There's something magical about homemade sweets, especially when they're rich, indulgent, and full of love. This Stuffed Mewa Bati / Gulab Jamun recipe combines the richness of khoya, the crunch of dry fruits, and the sweetness of saffron-infused syrup—perfect for festive moments or special treats!

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🧈 For Dough

• 500 gm Khoya (Mawa)

• 6–7 spoons All-Purpose Flour (Maida)

• ½ tsp Cardamom Powder

• Oil or Ghee – for deep frying

🍯 For Sugar Syrup

• 4 cups Sugar

• 2 cups Water

• A few strands of Saffron

• 6 pods Cardamom (slightly crushed)

• A few drops of Lemon Juice

🥜 For Stuffing

• ½ cup Chopped Nuts (Chironji, Almonds, Cashews, Pistachios)

• ¼ cup Khoya

• A few strands of Saffron

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📝 Instructions

1. Prepare the Stuffing:
Mix all ingredients listed under "For Stuffing" and set aside.

2. Make the Sugar Syrup:
In a saucepan, combine sugar, water, saffron, crushed cardamom, and lemon juice.
Boil until sugar dissolves completely and syrup slightly thickens (5–7 mins).
Keep it warm.

3. Prepare the Gulab Jamun Dough:
Crumble khoya in a bowl.
Add flour and cardamom powder.
Knead into a soft dough. Add 1 tsp milk if dry.
Divide into small equal balls.

4. Stuff & Shape:
Flatten each ball gently.
Add a bit of stuffing in the center.
Seal and roll into smooth crack-free balls.

5. Fry the Gulab Jamuns:
Heat oil/ghee on medium-low.
Fry gently, stirring occasionally, until golden brown.
Drain excess oil.

6. Soak in Sugar Syrup:
Place the warm fried balls directly in warm sugar syrup.
Let them soak for 3–4 hours.

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🎉 Serve

Serve warm or at room temperature.
This rich and festive Stuffed Mewa Bati / Gulab Jamun is sure to be the showstopper on your dining table. Share with loved ones and enjoy every syrupy bite!

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