Rasbhari or Mini Gulab Jamuns are bite-sized dumplings that have been deep-fried and soaked in sugar syrup before serving. Very popular in the northern states of India, I can bet that you can not stop eating these cute little dumplings of joy!
Rasbhari sweet recipe or mini gulab jamun recipe calls for fresh cottage cheese of cow’s milk mixed with semolina and flour. Shaped into tiny round balls before deep frying and soaking in a simple syrup.
For this Rasbhari recipe, we need chana or paneer. It is freshly churned cottage cheese made with cow’s milk. Once it has been hung and drained, it is mixed with flour and semolina to form a soft dough, which is in turn, divided into smaller dough balls and deep-fried. Once they turn golden-brown, they are taken out and soaked in sugar syrup.
This mini gulab jamun recipe with paneer is a pretty straightforward recipe and can be made by anyone. The only challenging part is rolling the mini dough balls. So bring your kids and give it to them as a fun project.
In this blog post, I have also shared the detailed mini gulab jamun video recipe along with a printable recipe card in the end.
Rasbhari mithai is basically a mini version of regular Gulab Jamun when talking in terms of looks. It is also somewhat related to Bengali Pantua. While the Gulab Jamun is usually made with khoya or milk solids, Pantua, like most Bengali sweets is made with curdled cow’s milk or chena.
Here, I have used the exact same recipe of Chanar Jilipi to make the dough for mini gulab jamuns or we can even call these, mini pantuas. Now, sometime, traditional Pantuas have a stuffing of khoya in the centre. here, I skipped that part.
I started making these mini pantuas or rasbharis thinking that it will be a small batch, however, this recipe gave me around 34 mini-sized gulab jamuns! Not bad right?
How to make Mini Gulab Jamun with Paneer or Chenna – Ingredients list
- Cow’s Milk – alternate would be Buffalo Milk or any full-fat milk
- Lemon Juice – alternate would be White Vinegar
- All-Purpose Flour or Maida
- Semolina or Sooji
- Baking Soda
- Milk
- Ghee or Clarified Butter
- Sugar & Water to make the Sugar Syrup
- Green Cardamom pods to add flavour to the Sugar Syrup
Step-by-step instructions for this Mini Gulab Jamun recipe or Mini Pantua recipe
How to make Chana at home?
Bring the milk to a rolling boil first. Once it is there, add the juice of a lemon into the milk. Here, I have used 600ml of Cow’s Milk and that required the juice of one golf ball-sized lemon. Add the juice gradually. Once you see that the cheese has curdled, stop adding the juice.
Turn off the heat. Take a cheesecloth and lay it on top of a sieve or a colander. Now, pour the contents of the milk pan into it. You should collect the whey underneath the sieve as it is rich in nutrients. Later you can use it to knead the dough for chapattis.
Gather the ends of the cheesecloth and let it sit on the sieve overnight to get rid of the moisture. Keep it in the refrigerator if necessary.
You can check out my mini gulab jamun recipe on YouTube, here. Don’t forget to subscribe for more such amazing recipes.
Looking for more Indian Sweets Recipes? Check these out.
- Chanar Jilipi
- Instant Gulab Jamun recipe using Milk Powder
- Instant Kalakand recipe using Condensed Milk
- Instant Malpoa recipe
- Gajar ka Halwa recipe without using Khoya
- Instant Gajar ka Halwa recipe
- Atta ka Halwa recipe
Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.
Rasbhari or Mini Gulab Jamuns are bite-sized dumplings that have been deep-fried and soaked in sugar syrup before serving. Very popular in the northern states of India, I can bet that you can not stop eating these cute little dumplings of joy!
- 600 ml Cow’s Milk
- 1 Lemon
- 2 tbsp All Purpose Flour
- 1 tbsp Semolina or Sooji
- 2 tbsp Milk Powder
- ½ tsp Baking Soda
- 4 tbsp Water
- 1 tsp Ghee
- Ghee or Oil to fry
- 1 cup Sugar
- 1 cup Water
- 1 Green Cardamom Pod
-
Bring the milk to a rolling boil first. Once it is there, add the juice of a lemon into the milk. Here, I have used 600ml of Cow’s Milk and that required the juice of one golf ball-sized lemon. Add the juice gradually. Once you see that the cheese has curdled and whey left underneath is pale green in colour, stop adding the juice.
-
Turn off the heat. Take a cheesecloth and lay it on top of a sieve. Now, pour the contents of the milk pan into it. I would suggest you collect the whey underneath the sieve, as it is rich in nutrients.
-
Gather the ends of the cheesecloth and let it sit on the sieve overnight to get rid of the moisture. If you live in a colder region, you may leave it on your kitchen counter, otherwise, keep it in the refrigerator.
-
Take sugar and water in a sauce pan and gently bring it to a boil. Keep stirring so that the sugar is dissolved completely. Once you see that there are no more sugar crystals left, switch off the heat. Drop in the cardamom pods and stir.
-
Take the chena or cottage cheese in a mixing bowl and knead it for 8-10 minutes to make it smooth and supple
-
Add the rest of the ingredients in it like All-Purpose Flour, Semolina, Milk Powder and Baking Soda and knead it again
-
Add Water to make the dough moist. It should be kind of a sticky dough as shown here. It took somewhere around 4 tablespoons of water to get the perfect dough.
-
Add a teaspoon of Ghee to help you work with the dough
-
Divide the dough into 30-35 equal portions. Take each portion and roll it between your greased palms to make smooth round balls
-
Now, fry them in oil/ghee on very low heat. Once they turn brown, take them out and dunk them in Sugar Syrup. Let them soak for 30 minutes or so before serving.
Recipe Video
📌Pin this Mini Gulab Jamun or Rasbhari recipe for later!
Leave a Reply