There are so many recipes of making Gulab-jamun. Like, making gulab-jamuns from milk powder or using bread crumbs to make gulab-jamuns. Traditional recipe of combining mawa (khoya) and paneer (cottage cheese) is an evergreen one.
I prefer those recipes that allow me to use ingredients that I already have at home. I make gulab-jamun using milk powder when I have milk powder at home and want to make some use of it.
When I have residue mawa left from making ghee at home I opt for this recipe to make super soft gulab-jamuns. It’s an easy to make recipe with basic ingredients available at home. I prefer using home-made paneer than ready made ones. However this recipe can be followed to make gulab-jamuns from ready-made mawa and paneer.
Gulab jamun is a popular Indian sweet during festival times. In my family all are blessed with sweet tooth and we need some reason to have desserts. When we have khoya at home it becomes a common discussion at dinner table that what next can be made from it.
In-fact we already had discussion on what can be made from sugar syrup that remains from these gulab-jamun! I suppose my next post will probably be on that. 🙂
So here is the process I follow to make gulab-jamuns.
- Making time: 45 minutes
- Serving: 20 pieces (medium-size)
Ingredients for sugar syrup:
- Sugar: 2 1/2 cup
- Water: 3 cups
- Saffron: few strands
- Cardamom: ½ tea spoon
Ingredients for gulab-jamuns:
- Mawa: 2 cups
- Paneer: 1/4 cup
- All purpose flour (maida): ¼ cup
- Baking soda: ¼ tea spoon
- Milk: few spoons
- Rose extract: ½ tea spoon (optional)
- Oil/ghee for deep frying
- Almonds, saffron, Pistachios for garnishing
Procedure of sugar syrup:
- To make the syrup add water and sugar into a vessel and put it on low flame. It will approximately take 15 minutes.
- Take a drop of syrup between your finger tip, join your fingers and move them apart. You must see a strand. This is called “ek taar ki chaasni”. We need “ek taar ki chasni” for gulab-jamuns.
You must have heard “ek taar” and “do taar ki chasni” in context of making Indian sweets. I use to get intimidated by these culinary jargon’s. Now I know it simply means no of strings you get during the finger-test. 🙂
Make the sugar syrup (chaasni) and keep aside. The sugar syrup should be at room temperature while putting gulab-jamuns into it. If the syrup is hot gulab-jamuns will burst.
Also, sugar will thicken a bit on cooling. So, it’s advisable to make it before-hand you will get exact idea on cooling and no chance of any doubt. If on cooling you find syrup too runny put it again on flame and if it’s too thick on cooling just add little water and heat a little. See it’s so easy! 🙂
- Add few strands of saffron, cardamom powder and rose extract in this syrup and keep aside.
Procedure of Gulab jamuns:
- If the mawa is kept in fridge keep it out for 30 minutes. It will return to room temperature and become soft.
- Take paneer and mawa in a big plate and mix with hand. After rubbing pass the mixture through the grater. This will further remove any lumps if any and give smooth mixture.
- Add all purpose flour, baking soda and mix thoroughly. You will notice mixture leaving ghee and your palms will be greasy. The mixture should be soft enough to bind into balls, there shouldn’t be any cracks. If there are any cracks balls will break while frying.
- If it’s difficult to bind into balls without visible cracks, it means mixture is dry. Sprinkle few drops of milk and then try to bind. You can choose either round or cylindrical shape. Keep the size small as it will double up when soaked in sugar syrup.
- Before shaping all the balls let them pass through the frying test. To do the frying test, drop two three small balls into hot oil. See if balls are maintaining their shape and are not bursting. If they pass the test then fry other balls too.
- Just in case if the balls are bursting, sprinkle few drops of milk and mix properly. Shape the balls and fry them on low flame till they turn golden brown.
- Carefully fry all the gulab-jamuns in small batches say five at a time. These gulab-jamuns are soft so frying in small batches reduces their chances of breaking.
- Dip the gulab-jamuns in sugar syrup. Cover the vessel with a plate and let the gulab-jamun soak the syrup for 2 hours before serving. You will notice the size of gulab jamuns have increased.
- Garnish with few almond, pistachios pieces before serving. Can be served warm or at room temperature.
Which other Indian sweets come to your mind while reading this post? What do think what else can be made using residue mawa?