Gulab Jamun made with homemade Khoya/ Mawa you get post making ghee/ clarified butter at home.Most people discard it ,but its an amazing ingredient and can be used to make many delicacies you can indulge in. Its rich in ghee and organic.
In a saucepan, add sugar, water, saffron and green cardamom and boil till it reaches thick consistency. Once it reaches needed consistency, add the rose water, mix well and keep the sugar syrup aside to cool a bit.
Now, in a mixer attachment, add the home made refrigerated leftover Khoya and 2 tbsp. of Maida and sooji and grind till the Khoya is fine and smooth. All the three ingredients should be mixed nicely. Do knead it for 5 – 8 minutes to make it smooth .Pour in a bowl and keep aside.
In the same mixer attachment, now add the refrigerated Paneer (homemade) and pulse till fine and smooth.If you are making fresh paneer the this instead in a mixer, just knead the paneer with your hands and make it smooth.
Now, combine the paneer and Khoya mix and add 2-3 tbsp. Maida more to combine this mixture together. Knead it well and keep aside covered for 3-4 minutes.
Meanwhile in a kadai/ saucepan- Heat Ghee to fry and heat till medium hot and reduce the flame to low once the ghee is hot. Remember we need to fry on medium hot oil or the jamuns will get brown quickly from outside and not cook till inside. The oil temperature is of prime importance here.
6. Uncover the Jamun dough, touch it and it should be soft but not crumbly dough. Now, begin making small balls from the dough. If at any stage you feel any cracks in the ball then you may add a little more Maida to avoid the ball to break while frying. Make equal sized balls with a tiny chopped almonds and pistachio filling in each. For this measurement, you’ll have 6 medium sized Gulab jamuns. You can double the ingredients if you want more jamuns.
Fry the jamuns on medium heat till brown on all sides.
Dip these one by one in the sugar syrup and cover for 15 minutes so that the jamuns can soak up sufficient syrup. Do not leave these Gulab Jamun in excess syrup as they are very soft and tender.They may crumble down soon if left in too much of sugar syrup for long.
Garnish with rose petals, or silver work or chopped pistachios.