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Festivals are round the corner and soon the country is going to celebrate a lot of festivals. Though the entire world is facing global pandemic but this doesn’t stop us celebrating life. Starting with Rakshabandhan followed by Ganesh Chaturthi, India is ready to celebrate all the festivals, not in public but at home. Yes, we collectively have to come together and fight against this crisis and for that first we all have to stay safe. We have to be inside our homes with our family and celebrate good time. And in my country every good occasion calls for sweets and the celebrations double when sweets are all home made. Gulab Jamun is one such quintessential sweet made during almost every happy occasion. This also happens to be the most favorite sweet of yours truly. And over the years I have tried and experimented almost 4-5 versions of gulab jamun. From Mawa to Bread and Sweet potato, I have a huge range of Gulab Jamun recipes. Today I’ll be sharing another unique yet easy version of gulab jamun made with home made paneer, aka PANEER GULAB JAMUN made without Mawa or Khoya.
How to make Home Made Paneer / Chenna :
Boil milk in a thick deep vessel. As soon as the milk comes to boil, add one lemon’s juice to split the milk. You can use two lemons also depending on the speed of the milk splitting. Once the chenna is separated from the water take it out and strain it into a muslin cloth and tie it for 10-15 mins so that the excess water gets drained out. After 15 min open the cloth and take out the chenna/paneer in a flat base tray. Start mashing it evenly with the bottom part of your palm to make it smooth. Be gentle while mashing it. Make sure no chenna granules should be left. Now you can use this chenna base to make Rasgulla or Gulab Jamun etc.
How to make Paneer Gulab Jamun :
Take paneer in a clean dry plate and mash with your lower end of palm to break granules and make it fine and smooth. Now add flour and baking powder to the paneer and mash again. Collect the paneer dough and cover with a muslin cloth for 5 mins. Pinch a lemon size portion from the dough and gently roll between the palms to make a smooth ball. There should not be any cracks in the ball. Place the prepared paneer balls in a plate and again cover them with a muslin cloth and keep aside. To make syrup, take a bowl and add sugar and water and heat. Let the sugar dissolve and boil till you get one string syrup. Add cardamom powder and saffron to the syrup and keep aside. You may also add 2-3 drops of lemon juice to the syrup to avoid forming crystals. Heat ghee or oil in a deep wok and reduce the flame to medium low and gently drop the paneer balls in batches of 4-5. Fry the balls till golden in color and then strain them on a kitchen towel and keep aside. Fry the rest of the balls in same way and keep aside. Now drop all the fried gulab jamuns to the sugar syrup and cover the bowl with the lid. Let the gulab jamuns soak in the syrup for atleast 40 mins to one hour. Garnish the Paneer Gulab Jamuns with chopped nuts and dried rose petals and serve warm.
You may also like : BREAD GULAB JAMUN, SWEET POTATO GULAB JAMUN , BAKED GULAB JAMUN DESSERT
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
pieces
|
- 1 tsp Cardamom Powder
- 7-8 strands saffron optional
- 250 grams Home made paneer
- 1 tsp Maida/ All purpose flour
- 1 pinch baking powder
- 1 cup Pure Ghee or Oil
- 1 tbsp Chopped nuts for garnish
- 1 tbsp Rose Petals for garnish
Ingredients
For Paneer Gulab Jamun :
|
|
- Take paneer in a clean dry plate and mash with your lower end of palm to break granules and make it fine and smooth.
- Now add flour and baking powder to the paneer and mash again. Collect the paneer dough and cover with a muslin cloth for 5 mins.
- Pinch a lemon size portion from the dough and gently roll between the palms to make a smooth ball. There should not be any cracks in the ball.
- Place the prepared paneer balls in a plate and again cover them with a muslin cloth and keep aside.
- To make syrup, take a bowl and add sugar and water and heat. Let the sugar dissolve and boil till you get one string syrup.
- Add cardamom powder and saffron to the syrup and keep aside. You may also add 2-3 drops of lemon juice to the syrup to avoid forming crystals.
- Heat ghee or oil in a deep wok and reduce the flame to medium low and gently drop the paneer balls in batches of 4-5. Fry the balls till golden in color and then strain them on a kitchen towel and keep aside. Fry the rest of the balls in same way and keep aside.
- Now drop all the fried gulab jamuns to the sugar syrup and cover the bowl with the lid. Let the gulab jamuns soak in the syrup for atleast 40 mins to one hour.
- Garnish the Paneer Gulab Jamuns with chopped nuts and dried rose petals and serve warm.
If you liked this Gulab Jamun recipe, then try making at home and share your feedback with me in comments below. Keep yourself updated by signing up our news letter and for more instant updates follow us on Instagram @SpoonForkAndFood
Stay Safe, Stay Home & Happy Cooking!
Love : Shaheen
