Gulab Jamun with a Crazy Twist

About Gulab Jamun with a Crazy Twist

Ingredients

• Cottage cheese (paneer) 100 gms
• Khoya 300 gms
• Refined flour ½ cup
• Baking powder 1 tsp
• Oil for deep-frying
• Sugar 200 gms
• Green cardamom powder ½ tsp
• Rum 15 mls

How to Make Gulab Jamun with a Crazy Twist (Stepwise Photos)

Method

1. Take cottage cheese in a mixing bowl, add khoya, refined flour and baking powder and mix to make dough.
2. Divide the dough into equal portions and shape them into balls.
3. To make sugar syrup, cook sugar and 1 cup water in a non-stick pan till sugar dissolves and forms a syrup. Add cardamom powder and mix well.
4. Heat sufficient oil in a kadai, slide in the balls and deep-fry on low heat till golden. Drain and soak them in sugar syrup.
5. Heat some oil in another pan, drain the gulab jamuns from the syrup and add to the pan. Add rum in this mixture.
6. Transfer them into serving bowls and serve them hot.

Additional Tips and Tricks

About chef

Chef Shipra Khanna

Winner of Masterchef 2

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps