cover it and keep it aside.


Process of assembling Gulab Jamun


Mash the dough lightly and make small balls out of it.  Now take a ball and round it, there should not be a single crack in it.  Keep it on a plate and assemble the rest in the same way.


Process of frying Gulab Jamun


Heat ghee in a pan, the ghee should be medium hot and the flame should be low-medium.  Put one gulab jamun in hot ghee and let it fry for some time.  When the gulab jamun floats, fry it by rotating it till it turns dark brown.


After frying, take it out and put it in lukewarm syrup and keep it covered.  Fry all the gulab jamuns in the same way and put them in the syrup.  Now dip the gulab jamun in sugar syrup for 2 hours.  Then serve them and enjoy their taste.




The dough has to be kneaded softly by mashing it well.

While frying, the ghee should be medium hot and the flame should be low-medium.

You can keep Gulab Jamun in the fridge and eat it for 15-20 days.

Easy-Spongy Mini Gulab Jamun Recipe using Atta and Mawa



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