Khoya & Paneer are mixed and kneaded together with Flour & Baking powder and just a tiny amount of Milk to bring it all together. These are rolled and shaped into donut shapes and cooked low and slow till nice and golden brown on a medium flame and dunked into a sugar syrup so they can all soak in.

Many recipes call for using powdered Milk, these yield good results as well and I’ve tried them before, but you can’t compare the texture to using Khoya or Mava.

Khoya is nothing but milk solids that is used to make Indian sweets. Khoya, also known as Mawa, is a dairy product widely used in Indian cuisine. It is made by slowly simmering milk in a large iron or non-stick pan until most of the moisture evaporates, leaving behind a solid mass of milk solids. Khoya has a rich, creamy texture and a slightly caramelized flavor, making it a popular ingredient in sweets and desserts.

Malai paneer is made by curdling full-fat milk with an acidic substance like lemon juice or vinegar. The milk is allowed to curdle, and then the curds are strained and pressed to form a solid block. Malai paneer is creamier and softer in texture compared to regular paneer because it contains some of the cream (malai) from the milk. This is different from regular Paneer that is normally made with low fat or skim Milk.

I live in Toronto, Canada and while I am lucky to find Khoya, it’s sold either refrigerated or frozen. The texture is definitely a bit harder and drier that if you bought it fresh in India for example, so I’ve included some steps that I take in my video to make it easier and more pliable to knead. Please follow the cardinal rules to getting soft juicy Gulab Jamuns.

  1. Knead Knead Knead – get that dough nice and soft
  2. Resist the temptation to cook the dough balls fast, slow and steady will result in airier Jamuns that will soak up the juice
  3. Soak the Jamuns in a warm syrup and keep them there till they almost double in size.

So why Gulab Jamun Donuts? For one thing, it’s super cute and trendy but also cooking it in this way, ensures that the center is well cooked, a problem we sometimes have with regular donuts.

Gulab Jamun Donuts

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Ingredients
  

  • Dough
  • 250 gms Fresh Khoya
  • 100 gms Malai paneer
  • 4 tbsps All Purpose Flour
  • Baking powder 1 tsp
  • Milk
  • Sugar syrup
  • 5 cups Sugar
  • 3 3/4 cups Water
  • 2 tbsps Rose Water
  • 6 pods Green Cardamom
  • Few strands of Saffron

Instructions
 

  • Grate the Khoya/Mava & Malai Paneer and knead it for 10 -15 mins
  • Add the Baking powder & the Flour as needed
  • Add a few tsps of Milk to knead if the dough is dry
  • Allow the dough to rest for 15 mins
  • To make the syrup allow the Sugar to dissolve in the Water
  • Add the Cardamon, the Rose syrup and the Saffron strands Bring the syrup to the boil and then allow it to cool
  • Divide and roll the dough into balls that weigh 15 gms each and roll them into a ball, flatten them and use a finger to make a hole in the center
  • Add these to oil that is heated to a moderate temperature and allow them to brown slowly
  • Add these to the warm sugar syrup
  • Allow the Jamuns to soak in the syrup for 2 – 4 hours
  • Serve warm or cold Garnish with edible Rose petals and/or Silver leaf (optional)