Paneer Gulab Jamun Recipe – Easy Indian Sweet with Maida

Last Updated on 2 months by Neha Deshmukh

Paneer Gulab Jamun Recipe – Easy Indian Sweet With Maida

Okay, let’s be real. Gulab Jamun is everyone’s weakness, right? Those little golden balls of sweet, syrupy goodness… pure bliss! I remember the first time I tried making them, I was a little intimidated. But trust me, this paneer gulab jamun recipe, made with maida, is surprisingly easy – and the results are SO worth it. It’s a fantastic way to impress your family and friends, or just treat yourself (no judgement here!).

Why You’ll Love This Recipe

This recipe is a little different because we’re using paneer! It makes the gulab jamuns incredibly soft and melt-in-your-mouth. Plus, using maida (all-purpose flour) keeps things simple and accessible. It’s a classic Indian sweet, perfect for celebrations or just a cozy evening. And honestly, who can resist a warm, syrup-soaked gulab jamun?

Ingredients

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

• 1 cup scrambled paneer (about 200g)
• 0.5 cup condensed milk (about 120ml)
• 0.33 cup maida (all-purpose flour, about 40g)
• 0.125 tsp baking powder (about 0.6g)
• 1.5 cups sugar (about 300g)
• 1 cup water (about 240ml)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! Using paneer really does make a difference – it gives the gulab jamuns a wonderfully soft texture. Don’t worry about making the paneer from scratch; store-bought works perfectly fine.

Now, about maida versus khoya. Traditionally, gulab jamuns are made with khoya (dried evaporated milk solids). But maida is a great substitute, especially if you’re looking for something a little easier. It gives a lovely texture without being overly dense.

And finally, the sugar syrup! Feel free to get creative with the flavoring. I love adding a pinch of cardamom for a warm, fragrant note, or a teaspoon of rose water for a delicate floral aroma. You could even do both! A few saffron strands also add a beautiful color and flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a mixing bowl, combine the scrambled paneer, condensed milk, maida, and baking powder.
2. Now, gently knead everything together. You want a soft, non-sticky dough. If it’s too sticky, add 1-2 tablespoons of maida, a little at a time. Don’t add water – that can make the gulab jamuns tough.
3. Grease your hands with a little ghee (clarified butter). This is key! It prevents the dough from sticking to your palms.
4. Shape the dough into lemon-sized oblong pieces. Don’t worry about making them perfect; they’ll puff up during frying.
5. Heat oil in a deep frying pan or kadhai over medium heat. The oil should be hot enough to fry, but not so hot that the gulab jamuns burn.
6. Carefully drop the dumplings into the hot oil, a few at a time. Fry them until they’re golden brown all over, turning occasionally.
7. While the gulab jamuns are frying, prepare the sugar syrup. In a separate saucepan, combine the sugar and water. Bring to a boil and simmer until the syrup is sticky. Add your cardamom or rose water (or both!) if you’re using it.
8. Once the gulab jamuns are golden brown, remove them from the oil and immediately drop them into the hot sugar syrup.
9. Let them soak in the syrup for at least 4-5 hours, or even overnight, for the best flavor and texture.
10. Garnish with chopped nuts like pistachios or almonds before serving.

Expert Tips

Want to make sure your gulab jamuns are perfect? Here are a few tips I’ve learned over the years:

• Syrup Consistency: The syrup should be sticky, but not crystallized. A good test is to take a small drop of syrup between your thumb and forefinger – it should form a single, stretchy string.
• Preventing Cracking: Cracking usually happens if the dough is too dry. Make sure it’s soft and pliable. Greasing your hands well also helps.
• Golden-Brown Color: Don’t overcrowd the pan when frying. This will lower the oil temperature and result in pale gulab jamuns. Fry in batches for even cooking and a beautiful golden-brown color.

Variations

Let’s get creative! Here are a few ways to customize this recipe:

• Vegan Gulab Jamun: My friend Priya swears by using plant-based paneer (you can find it at most Indian grocery stores) and plant-based condensed milk. It works beautifully!
• Gluten-Free Gulab Jamun: If you’re gluten-free, you can use a gluten-free flour blend in place of the maida. Just make sure it’s a blend designed for baking.
• Spice Level: Adjust the amount of cardamom or rose water to your liking. I sometimes add a tiny pinch of saffron for a luxurious touch.
• Festival Adaptations: These are perfect for Diwali, Holi, Eid, or any special occasion! I often make a larger batch for Diwali and gift them to friends and family.

Serving Suggestions

Gulab Jamun is best served warm, with a scoop of vanilla ice cream or a sprinkle of chopped nuts. They also pair beautifully with a cup of chai (Indian tea).

Storage Instructions

You can store gulab jamuns in an airtight container at room temperature for up to 3 days. They’ll actually get even more flavorful as they sit! You can also store them in the refrigerator for up to a week, but they might become a little firmer.

FAQs

Got questions? I’ve got answers!

• What type of paneer works best for Gulab Jamun? Soft, fresh paneer is ideal. You don’t want anything too firm or dry.
• Can I make the sugar syrup ahead of time? Absolutely! You can make the syrup a day or two in advance and store it in the refrigerator. Just reheat it gently before adding the gulab jamuns.
• Why are my Gulab Jamuns cracking? This usually happens if the dough is too dry. Add a tiny bit more condensed milk or ghee to make it more pliable.
• How do I know if the syrup is at the right consistency? The syrup should be sticky and form a single, stretchy string when you take a drop between your thumb and forefinger.
• Can I bake these instead of frying? While frying gives the best texture, you can bake them. Bake at 180°C (350°F) for about 20-25 minutes, or until golden brown. They won’t be quite as fluffy, but still delicious!