Dry jamuns

 Dry gulab jamuns made with khoya (evaporated milk solids) and paneer


ingredients (measuring cup used, 1 cup = 250 ml)


Jamun balls:


250 grams soft khoya or 1 cup tightly packed khoya/mawa/dried evaporated milk solids


100 grams paneer or ½ cup tightly packed grated paneer/cottage cheese


3 tbsp all purpose flour/maida


1 tbsp milk.


oil or ghee for deep frying


For sugar syrup:


300 grams sugar or 2 cups sugar


1.5 cups water


1 tbsp rose water


½ tsp cardamom powder


12 to 15 strands of saffron/kesar


For coating:


2 to 3 tbsp fine sugar


In a bowl, take 250 grams of khoya or mawa. The khoya used for gulab jamuns is the soft koya. Mash the khoya very well with your hands. keep aside. There should be no lumps or small bits or pieces in the khoya. You can also grate and then mash the khoya. Grate 100 grams paneer and keep aside. 


100 grams paneer yields about ½ cup grated paneer. Now add the grated paneer and 3 tbsp all purpose flour (maida) to the mashed khoya.


Add 1 tbsp milk. Gently mix everything very well. Bring together this mixture and form into a dough. Do not knead the dough. Just mix and gather to a dough. If the mixture looks dry and does not cling together to a dough, you can add 1 tbsp more of the milk. 


Pinch small marble sized balls from the dough and roll them in a round shape between your palms. Roll lightly and not heavily. Roll all the jamuns this way and keep them covered.


sugar syrup:


Take 2 cups sugar in a pan and add 1.5 cups water. Keep this pan on stove top on a low to medium flame and stir so that the sugar begins to dissolve. When all the sugar is dissolved. Cook the sugar syrup on a low to medium flame till you get ½ string consistency or the syrup becomes sticky. Switch off the flame and add ½ tsp cardamom powder and 12 to 15 strands of saffron, crushed. Also add 1 tbsp rose water.


Heat oil for deep frying in a kadai or deep pan on a low to medium flame. For testing, slid a tiny dough ball in the hot oil. The ball should come up slowly and not quickly. This is the temperature at which we will fry the jamuns. Keep the flame to a low and fry this tiny jamun ball. Fry this small jamun till it becomes golden. If this jamun ball breaks, then add a few tsp of flour to the dough and mix well again. before you begin shaping the jamuns, you can do this test. When you see light golden spots, turn over the jamuns gently. the jamuns fry very quickly. Fry till they turn golden colour. Remove with a spoon and place them on paper towels to remove excess oil.


Whilst they are hot, quickly add them to the sugar syrup. fry all the jamuns in the same way and add them to the sugar syrup. Cover and allow the jamuns to soak in the sugar syrup for about 2 hours.after 2 hours, gently strain the jamuns from the sugar syrup. then take each jamun and roll it in a small plate consisting of 2 to 3 tbsp sugar or 2 to 3 tbsp desiccated coconut



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