Gulab Jamun

There’s something magical about a plate of homemade gulab jamun — soft, golden balls soaked in fragrant cardamom-saffron syrup that melt the moment you take a bite. This easy version uses fresh khoa (mawa) and paneer to create that perfect texture: tender, juicy, and never dry. The dough comes together quickly, and a slow fry followed by a long soak does all the work. Whether you’re celebrating Diwali or just craving a little sweetness after dinner, these gulab jamuns bring pure comfort and joy. Serve them warm for cozy vibes or chilled for a cool festive treat — either way, they’ll disappear fast!

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