Paneer Gulab Jamun
Recipe type: Dessert, Sweet
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 2 cups oil for deep frying
  • 60 gms cottage cheese (soft paneer)
  • 2 tbsp milk powder
  • ½ t/s cardamom powder
  • 450 gms khoya (evaporated milk fudge Or mava)
  • 2.5 tbsp hot milk Or as required
  • 2 tbsp clarified butter (ghee)
  • 60 gms refined flour
  • 1 t/s baking powder
  • a pinch of salt
  • 500 gm sugar
  • 250 ml water
  • 1 t/s vetiver essence (kewra)
  • 1.5 tbsp pistachio flakes
  • 1.5 tbsp almond flakes
  • few saffron strands (optional)
  • a pinch of salt
How to make the recipe?
  1. You could make cottage cheese (chena) at home Or use readymade cottage cheese. If you want to make chena at home. Take about 1 ltr milk and place for boiling. Once it reaches it's boiling point add 1 tbsp vinegar Or ½ lime juice.
  2. The milk will start to curdle. Switch off and keep aside for 5 mins. Now strain this mixture over a line cloth. Collect the milk solids and place a heavy weight over it for 2 hrs. Your chena is ready to be used. You could use the whey for kneading the dough.
  3. For Gulab Jamuns sift all dry ingredients like flour,milk powder, salt and baking powder. Also add cardamom powder, khoya and cottage cheese.
  4. Now add clarified butter, hot milk, saffron and pinch of salt. Knead into a soft and smooth dough. Add little more milk if dough is too dry.
  5. Divide into 20 balls and cover with a damp cloth. Meanwhile let's make our sugar syrup.
  6. Boil water with sugar in a pan. I have used organic sugar hence couldn't fine scum. But if there is scum then please remove it with the help of spoon.
  7. Cook syrup on low heat until it's thickened and reaches thread like consistency.
  8. Now add pistachio, vetiver essence and almond flakes to the syrup.
  9. Take a deep pan add oil. Once oil is hot fry the balls until golden brown from all sides. Remove the fried balls with slotted spoon.
  10. Place them over absorbent napkins for 2 mins. Transfer these fried balls over the warm sugar syrup one by one.
  11. Leave the balls into the syrup for 2 hrs Or until they absorb the water and swells. Serve them warm Or chilled.
Notes
It's important to soak the fried balls into the sugar syrup while it's hot.

Don't fry the balls over high heat else they might get burnt.

You could use home made cottage cheese Or store ones. But they should be soft and hot hard.

It's crucial for the dough to be soft and smooth.
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/paneer-gulab-jamun/