ON 🔊 Milk-solid based South Asian dessert popular in India and some other Countries as well.They are always a part of our celebrations☺️🙏🏻
Gulabjamuns have always been my once in a bluemoon choice, I point more towards Rasmalai ✨
🌹For the dough
1 cup Paneer / Chhana well kneaded
2 tbsp Khoya
A Pinch of Baking powder
1 tbsp All Purpose Flour / Maida
1 tbsp Ghee
Cooking Oil for deep frying
🌹For the Sugar Syrup
1 cup Sugar
1 cup Water
3-4 Cardamoms / Elaichi
•Take the sugar with water and let the sugar melt and remove the impurities if any.
•Then boil the sugar with the water and crushed cardamoms till one string consistency. This will take about 8-10 minutes. The syrup should be thick like how you make for gulab jamun.
🌹For the Pantua/Gulabjamuns
•Prepare the soft chhana please
•Take the crumbled paneer on a plate and with your heel, knead till there are no coarse grains or lumps and the Chenna becomes very soft.
•Add the khoya, flour, ghee, baking powder to the soft chhana and knead it for nearly 10-12 minutes or till it starts releasing oil to make a smooth textured dough. In this stage, we must start with little flour and add as we go on kneading depending on how stiff the chhana becomes.
•Cover the bowl and keep it aside for 10 minutes and divide the mixture into 10 equal sized balls.
•Heat a kadai with oil and reduce the flame when it reaches smoking point.
•Gently drop the balls and fry on medium flame till golden brown.
•Drain the Pantua and soak them in the prepared warm sugar syrup for 2-3 hours.
•Garnish with chopped nuts before serving warm or chilled.