Pin Paneer Gulab Jamun is a very easy sweet that can be made easily at home. When I posted bread gulab jamun I had many requests to post khoya gulab jamun recipe for diwali as I couldn’t make it, pushed myself to make it for new year 2014. I wanted to post khoya jamun by making khoya from the scratch but I am already busy at home and new year celebrations in our apartment so its highly impossible for me to spend 2 hours to make homemade khoya…..So my next option was to get readymade khoya but after searching around 2 hrs I gave up…..So made up my mind to try this paneer jamun as paneer is an easily available ingredient. This is not like our usual jamun , it takes time to absorb sugar syrup……Also the jamuns are chewy unlike our regular jamuns more like rasgulla texture but nevertheless tastes delicious.After all its paneer and sugar….How can the combination go wrong?! But I will sure post milkpowder and khoya jamun versions soon. Pin If you have any more questions about this Paneer Gulab Jamun Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter . Tried this Paneer Gulab Jamun Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Paneer Gulab Jamun Recipe Step by Step
Garnish with any nuts of your choice. Pin
Expert Tips
The dough should be very smooth and dont knead it as it will make the jamuns hard. I recommend adding rose essence, it gives great flavour to the jamuns. You can skip saffron and add cardamom powder, its purely your preference. Make sure you roll the balls smoothly at the same time not too tight. Dont apply pressure while rolling else the center part will not get cooked and will be hard while eating.While rolling if there is a crack then the jamuns will break and open out while frying in oil. Give atleast 2-3 hrs resting time for the jamuns to absorb the sugar syrup well. If you fry for more time paneer becomes hard so take it when its deep golden brown. Make sure you keep in low flame while cooking the jamuns as it may get burnt easily.If the oil is too hot, then the jamuns may turn brown faster but it may not have cooked inside especially the center part. Make sure you have oil just enough for the jamuns to immerse fully. Oil temperature should be just right for the jamuns to cook perfectly, else it will break or will not get cooked inside.
Pin This is the new year treat for all readers and friends of Sharmis Passions. Wait for the surprise giveway very soon! Pin
