Gulab Jamun with Paneer and khoya

        Photo by Anitha Varghese

Gulab jamun is a milk-solids -based dessert, similar to a dumpling. It is popular in countries of South Asia .

Gulab jamun was first prepared in medieval India, derived from a fritter that Persian-speaking invaders brought to India. The word “gulab” is derived from the Persian words gol (flower) and āb (water), referring to the rosewater-scented syrup. “Jamun” or “jaman” is Hindi-Urdu word for Syzygium jambolanum, an Indian fruit with a similar size and shape.

Gulab jamun is a dessert often served at festivals or major celebrations such as marriages, Muslim celebrations of Eid ul-Fitr and Eid al-Adha and Diwali (the Indian festival of light) . There are various types of gulab jamun and every variety has a distinct taste and appearance.

In India, milk solids are prepared by heating milk over a low flame for a long time until most of the water content has evaporated. These milk solids, known as khoya in India, Nepal, Bangladesh and Pakistan, are kneaded into a dough, sometimes with a pinch of flour, and then shaped into small balls and deep-fried at a low temperature . The balls are then soaked in a light sugary syrup flavored with green cardamom and rose water,or saffron.

Easy way to make gulab jamun is by using Milk powder.Almost everyone in India are familiar with the milk powder Jamun preparation.The textures of jamuns prepared from paneer and khoya are entirely different from the milk powder ones.Lets see how to make jamuns using paneer and khoya..

 

Ingredients

  1. Khoya (mawa)-1 cup
  2. Grated paneer-3/4 cup
  3. Maida-3 tbsp
  4. Fine rava or semolina-2 tbsp
  5. Green cardamoms powdered-4
  6. Milk -1tbsp
  7. Baking powder-1/4 tsp
  8. Oil for deep frying the gulab jamuns

For sugar syrup

  • Sugar-2 cup
  • Water-1 cup

Method

Preparing the Dough

  • Take khoya/mawa in a bowl. Mash it very well. Add grated paneer, powdered rava, maida, baking powder and cardamom powder to the mashed khoya.
  • Ensure there are no lumps in both the mava and paneer.The texture of the gulab jamuns won’t be good if the dough is grainy .Mix well. Add milk little by little to form a dough like the chappathi dough.
  • If you are unable to form balls or if the mixture appears dry, then only add a few more teaspoons of milk.

  • The dough balls should be smooth without any cracks as they will crumble when deep frying.
  • Keep aside for half an hour .Grease your palms with ghee or oil and make marble sized dough and roll it into smooth round balls. Make sure that the balls are small as they double in size once they are fried and soaked in sugar syrup.
  • If there are cracks, dip them in milk and try shaping them again.Arrange the balls  and cover it with a towel to prevent from drying .

 

 

Preparing Sugar syrup

  • Dissolve sugar in water. Boil the sugar solution and when it reaches half thread consistency switch off the fire.Do this in medium flame ..it will take around 20 minutes to attain the consistency.
  • Keep the sugar solution aside. To prevent sugar solution from crystallizing add few drops of lemon juice to it.
  • On cooling if the sugar syrup crystallizes, then just add 2 to 3 tbsp water and warm the syrup again. It will regain its  liquid state.

 

 

Frying the Jamuns

  • Heat oil in a wide pan until it gets medium hot. To check, drop one dough ball in hot oil and if it slowly floats back to the top, oil is ready for frying.
  • Then gently fry 3-4  gulab jamuns in the oil .Avoid overcrowding  the pan since the jamuns double up in size while frying .

 

 

  • Don’t touch the jamuns with ladle..pour oil on the jamuns and keep frying until they are evenly browned.
  • If jamuns tend to crack in oil, there are two reasons – either the oil is not hot enough or  the mixture is not well mixed. Add 1 -2 teaspoon of flour and shape the balls again.

 

 

  • Remove the gulab jamuns and then drain them on kitchen paper towels to remove excess oil.

 

 

  • Never put the hot fried jamuns in sugar syrup.Continue frying the gulab jamuns this way in batches.When it just cools down a bit soak the jamuns in syrup.
  • For Gulab Jamuns – Let them soak for 4-5 hours in the syrup. Make sure your pan or kadai is big enough to hold all the jamuns. Do not overcrowd them or they will start disintegrating.

 

Kala jamun has a harder outer layer compared to regular gulab jamuns because of longer frying time, so they require longer time to soak in the syrup.

Garnish them with nuts..grated almonds or rose petals based on  your choice..

Serve gulab jamuns warm ,chilled or at room temperature.You can serve them chilled along with your favorite ice creams…

Notes:

  • The dough balls should be smooth without any cracks as they will crumble when deep frying. If there are cracks, dip them in milk and try shaping them again.Arrange the balls  and cover it with a towel to prevent from drying .
  • Don’t touch the jamuns with ladle..pour oil on the jamuns and keep frying until they are evenly browned.
  • If jamuns tend to crack in oil, there are two reasons – either the oil is not hot enough or  the mixture is not well mixed. Add 1 -2 teaspoon of flour and shape the balls again.
  • If sugar syrup has impurities add few tsp of milk ..A scum will appear on top .Remove the layer and continue..

 

 

Thanks And Regards

Anitha Varghese

Posted on August 14, 2017, in Desserts, Sweets and tagged , , , , , , , . Bookmark the permalink. 2 Comments.

  1. Loved the recipe…..can I reblog?

    Like

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