Sweets - Gulab Jamun - Paneer Dates Syrup Gulab Jamun

Paneer Date Syrup Gulab Jamun

Ingredients Quantity Paneer 200g Corn Flour 2 Tbsp Wheat Rava/Sooji 1 Tbsp Dates Syrup 50g Sugar 100g Milk 50g Elachi Powder 1/4 Tsp Oil To Deep Fry

Serving 5 Preparation Time 15 mins Cooking Time 15 mins

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1. Heat the sugar, water in a pan for 5 minutes. Stir the ingredients well to combine them.
2. Now add dates syrup to the sugar syrup. Do not overheat it, or the syrup will turn into caramel. If it does begin to caramelize, though, all you have to do is to add a bit of water, stir the ingredients together, and heat it up again. Set the syrup aside -- you'll need it later when you have to soak the dough balls in it. Alternately, you can keep it warm over very low heat.
3. Stir paneer,corn flour,wheat rava well in a bowl to fully combine them. You should melt the ghee a bit first to make it easier to combine. These ingredients will add a unique texture to this tasty dessert. Continue to stir the ingredients until you create a nice thick and creamy substance. If the dough is still not creamy enough, keep adding a bit more milk until the dough is smooth and creamy.
4. Divide the dough into equal sized balls and make smooth balls without any wide cracks. This doesn't have to be exact, and not every portion has to be identical. They will not become larger when you deep fry them, and you don't make them to be too big.
5. Heat the oil on high. When it's hot, reduce the heat to low to medium. You'll need to keep the heat on low to medium to keep the oil from sputtering too much. When the oil is hot (not smoking hot) enough,slip the balls one at a time into the hot oil from the side of the pan. You can use a spatula or a slotted spoon to lower each ball into the oil. Keep turning them so they are evenly cooked on all sides. Frying process takes little longer time than regular jamuns.

1. Keep this in fridge and have it.
2. Watch out more Rasgulla Recipes.
3. Try more recipes with Paneer or Dates.