एकदम सॉफ्ट खोया गुलाबजामुन बनाने के सारे टिप्स और सही तरीका

Ingredients

• 3 cup Granulated Sugar (for syrup, fine granules)
• 2 cup Water (for syrup)
• 250 gram Khoya (soft, unsalted dairy khoya)
• 100 gram Paneer (fresh, crumbled or grated)
• 0.25 cup All-Purpose Flour (sifted, for binding)
• 0.5 teaspoon Cardamom Powder (ground)
• 5 strand Saffron Strands (optional, for color and aroma)
• 0.33 teaspoon Baking Powder (helps puff)
• pinch Baking Soda (optional, use sparingly)
• 2 liter Vegetable Oil (neutral oil such as canola or sunflower, for deep frying)
• 2 tablespoon Chopped Pistachios (for garnish)

Instructions

1. Make Sugar Syrup

   Measure 3 cups sugar and 2 cups water into a heavy bottom saucepan. Bring to medium heat, stir until sugar dissolves (about 2 minutes). Simmer gently for 10‑12 minutes, then add ½ tsp ground cardamom and 5 saffron strands. Cook 2 more minutes, then turn off heat and keep the syrup warm.

   Time: PT15M

2. Combine Khoya and Paneer

   Crumble 250 g khoya and 100 g fresh paneer into a mixing bowl. Mix with your hands until a uniform, smooth mass forms.

   Time: PT5M

3. Add Flour and Spices

   Add 2 tablespoons of all‑purpose flour, ½ tsp cardamom powder, 1/3 tsp baking powder, and a pinch of baking soda (optional). Mix well.

   Time: PT3M

4. Knead Dough

   Knead the mixture with your palms for 5‑6 minutes until smooth. Sprinkle the remaining flour (up to ¼ cup) and continue kneading until the dough is soft, non‑sticky, and pliable.

   Time: PT10M

5. Shape Balls

   Take small portions of dough, roll between palms to form smooth, crack‑free balls of medium size (about 2 cm diameter).

   Time: PT5M

6. Heat Oil for Frying

   Pour oil into the deep frying pan (enough for deep frying) and heat on low‑medium. Test temperature by dropping a tiny piece of dough; it should rise slowly with gentle bubbles.

   Time: PT5M

7. Deep Fry Gulab Jamun

   Add the balls in small batches. Stir gently with a slotted spoon, turning continuously so they brown evenly. Fry until golden‑brown (about 2‑3 minutes per batch). Remove with the slotted spoon and set aside.

   Time: PT15M

8. Soak in Warm Syrup

   Transfer the fried jamuns into the warm syrup. Ensure the syrup is warm (not cold). Cover and let sit at room temperature for 2‑3 hours so they absorb the syrup fully.

   Time: PT3H

9. Garnish and Serve

   Drizzle any remaining syrup over the jamuns, sprinkle chopped pistachios, and serve on a decorative plate.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

30 g

Fat

3 g

Fiber

0 g