APPLE SAGO PAYASAM/KHEER

APPLE SAGO PAYASAM/KHEER

APPLE SAGO PAYASAM/KHEER

APPLE SAGO PAYASAM/KHEER

INGREDIENTS:

To Cook Tapioca Pearls/Sago/Javvarisi :

For Apple Sago Payasam/Kheer:

For Garnishing:

APPLE SAGO PAYASAM/KHEER

METHOD:

To Cook Sago/Tapioca Pearls: 

• Heat 1 Tbspn of Ghee in a Pressure Cooker/non-stick/heavy-bottomed pan.
• Roast the Tapioca Pearls/Sago/Javvarisi on a very low flame until it Pops. (stirring and toasting it consistently).
• Add 1 Cup of Water along with a pinch of Salt and pressure cook the Roasted Tapioca Pearls/Sago/Javvarisi.
• Pressure cook for 2 Whistles on a high flame, reduce the flame and cook for another 3-4 whistle.
• Switch off the flame and allow the pressure to release.

For Apple Sago Payasam/Kheer:

• Heat 1 Tbspn of Ghee in a pan and roast the slivered Cashew Nuts & Almonds on a low flame until it turns into a light golden brown in colour.
• Remove it with slotted spoons and keep it aside.
• In a separate Pan Boil the Milk, stirring it continuously.
• Meanwhile Wash, Peel, Core & Grate the Apple.
• Fry the grated Apple in the remaining Ghee on a low flame until it turns translucent.
• Pour in the Milk to the above.  Let the temperature of both the sauteed Apples and Milk be the same.
• Otherwise, it may curdle the Milk.
• Cook this on a low flame stirring it continuously for few minutes.
• Now add cooked Tapioca Pearls/Sago & give a quick stir.
• Pour in the Condensed Milk and mix well. 
• Let it cook on a low flame for a few minutes, make sure to stir the Payasam frequently.
• Grind the Cardamom Pods along with Sugar into a fine powder and add it to the Apple Sago Payasam/Kheer.
• Allow it to boil on a very low flame for about 5-10 minutes, stirring frequently.
• Switch off the flame once it reaches the desired consistency.
• Garnish it with ghee roasted Cashew Nuts and Almonds or any other dry fruits & nuts of your choice.
• Serve Apple Sago Payasam/Kheer hot or cold.

APPLE SAGO PAYASAM/KHEER

NOTES:

• Care should be taken not to burn or brown the Tapioca Pearls/Sago/Javvarisi.
• Stir continuously while roasting the Tapioca Pearls/Sago/Javvarisi until it pops. 
• Roast the Tapioca Pearls/Sago/Javvarisi on a very low flame.
• Use the grated Apples immediately.  Otherwise, they may tend to get oxidized, which can alter the colour of the Payasam.
• Saute the grated Apples on a very low flame until it turns translucent.  Care should be taken not to burn the grated apples.
• Make sure that the Sauteed Apples and the Milk are at the same temperature while mixing them up together.
• Otherwise, it can curdle the Milk.
• Adjust the amount of Condensed Milk & Sugar to suit your sweet level.
• Stir the Apple Sago Payasam frequently while cooking. Otherwise, they tend to get scorched/burnt at the bottom.
• Can garnish the Apple Sago Payasam with your choice of Nuts and Dry Fruits.
• Grinding Cardamoms along with sugar, helps you to get a finely ground powder.
• Apple Sago Payasam/Kheer tends to become thicker once cooled down, pour some milk and adjust accordingly.
• Can refrigerate the Payasam and serve it chilled too.

Delicious Rasagullas served in a traditional brass bowl, perfect for festive celebrations

"Ultimate Rasagulla Recipe: Soft, Spongy, and Perfect for Diwali Festivities"

Rasagulla/Roshogolla - Soft and Spongy Delight

    Rasagulla, also known as Roshogolla, is a classic dessert made with Paneer/Chenna (Ricotta or Cottage Cheese) soaked in a light sugar syrup. This decadent sweet treat hails from the eastern parts of India, particularly West Bengal, where most milk and cream-based sweets originate. It is equally popular in Odisha and is a beloved Mishti (sweet) among Bengalis and Bangladeshis.

