Gulab Jamun Recipe – How to Make Best Gulab Jamuns From Khoya And Paneer

The name of Gulab Jamun comes first as the oldest sweet of India. The meaning of the traditional sweet is Gulab Jamun. Khoya balls are deep fried and put in sugar syrup. This is such a sweet that is not made by everyone, only old-fashioned hands can make it good. Although instant mixes of gulab jamun are also available in the market, but the old-fashioned way of making this dessert tastes good only at home. Be it any festival, or guest’s arrival, Gulab Jamun is everyone’s first choice. The main ingredient in Gulab Jamun is made of khoya only. So lets learn Gulab Jamun Recipe – How to Make Best Gulab Jamuns From Khoya And Paneer

In today’s time, khoya is not made at home. You go to the market and bring the khoya coming for gulab jamun, this khoya is very soft.

Usually Gulab Jamuns are made by adding a little flour to Mawa, but it can also be made by mixing Mawa and Paneer. Gulab jamuns are made good in both the ways. Today we will make Gulab Jamun by mixing mawa and paneer, so let’s start quickly, making Gulab Jamun.

Time taken for Gulab Jamun: about 1-1 1/2 hours

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Gulab Jamun Recipe – How to Make Best Gulab Jamuns From Khoya And Paneer

Ingredients for Gulab Jamun

  • Mawa (Khoya) – 250 grams (1 1/4 cup)
  • Paneer – 100 grams (1/2 cup)
  • Maida (Refined Floor) – 20-30 gms (2-3 Tbsp)
  • Cashew – 1 tbsp (cut into 8 pieces of cashew)
  • Raisins – Table spoon
  • Sugar – 600 grams (3 cups)
  • Ghee – for frying Gulab Jamun

How to make Gulab Jamun

Put the mawa, paneer and all purpose flour in a wide and big bowl and knead it until it looks like a soft, smooth dough. Mawa for making Gulab Jamun is ready.

Prepare syrup before frying gulab jamuns. The method of making syrup is given below. Chashni is ready.

Take out a little mawa (about a small spoon) from the prepared mawa with the help of fingers, flatten it on the palm and place 3-4 cashew pieces and one raisin on it to fill it. Lift the mawa from all sides and close the cashew raisin inside the mawa, now keep it between both the palms and make round it, after making the ball of mawa well, keep it in a plate. Prepare all the balls in the same way.

Put ghee in a pan and heat it. You can test before frying gulab jamun (put one gulab jamun in ghee and fry if gulab jamun is bursting in ghee, then add some more flour to the mawa of gulab jamun).

Put 3-4 balls in the pan and fry ( keep the flame of the gas low. While frying the gulab jamuns, do not put a ladle on it, rather pour hot ghee on it with a ladle and after it turns brown, stir lightly, fry the gulab jamuns. Fry till they turn brown on all sides. Take out the fried gulab jamuns from the pan and keep them in a plate. When it cools down a bit, after 2 minutes dip them in sugar syrup. Similarly make round gulab jamuns of all the mawa, fry them and dip them in sugar syrup.

Method of making sugar syrup

In a vessel, mix 300 grams of water (half the quantity of sugar) in sugar and keep it on the fire to make sugar syrup. When the syrup comes to a boil, the sugar dissolves in the water, after that cook it for another 1-2 minutes. Drip 1-2 drops from the syrup solution on the plate. Check it by sticking it between the thumb and the finger, the syrup should stick between the finger and the thumb, half a wire syrup ie the wire should be made for a very short distance, let the syrup cool down, sieve it.

Put fried Gulab Jamun in this syrup. In 1-2 hours, Gulab Jamuns will become sweet and delicious after absorbing the sweet juice.

Gulab jamuns are ready. Serve them hot or cold and eat them.


Suggestions and Variations:

  • If you fry the jamuns on high flame, they will turn brown immediately from outside but remain raw from inside, fry them on low-medium flame.
  • Do not make very big jamuns out of the dough as they will almost double after frying and soaking in sugar syrup.
  • Do not put the fried jamuns directly in the hot syrup and make sure that the syrup is not too hot or else they will shrink (small in size).
  • You can add some rose water and rose petals instead of saffron to get the taste of rose in the syrup.
  • To make it attractive, garnish it with pistachio powder or grated coconut.
  • If the gulab jamuns are cracking in ghee or are too soft, then mix a little flour in the mawa flour and rub it well.
  • If the gulab jamuns are becoming too hard, then mix a little (1-1 1/2 table spoon) milk in the mawa flour and rub it well.

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