crumbled gulab jamun mawa
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To effectively crumble gulab jamun mawa (khoya) and prepare it for making the jamuns, you must first ensure it is at room temperature. Take the required amount of khoya and place it in a large, deep bowl. Using your fingertips or the heel of your palm, begin to rub the mawa vigorously. This action breaks down the lumps and introduces air, transforming it into a soft, fine, and homogenous texture, similar to breadcrumbs or fine cottage cheese. The goal is to make the mawa completely smooth, ensuring there are no granular bits left, which is essential for achieving perfectly smooth, crack-free gulab jamuns.
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