Deep fried paneer & khoya balls in syrup. An all time favorite. Goes as a great dessert along with misti doi (or sweet yogurt).
Servings: 25 | Time To Prepare: 45 minutes | Submitted By: Chitra Nag
- 1, liter Milk
- 1, Lemon Juice
- 4, cups Water
- 3, cups Sugar
- 2, Cardamom
- 1/2, sliced Lemon
- 4, tbsp Maida
- 1/4, tsp Baking Powder
- 12, oz Khoya
- 2, cup Cooking Oil
- To make paneer ;- Boil milk, add one lemon juice stirring constantly. When milk curdles remove pan from heat. Place a muslin cloth over a bowl and pour curdled milk and strain. Tie up the muslin cloth and hang for about 30 minutes. About 6 oz (160 gm) of paneer is required. Depending on the quality of milk yield of paneer will vary.
- To make syrup ;- Boil water. Add sugar, cardamom and lemon slices. Boil till sugar dissolves. Reduce heat and boil for about 20 minutes to thicken the syrup. Keep syrup warm.
- Sift together flour and baking powder. Knead khoya thoroughly so that there is no lumps and becomes very smooth. Knead paneer for about five minutes. Mix khoya, paneer and flour and knead very well.
- Make about 30 balls from the dough. Put one cardamom seed in the center of each ball. Roll each ball between palms to make a smooth and crack free balls.
- Heat oil on high heat for about two minutes. Reduce heat to low and add balls one by one, about 4 to 6 balls at a time, turn a few times. Fry till dark golden brown. Remove and put Gulab Jamuns in warm syrup. Fry rest of the balls same way and put in syrup. Serve after about 45 minutes.
Note: these are the reviews posted by users on the old angithi.com website,
which has been now ported to this blog site.