Khoya Paneer Gulab Jamun

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Gulab Jamun is one of the most famous classic Indian sweets that is often considered a "MUST MAKE" during festivals and joyous occasions like birthdays, marriages or family get togethers. It is traditionally made using khoya (milk solids) wherein the khoya is kneaded into a soft dough along with some flour, shaped into little balls, deep fried and finally dunked into a cardamom or rose flavored sugar syrup. Super soft, melt-in-mouth and absolutely delicious, these jamuns are undoubtedly a treat for anyone and everyone.

With festive season just knocking at the door, I thought it to be the perfect time to share the recipe of these little plump balls of deliciousness with you all. Though making Gulab Jamuns is not a rocket science, still it requires a little skill and a whole lot of patience. Plus, there are a few tips and pointers (listed below) that you always need to take care off to get those halwai style melt-in-mouth gulab jamuns. Following all these tips, I am sure you would be able to come out with the perfectest of the gulab jamuns in the world. 

A few tips to make MELT-IN-MOUTH Gulab Jamuns before we proceed to the recipe...
  • For that extra softness, I often add a little paneer to the dough. Let me tell you, it makes the gulab jamuns really melt-in-mouth.  
  • Dough plays a crucial role in giving you those perfect gulab jamuns. It should be absolutely smooth and soft. At the same time, it doesn't need to be knead hard or over done. Only combining all the ingredients with agile hands to a smooth and soft dough consistency should be enough. Also, resting the dough for 15-20 minutes is essential.
  • Third point, when making the dough balls, make sure they are completely smooth without any cracks. Balls with cracks would disintegrate into the oil.
  • Another most important point, the balls need to be fried at very low heat. Else, they would get dark from outside and won't be cooked from inside.
  • When making the sugar syrup, do not look for any thread consistency. It should only be slightly sticky. For this, once the sugar is melted, boil the syrup only for 5 to 7 minutes more and then switch off the heat. If it continues boiling to a thread consistency, the syrup would not get absorbed in the jamuns.  
  • Don't add the fried gulab jamuns into very hot syrup, else they would lose their shape or may disintegrate. The syrup should be just warm when you dip the gulab jamuns into it. Frankly speaking, I did this mistake the very first time I tried my hands at making the gulab jamuns and they flattened badly.
  • Prepare sugar syrup in a large and deep bowl. That ways, gulab jamuns would have enough space to soak in the syrup without overlapping each other (another reason for deformed shape).


Khoya Paneer Gulab Jamun


Ingredients

  • Khoya (grated) - 2 cups
  • Paneer (grated) - 1/3 cup
  • All purpose flour - 3 tbsp; 1 to 2 tbsp extra if paneer is creamier and has more moisture
  • Milk powder - 1 tbsp
  • Oil/ghee - for frying the gulab jamuns
For Sugar Syrup
  • Granulated sugar - 3 cups
  • Water - 2 cups
  • Lemon juice - 1/2 tbsp
  • Saffron strands (optional) - a few
  • Cardamom powder - 1/2 tsp
  • Rose water (optional) - 1 tbsp
  • Nuts (optional) - for garnishing


Khoya Paneer Gulab Jamun


Method

  • First knead the paneer nicely to get a smooth and soft dough.
  • Next, knead the khoya using heels of your palm to make it smooth.
  • Transfer khoya and paneer to a bowl. Add in maida and milk powder.
  • Again knead it softly with gentle hands go get a smooth dough.
  • Cover and rest the dough for 15-20 minutes.
  • 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. If it feels slightly sticky, turn off the gas else cook for another minute or two.
  • Add lemon juice, rose water, saffron strands and cardamom powder to the syrup. Let it cool down a bit.
  • Next, divide the dough into equal lime sized balls. Make sure there are no cracks in the balls.
  • Heat the oil in a flat thick bottomed pan or a kadhai. Once it is medium hot, turn the flame to slowest.
  • Put one ball in the oil. 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. Also, the ball should not disintegrate. If it does, you may have to add a little more of Maida to the dough
  • Put in a couple of more balls in the 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. 
  • Cook them till they are nice golden brown in color.
  • Dish them out and immediately dip in warm (NOT HOT) syrup. 
  • Repeat till all jamuns are done. Make sure you fry gulab jamuns in batches of 3 to 4. Do not overcrowd the kadhai while frying them. 
  • Let them soak in the syrup for 30-40 minutes. Serve warm garnished with chopped nuts of your choice.


Khoya Paneer Gulab Jamun


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Comments

  1. IndfusedSeptember 27, 2018 at 1:07 PM

    Oh my God! Your photos are killing me...wish I could pick up one of those fluffy gulab jamuns right now!

    ReplyDelete
  2. VanithaSeptember 27, 2018 at 2:49 PM

    Looks amazing....just pops out of the screen!!! Love it; nice idea to add paneer to it! Must do it next time!

    ReplyDelete
  3. Poonam BachhavSeptember 28, 2018 at 3:13 AM

    Never tried adding paneer to khoya while making gulab jamun..but now i will try your version. Can't take my eyes off those melt in mouth beauties ��

    ReplyDelete
  4. My Culinary JourneySeptember 29, 2018 at 11:43 PM

    These golu molu gulab jamuns are almost everyone's favorite. Lovely share. You reminded me that I haven't made these since long.

    ReplyDelete
  5. Priya SureshSeptember 30, 2018 at 1:40 PM

    How succulent and juicy those jamuns looks.. Irresistible to the core, feel like gobbing some rite now..

    ReplyDelete
  6. HayleySeptember 30, 2018 at 1:58 PM

    What a divine and yummy looking gulab jamuns, just love them. Nice informative post.

    ReplyDelete
  7. PavaniSeptember 30, 2018 at 2:29 PM

    Gulab jamun is mouthwatering, I have seen some many people making jamun with Koya and paneer but never tried after seeing your recipe I want to give a try.

    ReplyDelete
  8. Soma MukherjeeSeptember 30, 2018 at 11:33 PM

    Oh my goodness these Gulab jamoons are so sinfully tempting, I am drooling over the pictures right now , lovely detailed recipe to get these perfect just right to celebrate any festivities.

    ReplyDelete
  9. code2cookSeptember 30, 2018 at 11:49 PM

    Awesome share with detailed tips and tricks. Making perfect gulab jamun is really an art. My father was master in it. I have not made with khoya so far. Planning on this diwali. Literally drooling over this plate slurrrrrrrrrrrrrp

    ReplyDelete
  10. UnknownOctober 1, 2018 at 4:24 AM

    A beautiful share with such detailed explanation. I would love to try jamun at home too.

    ReplyDelete
  11. SasmitaOctober 1, 2018 at 11:05 PM

    Such a divine and yummy looking gulab jamuns !!!
    Love to pick and grab from pic right here ;)

    ReplyDelete
  12. Anil SinhaOctober 3, 2018 at 5:13 AM

    Thanks sharing well detailed Gulab Jamun recipe. Your showing Gulab jamun looks like melted in the mouth. Such yummy looking best Gulab jamun.

    ReplyDelete
  13. mildly indianOctober 3, 2018 at 6:36 PM

    Heavenly looking gulab jamuns!!! As you have mentioned truly melt in the mouth ones, planning to grab one from the pic itself.

    ReplyDelete
  14. TheNeutralObserverOctober 5, 2018 at 7:04 PM

    Gulab jamuns are my weakness. I can probably resist every other dessert but this one. The recipe looks easy to try. Thanks for sharing.

    ReplyDelete
  15. samathaDecember 19, 2018 at 11:30 PM

    This comment has been removed by a blog administrator.

    ReplyDelete

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