"Authentic Gulab Jamun Recipe with Khoya and Paneer: A Classic Festive Sweet"

    Gulab Jamun is a quintessential Indian sweet that holds a special place in the hearts of many. Traditionally, this melt-in-the-mouth delicacy is made using Khoya/Mawa, giving it a rich texture and authentic taste that truly stands out. While variations like Gulab Jamun with Milk Powder have become popular, using Khoya as the base ingredient elevates the flavour and texture to a whole new level. This recipe showcases how to make Gulab Jamun using Khoya and Paneer, perfect for any festive celebration or special occasion.

    I have been making Gulab Jamuns at home since my college days, and it's one of the sweets I make most frequently. It’s a favourite in our household, especially loved by my son, who can never get enough of it!

What is Khoya/Mawa?

    Khoya (also known as Mawa) is a type of milk solid, made by reducing and thickening full-fat milk until all the moisture evaporates. It is known by different names across India—Khoya/Kova in North India, Mawa in Western states like Gujarat and Rajasthan, and Khoya/Khova in South India, especially in traditional sweets like Palkova.

    Khoya is a versatile ingredient used in a variety of Indian desserts, including Gulab Jamuns, Laddoos, Halwas, Burfis, Kulfis, and Rabdi. The only ingredient required to make Khoya is full-fat milk, along with some time and patience. The end result is a rich, unsweetened milk product that adds depth to any dessert.

Discover more festive delights on the blog! Check out our Authentic Gulab Jamun Recipes for a similar melt-in-mouth experience

Indulgent Gulab Jamuns – A Sweet Delight with a Soft, Syrupy Centre

Ingredients for Gulab Jamun with Khoya and Paneer

For the Gulab Jamun:

• 1 cup Khoya/Mawa
• 1/2 cup Paneer
• 1/4 cup All-Purpose Flour (Maida)
• A pinch of Baking Powder
• 1-2 tablespoons Curd or Milk
• A pinch of Salt (optional)
• Few Almonds or Pistachios (optional, for garnish)

For Deep Frying:

• Oil or Ghee, as needed

For the Sugar Syrup:

• 2 cups Water
• 1.5 cups Sugar
• 3-4 Green Cardamoms
• A pinch of Saffron Strands (optional)
• 1 teaspoon Rose Water (optional)

 

How to Make Gulab Jamun with Khoya and Paneer

    Enjoy the authentic taste of Gulab Jamun made with Khoya and Paneer, a melt-in-the-mouth dessert perfect for any celebration. Follow this detailed recipe to achieve the best results.

Preparation

Kneading the Dough

Mash the Khoya

• Take 1 cup of Khoya/Mawa in a bowl and mash it well until there are no lumps.

Add Paneer

• Grate 1/2 cup of Paneer and add it to the mashed Khoya. Mix and mash well to ensure a smooth texture without lumps.

Mix Dry Ingredients

• In a separate bowl, whisk together 1/4 cup of all-purpose flour, a pinch of salt, and a pinch of baking powder. Add this mixture to the Khoya-Paneer blend.

Form a Soft Dough

• Gradually add 1–2 tablespoons of curd or milk, mixing well to form a soft dough. If the dough feels dry or crumbly, add a little more curd or milk until you achieve a soft, pliable texture.

• Let the dough rest for about 5-8 minutes.

   

  Pro Tip: Make sure there are no lumps in the dough before adding liquid ingredients, as they will affect the texture of the final Gulab Jamuns. If the dough feels dry, don’t hesitate to add a bit more curd or milk to soften it.

   

Making the Sugar Syrup

Combine Water and Sugar

• In a heavy-bottomed pan, add 2 cups of water and 1.5 cups of sugar. Stir continuously on low heat until the sugar completely dissolves.

Clarify the Syrup

• Once the sugar is dissolved and the mixture starts to boil, add 2 tablespoons of milk to remove impurities. The dirt will coagulate and float on the surface, which you can skim off using a slotted spoon.

Add Flavours 

• Stir in 3-4 green cardamoms, a pinch of saffron strands, and 1 teaspoon of rose water for a fragrant touch.

Check the Consistency

• Simmer the syrup for 8–10 minutes until it thickens slightly. The syrup should be sticky but should flow easily from a ladle.

• Turn off the heat and set the syrup aside.

   

  Pro Tip: Adding milk is an old trick passed down by my dad, which helps to clarify the syrup by removing any impurities. Make sure not to overheat the syrup, as it can caramelize and thicken too much.

   

Cooking Instructions

Deep Frying the Gulab Jamuns

Heat the Oil/Ghee

• In a deep pan, heat enough oil or ghee for frying over medium heat.

