Paneer Gulab Jamun

It's the festival season here and i have started making gulab jamun a week prior to the festival just because i'm crazy about this particular sweet. I wanted to make it something special out of the ordinary so i went to make paneer gulab jamun. Though there were so many tempting ads going around in the TV for instant gulab jamun mix, i specifically ignored it all! Here it is guys! - tried and tested recipe of paneer gulab jamum.

I have used home made paneer - recipe can be found at this link. Pulse the paneer in a mixer jar for 2-3 times and knead it along with milk powder, all purpose flour/wheat flour. I have used wheat flour in today's recipe. The dough is ready and make your favorite shapes for frying in oil. Then soak fried jamun's in warm sugar syrup. Tada! paneer jamun - a savior for our sweet tooth any time. Happy Cooking guys !

Ingredients:

250 gms of crumbled paneer
3 tbsp milk powder
1 cup sugar
1/2 cup water
few spoons of milk
few saffron strands
1 tsp cardamom powder or 1 cardamom (optional)
oil or ghee for deep frying
1 tsp ghee/clarified butter

1. In a bowl, add freshly made paneer.

2. Gently break it into small pieces using hands.

3. Then add this to a mixer jar and pulse it twice.

4. Now, add milk powder and pulse it further for 2 to 3 times.

5. Transfer the mixer jar contents to a bowl and knead well to form a dough.

6. Add a tsp of ghee to make it non-sticky and smooth.

Tip: If the dough is too soggy then add some more milk powder or if it's too hard add few spoons of milk to make the dough of correct consistency.

7. Take a little amount of dough and form small log shaped jamoons or round shaped jamoons as desired.

8. Heat a pan with sugar and water.

9. Bring it to boil.

10. Add cardamom and saffron strands.

11. Heat a wok or kadai with oil.

12. Add a pinch of dough to test the temperature - the pinch of dough should raise immediately onto the top of the oil.

13. Then fry the jamoons.

14. Let it turn into dark brown, then remove it from oil.

15. Add fried jamoons into warm sugar syrup and let it sit for about 2 hours before serving.

16. Serve the gulab jamoons chilled or just like that with a scoop of vanilla ice cream - it's the best of two worlds !

17. This version of paneer gulab jamun is so dense as you can see the slice of it and it's really drool worthy and totally healthy as compared to the store brought ready mix.

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