Gulab Jamuns, i have a serious addiction to these beauties. I can never stop having them. Even yesterday i had three of those beauties which i bought from my favourite bakery. I love making them too. They can be made so many different ways, in my blog i have shared few variations of them and this is another one. Last diwali i shared sweet potato jamun, so i decided to try a version of jamun for this diwali as well. So i decided to make paneer jamun and aloo jamun..Will be sharing the potato jamun tomorrow..
Khoya Gulab Jamun
Gulab Jamun using milk powder
Sweet Potato Jamun
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 15 mins
Cooking Time : 15 mins
Soaking Time : 30 mins to 1 hour
Makes : 10 to 12 jamuns
All Purpose Flour / Maida - 3 tblspn
Baking Soda / Cooking Soda - a pinch
Oil or Ghee for Deep frying
Oil or Ghee for Deep frying
Sugar - 1 cup
Water - 1 cup
Rose Water few drops (optional)
Saffron a pinch (optional)
Take sugar and water in a sauce pan, heat and bring it to a boil, boil it for 5 mins, it will get thick in this time. Add in rose water and saffron and pour this into a large bowl. Keep warm
Take crumbled paneer, mash them really well.
Add in baking soda and flour. Knead to a soft smooth dough.
Now take small portion of the dough, roll it into a smooth ball.
Now heat oil for deep frying, drop jamuns in hot oil and fry on a medium heat till golden. Keep mixing this for even colouring.
Now drain them and add to the warm syrup immediately.
Let them soak for 30 mins or more..
Remove the jamuns carefully into a bowl and chill. Serve cold or hot.
1)Mashing the paneer is the main step, so mash them till smooth.
2)Dont add too much maida, if your mix is sticky, then add another tblspn of maida. If you add too much maida then the jamuns will get hard.
3)Fry the jamuns in low to medium heat, a trick is, once you add jamuns to oil, dont stir immediately, leave them for a min them stir so you dont break the balls.
4)The syrup has to be warm, the jamuns should be hot..So when you put hot jamun in syrup, it absorbs the syrup well.
|Start by making sugar syrup..take sugar in a sauce pan|
|add in water|
|bring it to a good boil and cook for 5 mins|
|the syrup should reach sticky stage and not 1 string consistency|
|add few drops of rose essence|
|add a pinch of saffron..set aside and keep the syrup warm and not piping hot|
|now take ingredients for jamun|
|take crumbled paneer in a bowl|
|mash them well|
|now it is smooth|
|add in flour|
|add a pinch of baking soda|
|it has to be smooth|
|take small portion|
|roll it into a smooth ball|
|now drop it in hot oil|
|fry till golden|
|now add it to the warm syrup..Hot jamuns added to warm syrup will absorb the syrup much better|
|soak for an hour or so|