    Rasagullas are known for their spongy texture and melt-in-your-mouth experience. While it may seem like a simple recipe with just a few ingredients, perfecting the art of making Rasagullas can be tricky. I’ve had my fair share of challenges, resulting in tough and chewy dumplings. Yet, my love for fresh homemade Paneer kept drawing me back to try again. After numerous attempts and some tips from a helpful blog, I finally nailed the recipe! The result? Soft, spongy Rasagullas that are simply irresistible.

Why Homemade Paneer is Key

    The quality of Paneer plays a crucial role in achieving that perfect Rasagulla texture. I highly recommend using fresh, homemade Paneer made from full-fat milk. While I haven't tried using store-bought Paneer, the texture may vary. Making Paneer at home ensures a creamy, fresh base that significantly enhances the outcome.

Tips for Making Perfectly Soft & Spongy Rasagullas

    Achieving the perfect Rasagulla is all about mastering a few key steps. Here’s what you need to keep in mind:

1. Quality of Paneer/Chenna: Always use fresh Paneer for the best results.
2. Kneading Technique: Knead the Paneer thoroughly to achieve a smooth, pliable dough.
3. Cover & Cook: Cover the pot while cooking the Rasagullas for even heat distribution.
4. Ample Space: Make sure there is enough space in the pot for the Rasagullas to expand while cooking and soaking.
5. Sugar Syrup Consistency: Use the right proportion of water to sugar to maintain a light syrup that complements the sweetness of the Rasagullas.

    For more detailed explanations on each step, including cooking Rasagullas in a pressure cooker, see the step-by-step guide at the end of this post.

Rasagulla Recipe Overview:

• Cuisine - Bengali (Indian, Bangladeshi)
• Recipe Type - Sweet, Dessert
• Difficulty - Medium
• Yields - 10-12 Medium Sized Rasagullas
• Author - SM  

Total Cooking Time:

• Preparation Time - 15–20 Minutes
• Cooking Time - 45 Minutes - 1 Hour
• Soaking Time - 25–30 Minutes or up to 1 Hour

Enjoy Food and Wishing you all a Happy Diwali!!!

"Mouthwatering Rasagullas: Step-by-Step Cooking Instructions for Soft, Spongy Perfection"

Soft and spongy Rasagullas, garnished with saffron and pistachios, ready to enjoy

Rasagulla Recipe

Ingredients:

For Rasagullas:

• Paneer/Chenna: 1 Cup

For Sugar Syrup:

• Sugar: 1/2 Cup
• Water: 1 1/2 Cups
• Cardamom: 1 No.
• Kewra Essence/Rose Water: a Drop (Optional)

To Garnish:

• Pistachios: A Few (Optional)
• Saffron Strands: A Few (Optional)
  

   

  For more tips on Homemade Paneer, click here.

   

Method

For Rasagulla:

1. Crumble the Paneer/Chenna and knead it into a soft dough.
2. Use your fingers and the heels of your palms to knead the Paneer until some ghee/oil seeps out.
3. Alternatively, give the crumbled Paneer a quick pulse in a mixer grinder for 30-45 seconds.
4. Ensure there are no lumps or solids in the Paneer.
5. Knead for about 10-15 minutes or until you achieve a smooth and non-sticky dough.
6. Pinch small portions out of the Paneer dough, shape into small balls, and set aside.

For Sugar Syrup:

1. Dissolve Sugar in Water with Cardamom Powder. Boil until you have a thin syrup.
2. Gently drop the Paneer Balls into the syrup and cover the saucepan with a lid.
3. Cook undisturbed for about 30-35 minutes, or until the Paneer Balls double in size.
4. Check if cooked: Press with the back of a spoon; if it springs back, it's ready. Alternatively, drop a Rasagulla into water—if it sinks, it’s perfectly cooked.
5. If not cooked, continue for a few more minutes.
6. Turn off the flame and let sit for 25-30 minutes to an hour with the lid on.
7. Serve Rasagullas warm, at room temperature, or chilled.
8. Store in the refrigerator. Enjoy as is or with Rabri/Rabdi for a delightful dessert called Rasmalai.
   

    

   For a delicious twist, try making Rasmalai using your homemade Rasagulla and Rabdi! Click the links for the recipe!

