Gulab Jamun are dumplings made with khoya (milk solids) and paneer (cottage cheese). Gulab Jamun is eaten all over India and also in Bangladesh, Pakistan and Nepal. It is served during parties, weddings and festivals, but we Indians love them so much that we eat them any time. Gulab Jamun is best eaten at room temperature but during winter eat them hot. You can also enjoy hot jamun with Vanilla Ice cream. Oh! I love it.
These Gulab Jamuns are made the traditional way with homemade Khoya / Khova / Mawa. Checkout our 1 min video on making of Khova/Khoya/Mawa.
Yield: 15 to 20
Prep time: 15 minutes
Total time: 50 minutes
Ingredients for Gulab Jamun
300 grams khoya ( milk solids/ concentration of milk to 1/5 volume)
100 grams paneer (cottage cheese)
100 grams maida (plain flour)
¼ teaspoon baking powder
2 to 3 teaspoon milk
600 grams sugar
1 teaspoon cardamom powder
2 teaspoon kishmish (raisin)
1 teaspoon cut mishri optional (rock candy)
A few strands of kesar (saffron)
600 grams sugar
400 ml water
1 teaspoon rose water
Ghee for frying
Directions for Gulab Jamun
- Grate khoya and paneer. Mix and mash it with your palm.
- Add maida, baking powder and make a dough by adding milk. Mix well but gently.
- Cover the dough with wet cloth and leave it to rest for 15 minutes .
- Make sugar syrup in a pan by boiling water and sugar together. Add the rose water.
- Mix cardamom powder, raisins, mishri and saffron together to be stuffed in the Jamuns.
- Heat ghee in a pan to fry the Jamuns. Ghee should not be very hot.
- Now knead the dough gently and make lemon size balls. Flatten a ball and place little of the raisin mix and close the ball. Roll the ball between your palms lightly.
- Fry them on low heat till brown in colour. Drain and dip them in the sugar syrup.
- When all the Jamuns are dipped in the syrup heat the pan for a few minutes.
- This will help the Jamuns to absorb the syrup well and become soft.
- Serve hot or at room temperature.