Who doesn’t love Gulab Jamuns?? And when your gulab jamuns are really soft and have soaked up all that sugar syrup, you just won’t be able to stop at one. Whether it is Holi or Diwali or just about any festival or occasion, I love to have these gulab jamuns.
These super-soft gulab jamuns are made using regular packaged store bought paneer and mawa. Do check out the video to learn how these readily available ingredients can be used to prepare this traditional sweet which is just melt-in-the-mouth!
I have also put in a little filling in these gulab jamuns so there is a little surprise when you cut into them.
Khoya Gulab JamunCourse: DessertCuisine: IndianDifficulty: Easy
This is the ultimate gulab jamun recipe! They are rich, soft, juicy, melt in your mouth and irresistible. Plus it’s so easy to make.
- For Sugar Syrup
Water – 2 cups
Sugar – 2 cups
Cardamom Powder – 1/8 tsp
- For Jamuns
Khoya – 1 cup, grated/crumbled
Paneer – ½ cup, grated/crumbled
Maida – 3-4 tbsp
Baking Powder – 1/8 tsp
Cashews and Almonds – 7-8 finely chopped
Oil and Ghee for frying
- In a sauce pan, add the water and sugar and boil it till the sugar is fully dissolved. The syrup should not reach a string consistency, but should be of the consistency of honey.
- Add the khoya and paneer into your mixie jar and pulse it a couple of times till combined and soft. Transfer this onto a plate or board and knead well till it is soft and smooth. Add maida and baking powder to this and knead into a smooth dough. Keep this cover.
- In another bowl, add the chopped cashews and almonds and to this add a little of the kneaded dough and mix well. Divide the filling and the kneaded dough into equal number of small pieces.
- Roll a piece of dough into a ball and place a portion of the filling in the centre. Close and cover and roll it well till there are no cracks on the surface of the jamuns.
- Repeat this for all the jamuns. Keep the jamuns covered so that they don’t dry up.
- Heat oil in a kadai and add a little to it. You can also fry the jamuns completely in ghee. Add a test piece into the kadai and if it starts blistering, it means that the dough needs a little more maida. (You can roll the remaining jamuns once you have tested one piece).
- Once the oil is hot, reduce the heat to low and add the jamuns into it one by one slowly. Fry on low heat, moving the oil so that the jamuns change evenly to a golden-brown color all around.
- Once done, remove the jamuns using a slotted spoon and add them to the sugar syrup. Let the jamuns soak the syrup for a couple of hours before you serve them.
- Once completely cooled, these can be refrigerated.