No One Believed This Gulab Jamun Has Paneer & Sweet Potato! The Healthiest Diwali Sweet Ever!

Method for Peri Peri Namak Pare:

1. Mix & knead:
In a bowl, mix atta, maida, sooji, ajwain, salt, and ghee.
Rub well till it feels crumbly.
Add little warm water and knead into a stiff dough.
Rest for 10–15 minutes.
2. Roll out the dough medium-thick and cut into strips or diamonds.
3. Heat oil and fry on low–medium flame till golden and crisp.
4. While still warm, sprinkle or toss with peri peri masala for a tangy–spicy kick.
5. Let them cool completely and store in an airtight jar.

Method for Gulab Jamun with a twist:

Take a pan and add water along with the jaggery. Turn the flame on and add the other other ingredients. Allow the flavours to get infused and the jaggery to melt completely. Simmer till you get a thin but glossy syrup. Add a small squeeze of lime juice right in the end to clarify the syrup.

Now take a wide kadai, and heat cold pressed oil on low-medium flame.

Now to make the dough balls here’s an easy hack. Grind together the paneer & boiled sweet potato in a mixer grinder to get a really smooth mixture.
Take it out in a bowl, add milk powder and a little gluten free flour to bring the dough together. Add the baking powder and mix it well.
Shape into small crack-free balls (smaller size works best for frying).

Test with a tiny dough ball → it should rise slowly, not brown too fast.
Take a small soon and stir the oil in a circular motion. Then start adding the dough balls one by one, don’t stop stirring.
This action will evenly colour and cook the dough balls.

Take them out of the oil and Immediately transfer the fried jamuns into slightly warm jaggery syrup.

Let them soak for at least 1–2 hours so they get really soft and spongy.