The festive season has kicked off!! With Raksha Bandhan around the corner, I’m here today to share Khoya Paneer Gulab Jamun Recipe for this special occasion. This is my second recipe on gulab jamun. Try out my other Gulab Jamun Recipe with just Khoya. Todays Khoya Paneer Gulab Jamun Recipe has Khoya (evaporated milk solids) and Paneer (homemade cottage cheese …..both homemade!!
On the day of Raksha Bandhan, people honour the love bond between siblings by tying rakhi and celebrate it with sweets and chocolates. Who says Rakhi is only for brother-sister? Rakhi is the symbol of love and can be tied between siblings whether they are girl or boy! So, this post is dedicated to my one and only sibling…..my darling sister Phani Kumari 🙂
Gulab Jamun is a popular North Indian dessert and one of the most favourite sweet relished by everyone. They grace their presence in almost every party, special occasion or in most festivals. To make these scrumptious gulab jamuns at home, all you need is Khoya (mawa), Paneer (homemade cottage cheese) and a few more ingredients to get the authentic taste and flavour of gulab jamun with a melt in your mouth feeling. This Khoya Paneer Gulab Jamun Recipe becomes even more delectable when stuffed with a dry fruits filling, but you can also prepare them without stuffing.
You can definitely go ahead and make gulab jamuns with store bought instant mix, but trust me it’s not the same!! I do agree that making Gulab Jamun from scratch is a time taking process, but once you get used to the taste, you will never want to go the easy way. For once, try making Khoya Paneer Gulab Jamun Recipe from scratch with this easy to follow recipe explained with step by step pictures and detailed method of preparation. Enjoy!!
Off to Khoya Paneer Gulab Jamun Recipe!!
Steps to follow for Khoya Paneer Gulab Jamun Recipe:
Click here for the recipe.
Click here for the recipe.
Preparing the Dough:
- In a mixing bowl, crumble the khoya thoroughly. Mash it well with the heel of your palm. Ensure no lumps or grains remain in the khoya.
- Similarly crumble the paneer and knead it really well to make it smooth.
- Transfer the khoya and paneer to a plate.
- Now mix the soft khoya with paneer. Add all purpose flour and a pinch of cooking soda to it. Mix everything really well, mashing with your hands.
- Add very little water or milk to form a soft dough. Do not knead the dough very hard. The dough should be firm but pliable and should not feel dry. If it does feel dry, wet your hands and work the dough again.
- Cover the dough and set aside for 10-15 minutes.
Prepare the Stuffing:
- Finely chop almonds and pistachios (or your preferred nuts).
- In a small bowl, add chopped nuts, some of the kneaded dough from above, cardamom powder (optional) and mix everything really well. You can also add some raisins if you want.
let’s make the sugar syrup:
- While the dough is resting, prepare the sugar syrup.
- For this, add sugar and water in a heavy bottomed pan.
- Heat the sugar solution over medium heat till the sugar is completely dissolved. It should be sticky like honey. Ensure that it does not reach the one string consistency. Turn off the heat, add cardamom powder and mix well.
SUGAR 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. Turn off the heat and leave the sugar syrup aside. Overheating the sugar solution will caramelise it.
REMOVING IMPURITIES FROM SUGAR: Adding 2 tablespoons of milk to the Sugar Syrup when it starts boiling is an an age old trick. This helps to remove all the dirt and scum from the Sugar Solution. Simmer for few minutes until all the dirt coagulates and starts to float over the Sugar solution. Now, remove it with a slotted spoon and strain the solution if required. This is required only if your sugar has a lot of impurities….just wanted to share the trick with you 🙂
Shaping and deep-frying jamuns:
- After the dough has rested for 15 minutes, divide the dough into small lumps. Adjust size of gulab jamuns as desired but do not make them too big as they will increase in size once they soak up in the sugar syrup.
- Flatten the dough ball with your fingers and top it up with some stuffing and close really well. Roll it out to form a smooth ball without any cracks.
- Heat oil in a deep pan over medium heat. Heat oil till a small piece of dough tossed in comes up at once. Now, lower the heat and gently slide the balls into the oil.
- Add 6 to 8 jamuns (depending on the size of your pan) at a time so that they are evenly cooked.
- Roll the jamuns with a ladle for even cooking and browning.
- Keeping the heat low, fry them till you get a nice golden brown colour all over.
- Drain the jamuns out of the oil onto an absorbent tissue paper first to remove the excess oil.
- Then, place the hot jamuns in the warm sugar syrup.
- Similarly, prepare rest of the jamuns. It takes 10 minutes to fry gulab jamuns for every batch.
You can also use ghee instead of oil to fry jamuns. But, I always use only regular oil.
- Finally add rose essence (optional). Cover and let it rest for 2-3 hours. This helps the jamuns to absorb the sugar syrup well. They also increase in size. These gulab jamuns are denser than the one you prepare with instant mix. They take a while to soak up the syrup to infuse flavours into it.
- Serve Gulab Jamuns hot or cold, garnished with nuts of your choice.
- Serving hot Gulab Jamun with ice cream is a mind blowing combination!!
- You can refrigerate and store for about a week to 10 days.
A Quick Summary:
- 8 Almonds chopped
- 8 Pistachios chopped
- 3 cups Sugar
- 3 cups Water
- ½ teaspoon cardamom powder divided
- Few drops Rose essence optional
- Oil/Ghee for deep-frying
- In a flat plate, crumble & mash khoya & paneer separately to make it smooth.
- Now mix the soft khoya with paneer. Add all purpose flour and cooking soda.
- Knead to form soft dough adding little water/milk.
- Cover and set aside for 15 minutes.
- In a bowl, add chopped nuts, lemon sized kneaded dough, cardamom powder and mix.
- Add sugar and water in a heavy bottomed pan.
- Heat the sugar solution over medium heat till sugar dissolves and boils. The syrup has to be sticky like honey and not reach the one string consistency. Turn off the heat and add cardamom powder.
- Divide the dough into small lumps.
- Flatten the dough ball with your fingers and top it up with some stuffing and close. Roll out to form a smooth ball.
- Heat oil in a deep pan on medium heat. Lower the heat and gently slide the balls into the oil and fry them till golden brown.
- Drain jamuns onto an absorbent tissue paper, and fry the next lot.
- Place the hot jamuns in warm sugar syrup.
- Finally add rose essence (optional). Cover and let it rest for 2 hours before serving.
- The time given for the recipe doesn’t include making of Khoya & Paneer.
- Do not knead the dough too much. Just gently mix and form the balls. If the mixture is dry, sprinkle few drops of water or milk to make the dough soft and then form balls.
- Roll the balls smoothly making sure there are no cracks.
- If you fry jamuns on high heat, then they will turn brown immediately from outside but remain uncooked inside. So cook them on low to medium flame.
- If oil is not hot enough, the jamuns will get cracked and suck more oil.
- Keep turning the jamuns gently while frying to ensure even browning.
- If you want richer taste, use ghee to fry, otherwise use oil. You can also use combination of both ghee and oil.
- Do not roll large size balls as the size will increase when fried and soaked in the sugar syrup.
- The Jamun may look too dark when you take out from oil but it gets the gorgeous red colour once it is soaked in sugar syrup.
- Do not add them directly into very hot sugar syrup and make sure the syrup is warm (not hot) otherwise they will shrink in size. If the syrup has cooled down, warm the syrup before adding the jamuns. Give at least 2-3 hours of resting time for the jamuns to absorb the sugar syrup well.
- Using rose essence is optional.
Many more to come!!…..STAY TUNED!!
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Happy Cooking 🙂