Shape the Dough

• Divide the dough into small, even-sized portions and roll each one into a smooth ball. Optionally, you can place an almond or pistachio or a raisin inside each ball for a crunchy centre.

Fry Until Golden Brown

• Gently drop the dough balls into the hot oil, reducing the flame to low-medium.

• Fry the balls until they are golden brown, turning them frequently for even colouring.

Remove and Soak in Syrup

• Once the Gulab Jamuns are done, use a slotted spoon to remove them from the oil and immediately drop them into the warm sugar syrup.

Soaking the Gulab Jamuns

Let Them Soak

• Allow the fried Gulab Jamuns to soak in the sugar syrup for at least 2-3 hours. This helps them absorb the syrup and become soft and juicy.

Optional Step for Faster Soaking

• For a quicker soaking process, you can simmer the Gulab Jamuns in the syrup over very low heat for a few minutes.

   

  Pro Tip: Ensure the Gulab Jamuns are not overcrowded in the syrup. Using a wide bowl or pan helps them soak better. If you opt to simmer them in the syrup, be cautious not to overcook, as this can cause the Gulab Jamuns to break apart.

   

Serving Suggestions

• Classic Style: Serve the Gulab Jamuns warm or cold with a hearty drizzle of sugar syrup on top.
• With Rabri: Dunk these melt-in-the-mouth Gulab Jamuns into a bowl of Rabri for a truly indulgent experience.
• With Ice Cream: Pair the Gulab Jamuns with a scoop of vanilla or pistachio ice cream for a delightful fusion of hot and cold, making it an irresistible dessert combo.

Storage and Usage Tips

• Refrigerate any leftover Gulab Jamuns in an airtight container for up to 5 days. Before serving, you can warm them slightly.
• Freezing Option: If you wish to freeze them, do so without the syrup. Thaw the Gulab Jamuns completely before soaking them in freshly made sugar syrup.

FAQs

Can I prepare Gulab Jamuns in advance?

• Yes, you can make the dough ahead of time and store it in the refrigerator for up to a day. Fry and soak them in syrup when ready to serve.

Why are my Gulab Jamuns hard?

• Hard Gulab Jamuns could be due to over-kneading the dough or frying them at high temperatures. Always fry on medium heat for even cooking.

Can I skip the sugar syrup?

• The syrup is essential for the authentic flavour and texture of Gulab Jamuns. For a lighter option, you can make a thinner syrup with less sugar.

Notes and Pro Tips

• Avoid Over-kneading: Over-kneading the dough can make the Gulab Jamuns dense. Knead just enough to combine the ingredients.
• Use Fresh Ingredients: For the best texture, make sure your Khoya and Paneer are fresh and not dried out.
• Maintain Medium-low Heat While Frying: This ensures the Gulab Jamuns cook evenly and develop a uniform golden-brown colour.

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*Tips & Tricks from Dad’s Kitchen

• Removing Impurities: Dad always adds milk to the sugar syrup to remove any impurities. This is a tried-and-true trick for clear syrup. Simmer until all impurities float to the top, then skim them off.
• Perfect Frying Temperature: Always fry on a low heat. It may take longer, but it ensures that the inside is cooked perfectly.

METHOD :

CHICKEN IN SCRAMBLED EGG GRAVY

HOW TO COOK CHICKEN IN SCRAMBLED EGG GRAVY

INGREDIENTS :

To Grind :

To Garnish :

METHOD :

• Heat Oil in a pan on a medium flame, Splutter Fennel Seeds and Curry Leaves.
• Add finely chopped Onions and Green Chillies.
• Saute them until Onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder to the above and fry for a while on a very low flame.
• Add finely chopped Tomatoes and saute it until tomatoes are well cooked and oil separates from the masala.
• Add Chicken Pieces and give a quick stir.
• Sprinkle some water, if required.
• Cover and cook until the Chicken Pieces are done.
• Grind Coconut with Garlic Cloves into very fine & thick paste.
• Add this to the Masala along with Salt and mix well.
• Allow it to boil on a very low flame for few minutes or until the raw flavour goes.
• Beat the Eggs slightly and pour them into the masala.
• Scramble the Eggs in the masala stirring it continuously on a very low flame for 3-5 minutes.
• Garnish the gravy with chopped Coriander Leaves.
• Serve Chicken in Scrambled Egg Gravy Hot along with Parotta/Roti Canai or Chapatis.

NOTES :

• Do not add water while cooking Tomatoes.
• Grind the Coconut Paste with less water into a fine and thick paste.
• Slow cooking the masala on a very low flame enhances the flavour.
• When eggs are added into the masala it tends to give out some water.
• If preferred can add more eggs.
• Make sure it's scrambled finely on a low flame for 3-5 minutes.
• This is to ensure that any water in the masala is well absorbed and there is no raw flavour of the egg in the Gravy.
• This Gravy can be cooked without Chicken too.
• Adjust the amount of spices to your preference.
• Serve Chicken in Scrambled Egg Gravy hot and reheating wouldn't be a good idea.  
• So prepare what's necessary for a serving.

