Gulab Jamun recipe with Khoya and paneer

29 Oct Gulab Jamun recipe with Khoya and paneer

Last Updated on October 29, 2021 by blessmyfoodbypayal

Gulab Jamun Recipe with Khoya And Paneer | Gulab jamun recipe | gulab jamun banane ki recipe with step wise pictorial and video method.

WHAT IS GULAB JAMUN?

Gulab Jamun is a milk solid called khoya/mawa based deep fried dough balls sweet soaked in sugar syrup, coming from Indian subcontinent. Along with milk solids, flour and leavening agents are the part of this delicious dessert.

“Gulab” means “Rose” and “Jamun” refers to a “Berry”.

Rose is added to this recipe by adding rose water in sugar syrup whereas there’s no role of berry to play. It is just used as a symbolic because colour and shape of gulab jamun looks alike berries.

DIFFERENT WAYS TO MAKE GULAB JAMUN

Making gulab jamun ki recipe with khoya/mawa is the one and only method which is used traditionally since ages.

However with the passage of time and non availability of certain ingredients especially khoya, the process of gulab jamun making took several U turns and adopted some other ingredients too.

The second most common method of making gulab jamun is with milk powder.

Unfortunately this too is easy way to make gulab jamun but personally speaking, nothing like traditional gulab jamun with khoya and paneer.

In addition to milk powder, there are many Innovative ways to make this delicious sweet and those are gulab jamun with bread, gulab jamun with desi ghee residue and sweet potato gulab jamun.

You can also make vegan gulab jamun, whose recipe we would share soon.

ABOUT THIS RECIPE

As already stated, gulab jamun is made using various ingredients but this time we wanted to try the authentic traditional method because it’s diwali time.

So these gulab jamuns are made with khoya and paneer.

Khoya, also called by the name Mawa is the evaporated milk which is made by continuously simmering the milk until most of the moisture is gone and there’s only a lump of solid is left, as we have made in the making of Mathura Ke Pede.

If you are intending to make khoya at home but haven’t ample time to go through this detailed process, then there’s 5 minutes khoya recipe made with milk powder, which you can read here.

There are 3 types of khoya named “chikna khoya”, “Danedar khoya” and “batti khoya” sold in market and if you are buying khoya, then ask for “chikna khoya” or “hariyali khoya” or “dhaap khoya” because this type of khoya has more moisture and smooth and creamy texture.

Also paneer used in the recipe must also be soft and creamy. This is basically “Chenna” which is used in this recipe and if you are making paneer at home for the purpose of gulab jamun, then make it up to the stage of chenna and no need to solidify chenna into paneer.

PRO TIPS TO MAKE PERFECT GULAB JAMUN

1. Buy mawa which is soft and tender. When you are buying mawa, then specifically mention it to the shopkeeper that you need it for making gulab jamun. Crumbly and hard mawa is not good for making gulab jamun. The most common type of mawa used in making gulab jamun is hariyali mawa.

2. Likewise paneer should also be soft, creamy and fresh.

3. Make sure that mawa & paneer are creamed so well that there shouldn’t be even a single grain or lump left. This step might be some time consuming but is very very important for softer gulab jamuns.

4. But at the same time, do not over mash mawa so that it begins to release and separate it’s moisture.

5. Do not add all maida at once. Keep on adding only as long as the perfect dough is not attained. You may need to add 1/2 tbsp to 5-6 tbsp, all depends on the spot situation. So play wisely.

6. The oil should not be too hot while frying otherwise gulab jamun will turn golden brown immediately but will remain raw from inside. And if you fry gulab jamuns for a longer time turing from golden brown to black, then it will become black gulab jamun popularly called as  kala jamun recipe. 

7. The syrup should be lukewarm and not hot while adding the gulab jamuns after frying.

STEP WISE PICTORIAL METHOD OF GULAB JAMUN RECIPE WITH KHOYA AND PANEER

PREPARATION OF GULAB JAMUN DOUGH

1.Take a wide vessel and add khoya/mawa in it. If mawa is little tough, you can grate it.

2. Need to mash mawa by using the base of your palm.

3. Start creaming mawa until it’s smooth and creamy in texture. Do note that there shouldn’t be any grains in the mawa. This step may take upto 15 minutes or more.

4. Once mava is thoroughly mashed, keep it aside.

5. Now grate paneer in the same vessel.

6. Also cream paneer in the same manner you did mawa. It should also be completely smooth and free from any grains.

7. Once paneer is also turned smooth, combine both mawa and paneer together.

8. Add cardamom powder, semolina and baking powder.

9. Start mixing all together to make a dough. Remember, only bring the mixture together and don’t knead like a normal dough.

10. Add 1 tablespoon of all purpose flour/maida and keep mixing.

11. Then add 2nd tablespoon of maida.

12. Keep mixing the dough. You need to add maida only as long as a normal dough is ready which is neither too soft not crumbly. We needed to add only 2 tablespoon of maida. You may need to add the similar quantity or may be more or less.

