Saucepan@saucepan · Shared this recipeFollowNorth Indian · dessertGulab JamunA classic North Indian sweet of khoya-paneer balls deep-fried and soaked in a rose-scented sugar syrup, served warm or cold.total45 minprep35 mincook10 minservings20Original recipe on vegrecipesofindia.comKeep this recipeAdd a copy of Gulab Jamun to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients20 servingsBack to 20 servings1 cup Khoya ), 200 grams, (mawa0.75 cup grated paneer ), 100 grams, (Indian cottage cheese3 tbsp all-purpose flour2 tbsp sooji, (rava or semolina, finer variety)4 green cardamoms, - powdered in a mortar-pestle or ½ teaspoon cardamom powder1 tbsp milk, or add as required0.25 tsp baking powderoil, for deep frying - as required1.75 cup sugar, 250 grams1 cup water1 tbsp rose water1 tbsp milk - *read notes), (optionalStepsClear checksTap an ingredient or step to check it off.1Step 1: Mash the khoya in a bowl until completely smooth, with no lumps (you can grate it first if easier).2Step 2: Add the grated paneer, sooji, all-purpose flour, baking powder, and cardamom powder to the mashed khoya.3Step 3: Ensure there are no lumps in the khoya or paneer, as lumps will give a gritty texture instead of smoothness.4Step 4: Mix everything well. Add the milk and bring the mixture together into a dough. Do not knead; just gently combine.5Step 5: If the mixture seems dry or won't form balls, add a few more teaspoons of milk. Cover the dough and let it rest for 30 minutes.6Step 6: After resting, shape small balls from the dough. Cover the balls and set them aside.7Step 7: In a pan, dissolve the sugar in the water. Heat on medium-low until the syrup becomes thick and sticky, but remove from heat before it reaches one-thread consistency.8Step 8: Stir in the rose water and set the syrup aside. If it crystallizes as it cools, add 2–3 tablespoons of water and warm it, stirring until the crystals dissolve.9Step 9: Meanwhile, heat oil until medium-hot. Lower the flame and wait a minute, then gently place the dough balls into the oil.10Step 10: Once the balls develop tiny golden spots, rotate them in the oil to ensure even browning.11Step 11: Remove the fried balls and drain them on paper towels to remove excess oil.12Step 12: Place the hot fried balls into the sugar syrup. Fry the remaining dough in batches, draining on paper towels before adding to the syrup.13Step 13: When all the jamuns are in the syrup, heat the pan on low for 1–2 minutes until they soften and absorb the syrup.14Step 14: Heating helps the jamuns absorb the syrup and become soft; they will swell slightly. Do not overcook, as they can break.15Step 15: Use a large pan so the jamuns aren't crowded, and stir them gently while simmering.16Step 16: Serve gulab jamun warm or at room temperature. They can also be chilled and served cold. Garnish with rose petals or almond slivers.getsaucepan.com/r/9d39713d-925c-4c6f-857d-3439137f7be1 · Original: https://www.vegrecipesofindia.com/gulab-jamun-recipe/