PAROTTA

• The first being the resting periods between Kneading, Shaping and Rolling.
• Next - Moisture the dough by smearing oil over the shaped dough balls instead of adding oil while kneading the dough. 
• Then comes the perfect shaping technique, which yields flaky Parottas.
  

PAROTTA WITH EGG AND CHICKEN GRAVY

HOW TO MAKE PAROTTA / ROTI CANAI

PAROTTA / ROTI CANAI

INGREDIENTS:

For Parotta/Roti Canai:

METHOD:

For the Dough:

• Mix Sugar, Salt and Water in a cup until sugar and salt are well dissolved.
• Sift the All-purpose Flour once.
• Take the flour in a large bowl.
• Make a well in the middle and pour in the Salt-Sugar mixture.
• Stir well and keep it covered for 15 minutes.
• After 15 minutes, knead the mix into a pliable dough.
• Leave it aside for 10 -15 minutes.
• Grease your hands with few teaspoons of oil and knead the dough  for 8-10 minutes.
• Adding oil at this will reduce the stickiness of the dough and easier to knead.
• After 10 minutes divide the dough into equal parts and roll them up into a ball.
• Rub oil generously over the dough balls, cover them with clean and wet kitchen towel and leave it aside for 30 minutes.
• Grease your work surface with oil.
• Take a dough ball on the work surface, gently press it with your palm and flatten them.
• Roll the dough until it turns into a thin sheet, make sure not to tear the dough.
• Use some oil to roll the dough.
• Slowly remove the thin dough sheet with your hands and gently pull on the edges.
• If the dough is in perfect consistency then it wouldn't tear much.
• Stretch the sheet from all direction (without tearing) until it becomes thinner and thinner.
• Smear some oil over the stretched sheet with your hands or using a brush.
• Gently lift the rolled sheet and fold them into pleats until they are folded into a long strip.
• From one end coil the folded strips around itself into a spiral.
• Tuck in the loose ends.
• Again smear oil over the coiled dough and leave it aside for 10 minutes. 
   

  For Parotta/Roti Canai:
  

• Meanwhile, heat the griddle in high flame.
• Roll the coiled dough with a rolling pin or just by gently pressing them with your palm to make a perfect round shape.
• Place the rolled Parottas on the hot griddle and cook one side.
• Lower the flame slightly and turn the parotta once and cook on the other side.
• Drizzle some oil over the parottas while they are cooking.
• Wait until small golden spots start to pop around.
• Once cooked they will be crisp on the outside.
• Follow the suit for rest of the parottas and keep them stacked.
• Once done slightly crush the stack with both your hands.
• This is to ensure that the layers are separated and the parotta is flaky.

NOTES:

• Use more water if necessary, while kneading the dough.
• Can substitute half the quantity of water with milk, if you prefer a rich texture.
• Adding sugar is truly optional.
• Use oil to roll the dough instead of flour.
• While rolling the dough balls, it should stretch easily. Few small tears are fine.
• If you mess up with the dough while rolling, roll the dough again and leave it aside for 5- 10 minutes before starting over again.
• It's equally important to grease the dough balls and leave them aside for at least 10 -15 minutes at every stage.

CHOCOLATE CHIP COOKIES

CHOCOLATE CHIP COOKIES

INGREDIENTS :

METHOD :

• Take butter in a large bowl, beat it for 1 minute on medium speed using a hand mixer or stand mixer with paddle attachment until it turns soft and creamy.
• Add Brown Sugar, Sugar and beat it again in medium speed until fluffy.
• Add in the Egg and the Vanilla Extract and beat it again until all the ingredients are well combined.
• In a separate bowl, sieve All-purpose Flour and Corn Starch along Baking Soda and Salt once.
• Gradually add the flour mix into the above Butter mix in low speed until well combined.
• The cookie dough will be thick.
• Mix the Semi-Sweet Chocolate Chips to the dough until they are evenly disbursed.
• Cover the dough in a plastic wrap and chill for at least 1 hour.
• Remove the cookie dough from the refrigerator and allow it to sit at room temperature for 10 -15 minutes.
• Preheat the Oven to 350℉ / 180°C.
• Line a Baking Sheet with Parchment Paper. 
• Roll the chilled dough into small balls.
• Arrange them over the Parchment Paper and bake them for 8-10 minutes.
• The cookies would be slightly golden brown in colour.
• Allow it to cool for 5-10 minutes. 
• Once cooled, store them in air tight jars.