Paneer gulab jamun

My hubby is a very huge gulab jamun fan and so is my little one. So making gulab jamuns doesnt need any special occasion. A request from either of them and yes its made :)  My little one prefers this one over the other ones coz they taste more like dry jamuns and so he doesnt need too much syrup. He loves to pick jamuns with his tiny little fingers and roam around without having to sit and eat with a bowl and spoon. Something he really hates ;) (sitting) other than meal times.

Paneer gulab jamun is also as yummy as the regular gulab jamuns. They are soft and juicy and lip-smacking too. Making these doesnt take too much time if you have home-made paneer ready. Make some for yourself and enjoy

Serves... 4 ppl - 3 each 

Serve option... Warm or chilled

This is what u'll need....

Milk - 1/2 litre 
Vinegar - 1 tbspn
Corn flour - 1 tbspn
Maida - 1 tbspn
Sugar -  1 tbspn
Ghee - 1 tbspn
Oil for frying

For Syrup:
Sugar - 1 1/4 cup
Water - 1 cup
Cardamom - 5 pods

Here is the stir....

• Make paneer using milk and vinegar. If you need any help, check this recipe forHomemade paneer

• Take a large plate/bowl to make the dough. Add paneer, corn flour, maida, sugar and ghee 

• Knead everything together to make a soft dough. Sometimes it tends to remain crumbly. If needed add a few drops of water/milk to knead 

• Grease your palm with few drops of ghee. Now take little dough and shape it into a small round. Make sure there are no cracks. Repeat the step for remaining dough

• Heat oil in a pan. Brng it to medium heat

• Meanwhile in a different bowl add sugar and water and bring it to a rolling boil. Reduce the flame to medium and let it sit for a few minutes till it thickens a little

• Sprinkle cardamom powder and turn off the flame

• When the oil is hot, add few gulab jamun balls. Keep stirring them frequently to get an even coloring on all sides. Once they turn golden brown remove and drain on paper towel. Repeat with remaining balls

• Drop them into warm sugar syrup  and turn it around. Let it soak for sometime before you can serve it

• Garnish with almond or pistachio shavings and its ready to eat

Note:

• If the mixture is crumbly when making the dough just add a few drops of milk/water. Just a few drops should help, so be careful
• When frying the balls dont keep the flame too low or they may fall apart
• Put fried balls in warm syrup so that it can soak up a lot of syrup. If its too hot then the jamuns with get to be soggy