How To Make Suji Mawa Gulab Jamun– No Cracks, No Hard Jamuns Juicy recipe|Easy Festive Sweet At Home

How To Make Suji Mawa Gulab Jamun– No Cracks, No Hard Jamuns Juicy recipe|Easy Festive Sweet At Home
✨Suji Mawa Gulab Jamun Recipe – Soft, Spongy & Perfectly Melt-in-Mouth | Halwai Style Gulab Jamun at Home✨

Looking for the perfect soft and juicy Gulab Jamun that tastes just like halwai shop? Try my Suji Mawa Gulab Jamun, a rich and delicious twist made with suji (rava/semolina) and fresh mawa/khoya. These gulab jamuns turn out extra soft, golden, non-breakable, and soak syrup beautifully. Whether you’re a beginner or expert, this recipe will give you 100% perfect results every single time.

In this video, I’ll show you:
✔️ How to make smooth dough with suji + mawa
✔️ Correct soaking consistency
✔️ How to fry jamuns evenly without cracks
✔️ Secret to make them melt-in-the-mouth
✔️ Perfect sugar syrup (chashni) step by step

This Suji Mawa Gulab Jamun is ideal for festivals like Diwali, Eid, Holi, parties, weddings, or for any sweet craving. Follow the recipe till the end for halwai-style taste at home.


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⭐ Ingredients Used

• Suji (Semolina)
• Mawa (Khoya)
• Baking powder
• Milk
• Ghee
• Sugar
• Cardamom powder
• Saffron (optional)
• Rose water or kewra


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⭐ Why This Recipe is Special?

• No cracks, no hard jamuns
• Soft & juicy from inside
• Golden perfect frying method
• Chashni never crystallizes
• Easy for beginners


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⭐ Must-Try Tips

• Use warm milk only
• Always fry on low-medium flame
• Drop jamuns in warm syrup, not cold
• Rest for 2 hours for best soaking


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