Last Updated on 4 months by Neha Deshmukh

Gulab Jamun Recipe – Khoya Paneer Indian Sweet Treats

Introduction

Oh, Gulab Jamun. Just the name conjures up images of celebrations, festivals, and pure, sweet bliss, doesn’t it? These little golden spheres, soaked in fragrant sugar syrup, are a staple in Indian households and a guaranteed crowd-pleaser. I remember the first time I tried making them – it was for Diwali, and honestly, it was a bit of a learning curve! But trust me, with a little patience and this recipe, you’ll be serving up melt-in-your-mouth Gulab Jamuns in no time. This recipe uses both khoya and paneer, giving you that perfect soft, spongy texture. Let’s get started!

Why You’ll Love This Recipe

This Gulab Jamun recipe is special because it strikes the perfect balance between traditional methods and ease of execution. Using both khoya and paneer creates a wonderfully soft and delicate jamun. It’s not too difficult, even for a beginner, and the results are seriously rewarding. Plus, who can resist a warm, syrupy Gulab Jamun?

Ingredients

Here’s what you’ll need to create these delightful treats:

• 1 cup khoya (mawa)
• ½ cup grated paneer
• 2 tablespoons fine rava (semolina)
• 2 tablespoons all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon cardamom powder
• 1 tablespoon milk
• 1.75 cups sugar
• 1 cup water
• 1 teaspoon rose water

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Khoya (Mawa) – Quality and Types

Khoya is the star of the show. You want good quality, fresh khoya for the best results. There are different types – chhena khoya (made from strained yogurt) and mawa khoya (made from reducing milk). Mawa khoya is preferred for Gulab Jamuns as it gives a richer flavor. (Approximately 200g)

Paneer – Choosing the Right Texture

Use fresh, soft paneer. It shouldn’t be too dry or crumbly. Grating it finely ensures it blends seamlessly with the khoya. (Approximately 100g)

Rava (Semolina) – Fine vs. Coarse

We’re using fine rava (sooji) here. It helps bind the dough and gives it a lovely texture. Coarse rava will result in a grainy jamun. (Approximately 30g)

Cardamom Powder – Freshness and Aroma

Freshly ground cardamom powder is best! It adds a beautiful fragrance. If you’re using store-bought, make sure it’s relatively recent. (Approximately 2.5g)

Rose Water – Authentic Flavor Profile

A good quality rose water adds that signature Gulab Jamun aroma. A little goes a long way! (Approximately 5ml)

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, mash the khoya in a bowl until it’s nice and smooth. No lumps allowed!
2. Now, add the grated paneer, rava, flour, baking powder, and cardamom powder to the khoya. Mix everything together well.
3. Pour in the milk and gently knead the mixture to form a soft, pliable dough. Don’t over-knead!
4. Cover the dough and let it rest for about 30 minutes. This allows the rava to absorb the moisture.
5. While the dough rests, prepare the sugar syrup. In a separate pot, combine the sugar and water.
6. Bring the sugar and water to a boil, stirring until the sugar dissolves completely.
7. Continue boiling until the syrup reaches a sticky consistency – you should be able to form a soft ball between your fingers. Add the rose water and set aside.
8. Now, gently roll the dough into small, crack-free balls. Aim for about 1-inch diameter.
9. Heat oil in a deep frying pan over medium heat. Carefully drop the jamuns into the hot oil, a few at a time.
10. Fry them, rotating occasionally, until they turn golden brown and evenly cooked.
11. Immediately transfer the hot fried jamuns to the warm sugar syrup.
12. Let them soak in the syrup for 1-2 minutes, gently simmering to help them absorb the sweetness.
13. Serve warm or chilled, garnished with rose petals or slivered almonds.

Expert Tips

Here are a few tricks I’ve learned over the years to make perfect Gulab Jamuns:

Achieving the Perfect Dough Consistency

The dough should be soft and smooth, but not sticky. If it’s too sticky, add a little more flour. If it’s too dry, add a tiny bit of milk.

Frying for Even Color and Texture

Maintain a medium heat while frying. Too hot, and they’ll brown quickly on the outside but remain raw inside. Too low, and they’ll absorb too much oil.

Syrup Consistency – The Key to Soft Jamuns

The syrup consistency is crucial. It should be sticky, but not hard. A one-string consistency is ideal.

Preventing Cracks in Gulab Jamuns

Cracks happen! But you can minimize them by not over-kneading the dough and ensuring the oil isn’t too hot. Gently lowering the jamuns into the oil also helps.

Variations

Want to switch things up? Here are a few ideas:

Vegan Gulab Jamun

Substitute the khoya and paneer with a mixture of mashed sweet potato and almond flour. Use plant-based milk.

Gluten-Free Gulab Jamun

Use gluten-free flour instead of all-purpose flour.

Spice Level – Adding Saffron or Nutmeg

A pinch of saffron or nutmeg adds a lovely warmth and complexity to the flavor. My grandmother always added a tiny bit of nutmeg!

Festival Adaptations – Diwali, Holi, Eid

Gulab Jamuns are perfect for any celebration! During Diwali, I like to serve them with a side of dry fruits.

Serving Suggestions

Gulab Jamuns are delicious on their own, but they also pair well with a scoop of vanilla ice cream or a sprinkle of chopped pistachios. A warm cup of chai is the perfect accompaniment.

Storage Instructions

You can store Gulab Jamuns in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm them in the microwave or in a pan with a little syrup.

FAQs

Let’s answer some common questions:

What is the best type of khoya to use for Gulab Jamun?

Mawa khoya is preferred for its richer flavor and texture.

Can I make Gulab Jamuns without paneer?

Yes, you can! You can increase the amount of khoya slightly, but the paneer helps with the soft texture.

How do I know when the sugar syrup has reached the correct consistency?

Check for a one-string consistency. Take a small drop of syrup between your thumb and forefinger and gently pull apart. If it forms a single string, it’s ready.

Why did my Gulab Jamuns crack while frying?

Over-kneading the dough or frying in oil that’s too hot can cause cracks.

How long can I store Gulab Jamuns and how should I reheat them?

Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or with a little syrup in a pan.