13. Now the dough is ready.

14. Cover the dough with some kitchen cloth and leave it for rest for 30 minutes.

MAKING OF SUGAR SYRUP

15. In the meantime, prepare the sugar syrup and for that add water and sugar in a pan.

16. Add crushed cardamoms and saffron.

17. Let them boil for 5 minutes. Note that we don’t require any string but only a sticky syrup.

18. Switch off the heat, add lemon juice, mix and keep the syrup aside.

MAKING OF GULAB JAMUN

19. After the 30 minutes are over, uncover the dough and pinch about 17-18 equal sized pieces out of dough.

20. Start rolling each piece of dough into a lemon sized smooth and crack free ball. While you are rolling one ball, keep the rest cover under cloth so that they may not turn dry.

21. Take oil in a while wide pan and the temperature of oil should be slightly hot.

22. Swirl the hot oil with the spatula to make like a whirlpool.

23. Now add balls one by one into the oil. Do not overcrowd the pan and add as much as are easily adjustable.

24. Keep swirling but without touching the gulab jamun otherwise they may break.

25. Fry until balls turn deep brown.

26. Immediately transfer golden balls into sugar syrup. This time, the temperature of chashni should be luke warm only.

27. Let balls rest in chashni for 2 hours. They will swell and become double in size.

Your Gulab Jamun Recipe with Khoya And Paneer is ready. These can be served cold but hot gulab jamun tastes best.

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Gulab Jamun recipe with khoya and paneer – Recipe card

Gulab Jamun Recipe with Khoya And Paneer

blessmyfoodbypayal

Gulab Jamun is a milk solid called khoya/mawa based deep fried dough balls sweet soaked in sugar syrup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Resting Time 30 minutes mins

Course Dessert, Sweets

Cuisine Indian

Servings 17

Ingredients

  

FOR GULAB JAMUN

• 1 cup Mawa/khoya 250 gm
• 1/2 cup Paneer 125 gm
• 1 tbsp semolina/suji
• 2 tbsp Refined flour/Maida +/-
• 1/2 tsp Cardamom powder
• 1/2 tsp Baking powder
• Oil for frying

FOR SUGAR SYRUP

• 2 cup Sugar
• 2 cup water
• 2 green cardamoms
• 1/4 tsp saffron
• 1 tsp rose water
• Juice of half lemon

Instructions

 

PREPARATION OF GULAB JAMUN DOUGH

• Take a wide vessel and add khoya/mawa in it. If mawa is little tough, you can grate it.
• Need to mash mawa by using the base of your palm.
• Start creaming mawa until it's smooth and creamy in texture. Do note that there shouldn't be any grains in the mawa. This step may take upto 15 minutes or more.
• Once mava is thoroughly mashed, keep it aside.
• Now grate paneer in the same vessel.
• Also cream paneer in the same manner you did mawa. It should also be completely smooth and free from any grains.
• Once paneer is also turned smooth, combine both mawa and paneer together.
• Add cardamom powder, semolina and baking powder.
• Start mixing all together to make a dough. Remember, only bring the mixture together and don't knead like a normal dough.
• Add 1 tablespoon of all purpose flour/maida and keep mixing.
• Then add 2nd tablespoon of maida.
• Keep mixing the dough. You need to add maida only as long as a normal dough is ready which is neither too soft not crumbly. We needed to add only 2 tablespoon of maida. You may need to add the similar quantity or may be more or less.
• Now the dough is ready.
• Cover the dough with some kitchen cloth and leave it for rest for 30 minutes.

MAKING OF SUGAR SYRUP

• In the meantime, prepare the sugar syrup and for that add water and sugar in a pan.
• Add crushed cardamoms and saffron.
• Let them boil for 5 minutes. Note that we don't require any string but only a sticky syrup.
• Switch off the heat, add lemon juice, mix and keep the syrup aside.

MAKING OF GULAB JAMUN

• After the 30 minutes are over, uncover the dough and pinch about 17-18 equal sized pieces out of dough.
• Start rolling each piece of dough into a lemon sized smooth and crack free ball. While you are rolling one ball, keep the rest cover under cloth so that they may not turn dry.
• Take oil in a while wide pan and the temperature of oil should be slightly hot.
• Swirl the hot oil with the spatula to make like a whirlpool.
• Now add balls one by one into the oil. Do not overcrowd the pan and add as much as are easily adjustable.
• Keep swirling but without touching the gulab jamun otherwise they may break.
• Fry until balls turn deep brown.
• Immediately transfer golden balls into sugar syrup. This time, the temperature of chashni should be luke warm only.
• Let balls rest in chashni for 2 hours. They will swell and become double in size.
• Your gulab jamun are ready. Serve hot or cold.

Keyword Gulab jamun, gulab jamun with khoya, gulab jamun with mawa