    

Rasagullas soaked in sugar syrup, presented with elegant traditional style

Notes & Tips For perfect Soft & Spongy Rasagullas

*Quality of Paneer/Chenna

• Use Fresh Paneer: Always opt for fresh, high-quality Paneer, preferably homemade, made from full cream milk.
• Curdling: Boil the milk before adding the acidic agent (lemon juice or vinegar) to curdle. Do not boil the milk again after adding the acidic agent.
• Ice Cubes: Add ice cubes after curdling to halt further curdling, preventing chewy Rasagullas.
• Thorough Washing: Wash the Paneer well to eliminate any acidic taste, then drain and tie it in a Muslin cloth to remove excess water.
• Hanging Time: Hang the Paneer for 4-5 hours—it should remain slightly moist and crumbly, not dry or watery.
  

   

  Can I use store-bought Paneer for Rasagullas? While you can use store-bought Paneer, Homemade Paneer usually yields softer and spongier Rasagullas.

*Importance of Moisture in Paneer

• Too Dry Paneer: If the Paneer is too dry, the Rasagullas will become tough and dry, ruining their texture.
• Watery Paneer: If the Paneer is too watery or if excess water has not drained well, the Rasagullas may break and scatter into the syrup during cooking.

*Kneading the Paneer

• Kneading: This is crucial for soft Rasagullas. Knead with fingers and palms until ghee/oil seeps out or pulse in a blender for 30-45 seconds.
• No Lumps: Ensure there are no lumps, kneading for 10-15 minutes until smooth and non-sticky.
• Forming Balls: Pinch small portions and roll into balls without cracks.

 *For Sugar Syrup

• Adjust Sweetness: Modify the sugar quantity to your taste—1/2 cup of sugar to 1.5 cups of water is recommended for mildly sweet Rasagullas.
• Flavourings: Adding cardamom or rose/kewra essence is optional but enhances aroma. Boil until thin sugar syrup forms.
• Cooking Space: Use a wide pan to allow Rasagullas to expand without crowding, ensuring they retain their shape.
  

   

  Pro Tip: If the sugar syrup is thick, the Rasagullas may not get well soaked.

For Cooking Rasagullas

Choose the Right Pot:

• Choose a wide and big saucepan with a tight lid for cooking Rasagullas and sugar syrup.
• There should be enough space for the Rasagullas to bloat up in the sugar syrup; they will double in size.
• The saucepan should have a tight lid to cover and cook the Rasagullas.

Cooking Method:

• Alternatively, you can pressure/steam cook the Rasagullas, but keep it closed until fully cooked.
• Do not open the lid until the Rasagullas are well cooked. Opening it may alter their texture, making them chewy and hard.

Cooking Time:

• Cover and cook for about 30–35 minutes on medium flame.
• Through trial and error, perfect the cooking time; it may vary with flame and stove type.
• If unsure, drop a Rasagulla into a cup of water—if it sinks, it's perfectly cooked.
• If not cooked, continue cooking for a few more minutes.

Cooling:

• Once cooked, do not open the lid.
• Keep aside for 25–30 minutes to cool down, keeping the lid intact.
• Keeping the lid covered is the most important step while preparing Rasagullas.

Soaking:

• Soak the Rasagullas in sugar syrup for at least an hour to infuse them with sweetness and flavours.
• Cover and store Rasagullas in the refrigerator; if stored properly, they stay good for about 3-4 days or up to a week.
  

   

  Pro Tip: Covering and cooking the Rasagullas properly is the key to achieving soft and spongy results!

In a Pressure Cooker

Choose the Right Pressure Cooker:

• The pressure cooker should be wide and big enough for the Rasagullas to have enough space to double in size while cooking and soaking.
• Ensure that the Rasagullas are not overcrowded and tightly packed inside the pressure cooker.

Adding the Rasagullas:

• Add the rolled paneer balls into the pressure cooker.
• Pour the sugar syrup over the paneer balls.

Covering the Cooker:

• Cover the pressure cooker with the lid and place the Pressure Regulator/Vent Weight over the vent pipe.

Cooking Process:

• Cook on a high flame for a whistle.
• Lower the flame and cook for another 4–5 whistles, or for roughly 7–8 minutes.
• Do not cook overall at a high flame; otherwise, the Rasagullas may break and scatter in the sugar syrup.

Releasing Pressure:

• Switch off the flame and allow the pressure to release.
• Leave the pressure cooker untouched for at least 30 minutes to an hour. This allows the Rasagullas to become perfectly infused with sweetness and flavours.

