Skip to main content

Ricotta Cheese Gulab Jamun

Gulab Jamun
Gulab Jamun is one of the popular Indian sweets made of Khoya or Mava. Till date, I used to prepare Gulab Jamun using milk powder, as Mava is not easily available here.  Recently, I started using Ricotta Cheese as an alternative to Mava for Mithai like Kalakand and Rasmalai.  Today I tried this Italian Cheese for our desi Gulab Jamun and it turned out excellent.

Ingredients:
Ricotta Cheese - 15 oz (425 gm)
All Purpose Flour/Maida - 2 1/2 tbsp
Baking Soda - 1/8 tsp
Sugar - 1 3/4 cups
Water - 1 3/4 cups
Lemon Juice - 1 tsp
Green Cardamom/Elaichi - 2 pods
Saffron/Kesar - few strands
Oil or Ghee for frying 

How to prepare Indian Gulab Jamun using Ricotta Cheese:
Preparing Sugar Syrup:
  • Crush cardamom seeds and saffron in a mortar pestle to a fine powder.
  • Heat sugar and water in a vessel. Bring it to a boil. Cook at low flame until the sugar syrups turns sticky (one thread consistency). When you touch the sticky syrup, you can see a single thread forming between your thumb and index finger.
  • Add saffron, cardamom and lemon juice. You can add the skin of cardamom pods to the syrup as well. Lemon juice will stop the sugar from recrystallizing after cooling. Save the sugar syrup for later.
Ricotta Cheese Gulab Jamun
Preparing Jamuns:
  • In a microwave safe bowl, add ricotta cheese. Microwave the cheese for 7 minutes until it turns granular and moisture is lost. Stop the microwave and check after every minute to avoid burning. Alternatively, you can cook ricotta cheese in a thick bottom pan on a stove top as well.
  • Let the ricotta cheese cool completely. Add all purpose flour and baking soda.  Mix all the ingredients well and knead to form a soft dough. Divide the dough into 20 parts. Grease your palms with oil or ghee and roll each one between your palms to form a smooth round ball.
  • I have used Full Fat / Whole Milk Ricotta Cheese. More fat content makes the jamuns softer. 
  • Heat oil or ghee/clarified butter for deep frying. Add a small dough ball and see how slow or fast it rises in oil. The ball must take about 5 seconds to float on top of oil. You need medium hot oil for this slow frying process.
  • Add one dough ball for frying. If it breaks, add little all purpose flour.  But, too much flour will make the jamuns hard. Deep fry the dough balls in batches until golden brown. Let these fried dough balls/Jamuns cool down. 
Heat the sugar syrup once again. Do not let the sugar syrup thicken. Turn off the heat and add the fried jamuns. Set it aside for about 2 hours (at room temperature) so that the jamuns absorb the sugar syrup well.

Garnish with chopped nuts and enjoy warm or chilled Ricotta Gulab Jamun with ice cream.
Labels:

Comments

  1. www.mahaslovelyhome.comJuly 11, 2012 at 12:25 PM

    luks really tooooo gud..i luv jamuns....nice space u have....
    maha

    ReplyDelete
  2. preethiJuly 11, 2012 at 1:33 PM

    Looks so yummy.. will definitely try this..Thanks Uma for receip

    ReplyDelete
  3. TorviewtorontoJuly 11, 2012 at 2:17 PM

    deliciously done gulab jamun

    ReplyDelete
  4. Love2cook MalaysiaJuly 11, 2012 at 8:01 PM

    May I have some jamuns please? Way too tempting ya :)

    ReplyDelete
  5. chef and her kitchenJuly 12, 2012 at 1:24 AM

    Nice n delicious sweet..it came out perfect wid riccotta

    ReplyDelete
  6. Priya SureshJuly 12, 2012 at 5:22 AM

    Lovely and definitely a interesting twist to usual jamuns.

    ReplyDelete
  7. kshipraJuly 13, 2012 at 10:48 PM

    very innovative idea to use ricotta cheese for jamuns!!

    ReplyDelete
  8. Cooking with KoshaSeptember 24, 2015 at 8:26 PM

    Gulab Jamun looks yummy.

    ReplyDelete
  9. UnknownAugust 10, 2016 at 8:45 AM

    I have a 32 oz tub of ricotta cheese. I was wondering if I'll need to add a little more flour to it? Say around 4 tbsp?

    ReplyDelete
    Replies
    1. UmaAugust 11, 2016 at 7:56 AM

      Hi Neha!
      For 15 oz, as mentioned above, I added 2.5 tbsp. For 32 oz of ricotta, 4 - 5 tbsp sounds about right.
      Happy cooking :)

      Delete
  10. UnknownJuly 7, 2017 at 2:01 AM

    I made them today..n oh boy they were perfect soft n spongy..my kids loved it..I am so happy as you help me decode my favorite dessert. I would've this recipe from now on..thanks Uma

    ReplyDelete

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Whole Wheat (Atta) Veg Samosa

Samosa, the most loved Indian appetizer with a crisp crust and savory potato stuffing. When you make such fried fast food at home, you get to make some changes to make it healthy.  Here are some Whole Wheat Aloo Matar Samosas for you to try at home and savor them as much as we did. Ingredients: Whole Wheat Flour/Atta - 1 cup Carom Seeds/Ajwain/Owa - 1 tsp Ghee/Clarified Butter - 1/2 tbsp (optional) Olive Oil or any other Oil - 1/2 tbsp Potatoes (Russet) - 2 medium Green Peas/Matar - 1/2 cup Coriander/Dhania Powder - 1/2 tsp Cumin/Jeera Powder - 1/2 tsp Black Pepper Powder - 1/4 tsp Ginger (grated) - 1/4 tsp Garam Masala - 1/4 tsp Turmeric/Haldi - 1/4 tsp Green Chilli - 1 Coriander/Cilantro Leaves - few sprigs Salt Oil for frying How to make Indian Samosa: Making Samosa Crust:  In a mixing bowl, add whole wheat flour, carom seeds and little salt. Heat ghee and olive oil in a small pan. Add this hot (not warm) ghee and oil to the wheat flour and mix...
9 comments
Read more