Here's a recipe for making Gulab Jamun with paneer:
Ingredients:
200 grams paneer (Indian cottage cheese)
3 tablespoons all-purpose flour (maida)
1 tablespoon semolina (sooji)
1/4 teaspoon baking powder
1 tablespoon ghee (clarified butter), melted
A pinch of cardamom powder
1 cup sugar
1 cup water
A few strands of saffron
Oil or ghee for frying
Instructions:
Crumble the paneer in a bowl and ensure there are no lumps.
Add all-purpose flour, semolina, baking powder, melted ghee, and cardamom powder to the crumbled paneer. Mix well to form a smooth dough. You can knead the mixture gently with your hands to bring it together.
Divide the dough into small portions and roll each portion into smooth balls. Make sure the balls are free of cracks and are uniform in size. Keep them covered with a damp cloth or plastic wrap to prevent drying.
In a separate saucepan, combine the sugar and water and bring it to a boil. Stir occasionally to dissolve the sugar completely. Once the sugar has dissolved, reduce the heat and let the syrup simmer for about 5 minutes. Add a few strands of saffron to the syrup for added flavor and color.
Meanwhile, heat oil or ghee in a deep pan or kadai over medium heat. Once the oil is hot, reduce the heat to low and carefully drop a few paneer balls into the oil. Fry them on low heat until they turn golden brown, stirring gently to ensure even cooking. Remove the fried Gulab Jamuns using a slotted spoon and drain them on a paper towel to remove excess oil.
Repeat the frying process for the remaining paneer balls.
Transfer the fried Gulab Jamuns into the warm sugar syrup. Let them soak in the syrup for at least 30 minutes to an hour before serving. The Gulab Jamuns will absorb the syrup and become soft and spongy.
Serve the Gulab Jamuns warm or at room temperature. They can be enjoyed as is or garnished with chopped nuts like almonds or pistachios.
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