Paneer Jamun | Rose Jamun | Paneer Gulab Jamun Recipe

Paneer Jamuns or Rose Jamuns are one of those desserts that everyone will enjoy especially kids. It is a very simple and easy recipe to make when compared to Gulab Jamuns and Rasgullas. Serve it chilled. You can store these in the refrigerator for about 7-10 days.

Ingredients

Full-fat Milk - 1 1/2 Litre

Juice Of 2 Lemons

Water - 1/4 Cup

Corn Flour - 1 Tsp

Milk Powder - 2 Tbsp

Rose Colour

Liquid Gel To Make Sugar Syrup

Water - 3 Cups

Sugar - 2 Cups

Rose Essence - 1/4 Tsp

Dired Rose Petals

Cardamom Powder

Method:

1. Boil milk. Switch off the flame and add lemon juice mixed in a cup of water and keep stirring till paneer forms. Stir till the paneer is separated from the whey water

2. Strain the paneer over a muslin cloth. Wash the paneer with water to remove lemon flavour.

3. Squeeze the water gently and tie it. Hang it in a place to completely drain the water for 30 minutes.

4. Add milk powder, corn flour and rose colour.

5. Knead the paneer for 10 minutes. If not kneaded properly the paneer balls will break. also, do not over knead the paneer, as that may harden the jamuns

6. Make small oval shape ball and pinch it in one corner to create a raindrop shape. If sticky grease the hands with ghee.

7. Heat sugar with 3 cups of water. Stir it occasionally to avoid crystallization.

8. When the sugar syrup starts boiling, drop the paneer balls one by one. Make sure not to crowd it, as the paneer balls double in size.

9. Add rose essence at this stage. Close the lid and cook for 10-15 minutes. Open the lid and flip the paneer for even cooking one or twice in between.

10. Soft and Juicy Paneer Jamuns are ready.