GULAB JAMUN WITH KHOYA & PANEER
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| GULAB JAMUN WITH KHOYA & PANEER |
Traditionally Gulab Jamuns are made with Khoya/Mawa. Though this classic sweet has found its twist with Milk Powder as a base ingredient (Gulab Jamun with Milk Powder) when made with Khoya the overall taste and texture of Gulab Jamuns are always a step ahead. It is a classic Sweet which takes a special place in the list of Indian Sweets & a must-have festive treat. I make Gulab Jamuns at home quite often and it is the most frequented sweet I have ever made since I mastered it during my college days. Gulab Jamun is one sweet my Son love the most & he would go along eating it.
Authentic Gulab Jamuns are preferably prepared with Khoya/Mawa. Khoya/ Mawa has difference pronunciation in and around India. In the North India States, it is called as Khoya/Kova. It is called as Mawa in Western States of India like Gujarat & Rajasthan. The South Indian States call it Khoya/Khova as from Palkova, a traditional South Indian Milk-based Sweet.
Khoya/Mawa is an unsweetened Milk Product reduced & thickened until all the moisture gets evaporated from the milk. The one & only ingredient you would need to make Khoya/Mawa is full-fat milk in addition to an extra bit of patience and a bit of time near the stove. Khoya/Mawa is nothing but Milk Solids, left aside when full-fat milk is simmered for a long time. Khova/Mawa is used to make Indian Sweets like Gulab Jamuns, Laddoos, Rabdi, Halwas, Barfis, Kulfis etc.,
This Gulab Jamun recipe is made using Khoya and Paneer where the khoya & paneer are kneaded into a soft dough along with some flour, shaped into little balls, deep-fried and finally dunked into cardamom flavoured Sugar Syrup. Allow it soak for a few hours & there you go with a Soft, melt-in-mouth and delicious Gulab Jamuns.
I have used homemade Khoya & Paneer in this Gulab Jamun recipe. Both the above ingredients make Jamuns soft, rich with a melt in the mouth texture. I usually make this way if I have Paneer and Khoya at home.
Cuisine - Indian
Recipe Type - Sweet, Dessert
Difficulty - Medium
Serves - 3 - 4
Author - SM
Preparation Time - 15 - 20 Minutes
Leavening Time - 5 - 8 Minutes
Cooking Time - 30 - 45 Minutes
Soaking Time - 2 - 3 Hours
GULAB JAMUN WITH KHOYA & PANEER
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| GULAB JAMUN WITH KHOYA & PANEER |
INGREDIENTS :
For Gulab Jamun:
Khoya/Mawa- 1 CupAll Purpose Flour (Maida) - 1/4 Cup
Baking Powder - A Pinch
Curd/Milk - 1 - 2 Tbspn
Almonds/Pistachios - Few (Optional)
For Deep Frying:
For Sugar Syrup:
Sugar - 1.5 Cups
Green Cardamoms - 3-4 Nos.
Saffron Strands - A Pinch (Optional)
Rose Water - 1 Tspn (Optional)
METHOD :
For Gulab Jamuns:
- Take Khoya in a bowl and mash it well until there are no lumps.
- Grate the Paneer and add it to the above and mash well until there are no lumps
- Whisk All Purpose Flour, Salt & Baking Soda in a bowl and mix it along with Khoya and Paneer.
- Mix all the ingredients well until there and no lumps and has a fine texture
- Add Curd/Milk into it and mix well.
- Knead the dough by adding little Curd/Milk at a time, to get a soft texture.
- The dough should not be crumbly or dry. If it is dry, add some more Curd or Milk and knead it again.
- Make smooth small balls from the dough.
- Leave the dough aside for about 5-8 Minutes.
- Heat Oil/Ghee, reduce the flame to low.
- Add the balls and fry them until they become golden brown.
- Toss the balls frequently in the oil to get an even colour.
- When they are done, remove the Gulab Jamuns from the oil with a slotted spoon and drop them into the Sugar Syrup.
- Let the fried Jamuns soak in the sugar syrup for at least 2-3 hours.
- Garnish the Gulab Jamuns with slivered Almonds or Pistachios.
- Serve Gulab Jamuns warm or cold, with a hearty drizzle of sugar syrup over it.
- Dunk these melt-in-mouth Gulab Jamuns into a bowl of Rabri for yet another sweet indulgence.
For Sugar Syrup :
- Add Sugar and Water, in a heavy bottomed pan.
- Keep this on a low flame and stir well until the sugar dissolves completely.
- Do not stir when the sugar solution starts to boil. This will affect the consistency of the syrup.
- Once the sugar is dissolved and when the sugar solution starts to boil, add 2 Tbspns of milk into it.
- This is to remove the dirt from the Sugar. The dirt coagulates and starts to float on top and at the sides of the pan, remove them from the sugar solution using a slotted spoon.
- Always keep the flame at low. Once the dirt is removed, strain the syrup using a strainer.
- Stir in Cardamom Powder, Rose Water/Essence and Saffron.
- STICKY SYRUP : For Gulab Jamuns we need a bit of a sticky syrup. To test the consistency, take the syrup in a ladle and touch it with your fingers. It should be sticky if we slide it through our fingers.
- The Sugar Syrup shouldn't turn into String consistency. The syrup should flow easily when lifted up with a ladle.
- Switch off the fire and leave the sugar syrup aside.
- Overheating the sugar solution will caramelize it or thicken it.
NOTES:
- If there are lumps while mixing the flour, khoya and paneer, make sure to break the lumps before adding Curd/Milk to knead the flour.
- Lumps will affect the texture of the Gulab Jamuns. They will not be soft.
- Adjust the amount of Curd/Milk needed to knead the flour.
- Soak all the Gulab Jamuns in Sugar Syrup in a wide bowl/pan. Make sure they aren't over crowded.
- Alternatively, can cook the Gulab Jamuns soaked in Sugar Syrup in a very low flame for few minutes(for speedy soaking).
- Heating helps the Gulab Jamuns absorb Sugar Syrup soon and they also become very soft.
- Do not cook them on high flame or leave them on the heat for a long time, this can break the Gulab Jamuns.
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