Stuffed Mawa Gulab Jamun

Outer Dough

1. 1

   Combine mawa, paneer and milk powder in a bowl and knead until smooth and lump‑free.

2. 2

   Add maida and baking powder, then gently knead into a soft dough, adding a little milk if needed; cover the dough and let rest for 10 minutes.

Stuffing

3. 3

   Mix mawa, finely chopped almonds, pistachios, cashews and cardamom powder; stir in saffron‑infused milk and combine well.

4. 4

   Divide the mixture into small equal portions and roll each into a ball.

Assemble

5. 5

   Flatten a small portion of the outer dough, place a stuffing ball in the centre, seal the edges completely and roll into a smooth ball.

Sugar Syrup

6. 6

   Combine sugar, water, cardamom pods and saffron strands in a saucepan, bring to a boil, then simmer for 5‑7 minutes until slightly sticky; keep warm.

Fry and Soak

7. 7

   Heat ghee or oil over low to medium‑low flame, fry the jamuns in batches until evenly golden brown (about 2‑3 minutes per side), then transfer to the warm sugar syrup and let soak for 2‑3 hours before serving.