Soft and spongy Rasagullas, garnished with saffron and pistachios, ready to enjoy

Storing and Serving Suggestions

Storing Rasagullas:

• Keep it Closed: Always store Rasagullas in an airtight container to maintain their softness and prevent them from drying out.
• Avoid Temperature Changes: Do not expose Rasagullas to sudden temperature changes; this may cause them to become tough.

• How do I store leftover Rasagullas?

  • Refrigeration: Store Rasagullas in a covered container in the refrigerator. They can stay fresh for about 3–4 days if stored properly.

• Can I freeze Rasagullas?

  • Storing in Freezer:  Freezing Rasagullas is not recommended, as it can alter their texture. It’s best to consume them fresh or store them in the fridge. So, a Big NO NO!!!
    

Serving Suggestions:

• Serve Chilled or at Room Temperature: Rasagullas can be enjoyed straight from the fridge or allowed to sit at room temperature for a short while before serving.
• Garnishing: For an elegant touch, consider garnishing with chopped nuts, saffron strands, or a sprinkle of cardamom powder. This adds flavour and enhances presentation.
• Pair with Rabdi: Serve Rasagullas alongside a bowl of Rabdi for a delightful combination. You can even prepare a delicious Rasmalai using homemade Rasagullas and rabdi.
• Festive Presentation: For special occasions, serve the Rasagullas in individual bowls, drizzled with sugar syrup, and topped with your favourite garnishes.

Savour the Sweetness of Perfect Rasagullas!

    Rasgullas are a beloved Indian sweet that bring joy to every celebration, from festivals to family gatherings. With a few simple tips—like using using fresh paneer (not too dry or too wet), ensuring a thin sugar syrup—you can create these delightful, soft, and spongy treats right at home.

    Remember, the key to achieving the perfect Rasagullas lies in the technique: cover and cook them patiently to ensure they soak up the sweetness and flavour beautifully. By following these simple steps you can master this classic Indian sweet. 

    Each bite promises a burst of sweetness that melts in your mouth, making it a perfect treat for any occasion. These sweet, syrupy orbs are bound to impress anyone lucky enough to taste them!

For more sweet inspirations, explore our collection of Bengali Sweets and discover delights like Bengali Lyangcha, Mishti Doi, and Gulab Jamun Chum Chum to elevate your dessert table.

Love this recipe? Share it with your friends and family or save it for later!

MATAR PANEER

HOMEMADE PANEER

INGREDIENTS :

To Grind :

For the Gravy :

To Garnish :

METHOD :

• Soak Cashew nuts in warm water for about 10-15 minutes.
• Grind the ingredient mentioned under 'To Grind' to a smooth paste and keep it aside.
• Puree the Tomatoes and keep it aside.
• Heat 1 Tbspn Butter/Oil and shallow fry the Paneer Cubes until it turns into slight golden brown colour over the edges.
• Fry them in batches.  Add more Oil/Butter if necessary.
• Remove the fried Paneer cubes and allow it to drain on a paper towel.
• Heat Butter/Oil in a pan, splutter Cumin seeds and Bay leaves on a very low flame.
• Add the ground paste and saute it on a low flame until raw flavour goes.
• Add Turmeric powder, Kashmiri Chilli Powder, Coriander Powder and Garam Masala to the above and fry on a low flame for few minutes.
• Pour in the Tomato Puree along with Salt and mix well.
• Allow it to cook on a low flame until oil separates from the mix.
• Add Green Peas, fried Paneer Cubes to the gravy and mix well.
• Pour 1/2 Cup of Water to the Matar Paneer gravy and cook until Green Peas turn soft.
• Add Sugar, Black Salt and mix well.
• Reduce the flame and cook for about 8-10 minutes until it reaches the desired consistency.
• Garnish Matar Paneer Masala with Kasuri Methi and Coriander Leaves.
• Serve Hot with a drizzle of fresh cream on top.

NOTES :

• It's optional to fry the Paneer Cubes, but it brings out the subtle flavour of Paneer.
• If you do not have Kasoori Methi, can use Fenugreek Seeds instead. Splutter it along with Cumin seeds.
• Adjust the spice level to suit your preference.
• Kashmiri Chilli Powder gives a bright red colour to Matar Paneer Masala.
• Can use normal Red Chilli Powder too.  Adjust accordingly.
• Care should be taken while spluttering Cumin Seeds, fry it in a very low flame.
• Adding Sugar and Black Salt is optional.
• Adding Fresh Cream and Cashew nuts give richness and thickness to the gravy.  But it is purely optional.

