Angoori Gulab Jamun

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If you remember, about 2 weeks back I had posted the recipe of "KHOYA PANEER GULAB JAMUNS" on my blog. To my utter happiness, the recipe was loved by a lot of my readers and I was swamped with appreciative comments on social platforms, especially on Facebook and Instagram. These Gulab Jamuns were so addictively delicious and melt-in-mouth that as soon as the batch got over, I was again bombarded with demands from my family and friends to make another batch at the earliest.

Since its the Diwali time, I thought of fulfilling their demand and instead of making the usual big sized Gulab Jamuns, I made these mini ones which came out equally inviting and finger-licking. I even packed a few in individual decorative boxes and distributed them amongst my friends in the form of Diwali Goodies. If you too are looking for some Diwali Gifting Ideas, then I must say this recipe is just for your sorts. Do try and I promise, you would thank me later!!   


Angoori Gulab Jamun


Ingredients

  • Khoya (grated/crumbled) - 2 cups
  • Paneer (grated/crumbled) - 1/4 cup
  • Maida (all purpose flour) - 3 to 4 tbsp
  • Cardamom powder - 1/2 tsp
  • Oil/ghee - for frying

For Sugar Syrup

  • Sugar - 2 cups
  • Water - 1 and 1/2 cups
  • Kewra/Rose water (optional) - 1 tbsp
  • Lemon juice - 1/2 tbsp


P.S. - These mini or angoori gulab jamuns are always a little hard than the bigger ones. Also, they are removed from the sugar syrup after few minutes of soaking unlike their bigger counterparts that keep sitting in the syrup endlessly.


Other Festive Recipes from the Blog....




Angoori Gulab Jamun


Method

  1. First knead the paneer nicely to get a smooth and soft dough.
  2. Next, knead the khoya using heels of your palm to make it smooth.
  3. Transfer khoya and paneer to a bowl. Add in maida and cardamom powder.
  4. Again knead it softly with gentle hands to get a smooth dough. Cover and rest the dough for 15-20 minutes.
  5. Meanwhile heat the sugar and water in a deep and wide saucepan. Once the sugar is melted nicely, let the syrup boil for 5 minutes. Pour a drop of syrup into a small glass bowl and check using you fingers if it feels slightly sticky (1/2 thread consistency). If it feels slightly sticky, turn off the gas else cook for another minute or two.
  6. Add lemon juice, rose water or kewra water to the syrup. Let it cool down a bit.
  7. Next, divide the dough into equal marble sized balls. Make sure there are no cracks in the balls.
  8. Heat the oil in a flat thick bottomed pan or a kadhai. Once it is medium hot, turn the flame to slowest.
  9. Put one ball in the oil first. The ball should not immediately sizzle. There should only be few bubbles around the ball as you put in the oil. It indicates that temperature is right. 
  10. Also, make sure when the ball starts frying, it doesn't disintegrate. If it disintegrates, its an indication that dough needs a little more maida. Add about a tbsp of maida and again bring the dough together with gentle hands.  
  11. Again divide the dough into marble sized balls and continue with the following steps. 
  12. Put in a couple of balls in the moderately hot oil. Do not touch them for 2 to 3 minutes. Using the ladle, stir the oil, not touching the jamuns (as they would be very soft and might disintegrate when touched with a spoon or ladle). This way gulab jamuns would also rotate and would get cooked evenly from all sides.
  13. Fry them till they are nice golden brown in color.
  14. Dish them out and immediately dip in warm (NOT HOT) syrup.
  15. Repeat till all jamuns are done. Make sure you fry gulab jamuns in batches of 8 to 10. Do not overcrowd the kadhai while frying them. 
  16. Let them soak in the syrup for 20-30 minutes.
  17. Take out from the syrup and serve warm or at room temperature. These can be stored in fridge for almost a week.


Angoori Gulab Jamun



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