Last Updated on October 7, 2017
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..
Hope you will give this a try and let me know how it turns out for you..
Oil or Ghee for Deep frying
Take crumbled paneer, mash them really well.
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|