KULFI

HOW TO MAKE KULFI

INGREDIENTS :

METHOD :

• Mix Milk Powder in cold milk to make a thick paste, mix well until there are no lumps.
• Add rest of the Milk along with Condensed milk, Sugar and bring it to boil.
• Leave it on a very low flame for about 20-30 minutes, stirring occasionally.
• Scrap the sides in between.
• Grind half the amount of nuts and add it to the Malai Mix.
• Add Mawa/Khoya/Paneer and mix well, preferably using a whisk.
• Leave this on a very low flame stirring thoroughly.
• Care should be taken not to burn the mix and make sure there are no lumps.
• Add Cardamom Powder and mix well.
• Switch off the flame and allow it to cool.
• Freeze the Mix for about 2-3 hours until half set.
• Remove the mix from the freezer and whip it up in a blender or with an egg beater for few minutes.
• Pour this into Kulfi moulds.
• Garnish it with slivered nuts.
• Again freeze it for about 8-10 hours or until well set.
• Serve chilled.

NOTES :

• If you feel the mix is watery can add 1 tspn of Corn Starch.
• Use a wide heavy bottomed pot to simmer the Malai Mix.
• The large surface area of the pot will speed up the process.
• While boiling the milk, stir it frequently otherwise it will tend to burn and will totally spoil the taste of Kulfi.
• For a soft Kulfi add more sugar, also sugar helps in scalding down the milk mix soon.
• Pour only 3/4 of the level in the mould, while freezing them it tends to expand.

HOW TO REMOVE KULFI FROM THE MOULD :

• Run each mould with the lid on under a tap of running hot water or fill a bowl with hot water, stand the kulfi mould in the bowl for few seconds. 
• Carefully invert the mould on a serving plate holding on to the stick.
• Alternatively, can twist the mould between your palms of both of your hands.
• The idea is to make the mould warm so that Kulfis come out clean from the mould.
• Both ideas work best.

RAS MALAI

HOW TO MAKE RAS MALAI

INGREDIENTS:

For  Rasagullas :

For Sugar Syrup :

For Rabdi :

METHOD :

Rabdi :

• Boil the Milk along with Sugar, Cardamom Powder and Saffron Strands.
• Once it starts to boil, lower the flame and cook until it reduces to half the volume stirring occasionally.
• Add Condensed Milk and slivered Almonds, Pistachios and Cashew Nuts along with few strands of Saffron to it.
• Remove from fire and allow it to cool.

Rasagulla:

• Crumble the Paneer, add Corn Flour & Yellow food colouring to it and knead it into a soft dough.
• Make small balls and flatten them up into the shape of a disc.  Keep them aside.
• Dissolve Sugar in Water along with Cardamom Powder.  Boil this into a thin Sugar syrup.
• Drop the flattened Paneer discs slowly into the Sugar Syrup and cover the saucepan with a lid.
• Let it cook undisturbed for about 8-10 Minutes or until the flattened Paneer has bloated up.
• It would have almost doubled the size, if not cover and cook for few more minutes.  
• To check whether it is cooked, press it with the back of a spoon, if it springs back then it's perfect.
• Switch off the flame, and remove the Rasagullas with a slotted spoon and keep them aside. 

Ras Malai:

• Drop these cooked Rasagullas into the Rabdi.
• Serve them chilled, garnishing with few more slivered nuts.

NOTES :

• Quality of Paneer reflects on the texture of Rasgullas, so always go for fresh and good quality paneers.
• While crumbling the Paneer, you can give a quick pulse in a mixer grinder/blender.
• Adding Corn flour and Yellow food colouring are purely optional.
• Adjust the amount of sugar to suit your taste.
• Alternatively you can pressure/steam cook the Rasagullas and then add them into the Rabdi and cook for few more minutes before chilling them.
• If using this method add a bit more of Sugar to the Rabdi.
• While simmering the Rabdi stir it occasionally, so that it doesn't burn which can spoil the overall taste of the dish.
• Keep the Rasagullas soaked in Rabdi for atleast an hour to get it perfectly infused with flavours.
• Keep Ras Malai refrigerated.  Stays good for about 3-4 days.

"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.

_______________________________________________________________________________

*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.