If you're looking for festive inspiration, check out my collection of Classic Indian Sweets perfect for Diwali Celebration!

Quick Note: For a step-by-step guide on making the perfect Gulab Jamun, visit my Gulab Jamun recipe page for tips and tricks!

Pro Tip: For the best results, soak the Gulab Jamun in sugar syrup until they’re beautifully plump. Then, simply make a slit and fill them with sweetened Khoya. Voilà! You have a scrumptious Gulab Jamun Chum Chum ready to impress.

 

GULAB JAMUN IN RABRI/RABDI

HOW TO MAKE INSTANT GULAB JAMUN WITH READY-MADE MIX

GULAB JAMUN IN RABRI/RABDI

INGREDIENTS :

For Instant Gulab Jamuns :

For Deep Frying:

• Whisk the Instant Gulab Jamun Powder in a bowl. Let it Powder be without any lumps.
• Add Ghee and 3 Tbsp of Milk into it and mix well.
• Knead the dough by adding little Water at a time, to get a soft pliable dough.
• The dough should not be crumbly or dry.  If it is dry, add some water and knead again.
• Leave this aside for about 5-8 Minutes.
• Make smooth small balls from the dough. Ensure that there are no cracks in it.
• Heat Oil/Ghee, reduce the flame to medium-low.
• Add the balls and fry them until they become golden brown in colour.
• Toss the balls frequently in oil to get an even colour.
• When they are done, remove them from the oil with a slotted spoon and drop them into the sugar syrup.
• Let the fried Gulab Jamuns soak in the Sugar Syrup for at least 2-3 hours.
• Serve Gulab Jamuns warm or cold, topped with sugar syrup.
• Can also garnish them with Almonds or Pistachio slivers.

 GULAB JAMUNS IN RABRI/RABDI

GULAB JAMUN IN RABRI/RABDI

INGREDIENTS:

For Gulab Jamuns in Rabri/Rabdi:

For Garnishing:

METHOD:

• Remove the well soaked Gulab Jamuns from the Sugar Syrup.
• Line up the Gulab Jamuns on a shallow serving bowl.
• Pour the Rabri/Rabdi over the bread slices.
• Let the Rabri cover the Gulab Jamuns.
• Garnish Gulab Jamuns in Rabri/Rabdi with slivered Almonds, Cashew Nuts and Pistachios.
• Sprinkle few strands of Saffron and Rose Petals.
• Refrigerate Gulab Jamuns in Rabri/Rabdi for about 2-3 hours before serving.
• Can serve Gulab Jamuns in Rabri/Rabdi Warm or at room temperature or chilled.

GULAB JAMUN IN RABRI/RABDI

Bengali Langcha/Lyangcha

Looking for More Festive Recipes? Click Here for Diwali Inspirations!

Master the Art of Making Bengali Langcha/Lyangcha: A Step-by-Step Guide

Close-Up View of Bengali Langcha/Lyangcha

 

*TIPS & TRICKS :

Why You Should Try Langcha This Diwali

Langcha is an excellent festive treat to your Diwali celebrations. Here’s why:

• Unique Twist: Langcha offers a refreshing variation to traditional sweets like Gulab Jamun.
• Easy to Prepare: If you have homemade Paneer or Mawa, Langcha can be made quickly and easily.
• Shelf Life: Langchas can be stored in the refrigerator for up to a week, making them a convenient option for festive indulgence.

Try This Bengali Langcha Recipe!

    Indulge in the rich flavours of Bengali Langcha this Diwali. If you're looking for more traditional sweets to complement your festive menu, check out our other Gulab Jamun Recipes for more inspiration.  While Gulab Jamun remains a global favourite, exploring variations like Langcha and Pantua adds a delightful twist to your sweet offerings. Whether you're a fan of the classic or eager to try something new, these Bengali festive treats are sure to impress.

HOW TO MAKE GULAB JAMUN WITH MILK POWDER

GULAB JAMUN

INGREDIENTS:

For Gulab Jamun:

• Whisk together Milk Powder, All Purpose Flour & Baking Soda in a bowl.
• Add Ghee and 1 Tbsp of curd into it and mix well.
• Knead the dough by adding a little curd at a time, to get a soft texture.
• The dough should not be crumbly or dry.  If it is dry, add some yoghurt and knead again.
• Leave this aside for about 5-8 Minutes.
• Make smooth small balls from the dough.
• Heat Oil/Ghee, reduce the flame to low.
• Add the balls and fry them until they become golden brown in colour.
• Toss the balls frequently in oil to get an even colour.
• When they are done, remove them from the oil with a slotted spoon and drop them into the sugar syrup.
• Let the fried Gulab Jamuns soak in the sugar syrup for at least 2-3 hours.
• Serve Gulab Jamuns warm or cold, topped with sugar syrup.
• Can also garnish them with Almonds or Pistachio slivers.

GULAB JAMUN

 For Sugar Syrup:

• Add Sugar and Water,  in a heavy bottomed pan.
• Keep this on a low flame and do not stir the sugar.
• Let the Sugar dissolve automatically due to the heat.
• Do not stir when the sugar solution starts to boil.  This will affect the consistency of the syrup.
  
• Once the sugar is dissolved and when the sugar solution starts to boil, add 2 Tbspns of milk into it.
• This is to remove the dirt from the Sugar.  The dirt coagulates and starts to float on top and at the sides of the pan, remove them from the sugar solution using a slotted spoon.
• Always keep the flame low.  Once the dirt is removed, strain the syrup using a strainer.
• Stir in Cardamom Powder, Rose Water/Essence and Saffron.
• STICKY SYRUP : For Gulab Jamuns we need a bit of a sticky syrup.  To test the consistency, take the syrup in a ladle and touch it with your fingers. It should be sticky if we slide it through our fingers.
• Switch off the fire and leave the sugar syrup aside.
• Overheating the sugar solution will caramelize it.

"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.