Paneer Jamun recipe

• Boil milk in a pan. When it boils, lower the flame and add the juice of the lemon to milk. The milk will start splitting.
• Keep boiling on low flame till the curdled milk and whey water separate. Strain the split milk using a fine-meshed strainer.

Tip: You can also use a muslin cloth to strain the milk.

• Place the strainer over a bowl to allow water to drip from the prepared paneer for 15 minutes. Place a large pan over the flame and boil the water.
• Place the strainer over a bowl to allow water to drip from the prepared paneer for 15 minutes.

• Boil water in a large pan.
• Add sugar to the boiling water and stir.
• Simmer the water and sugar syrup until the sugar is completely dissolved.

• Crumble the paneer in a large bowl and knead until it is smooth.
• Sift refined flour, baking soda, and milk powder in a bowl.
• Add the flour mix to the paneer.
• Knead the paneer mixture into a soft dough. If the dough is dry, add a few drops of milk to it.
• Make 20 small and smooth balls from the dough.
• Heat oil in a deep-bottom pan.
• Drop the paneer balls into hot oil and fry on low flame until golden brown on all sides.
• Drop the fried paneer jamun balls into the warm sugar syrup.
• Sprinkle sliced pistachios and cardamom powder on the paneer jamuns.
• Keep the paneer jamuns immersed in sugar syrup for 2 hours or until the jamuns absorb the sugar syrup.

Trivia

Although there several myths and stories about the origin of gulab jamun, the name itself is derived from Persian words ‘ab’ for water and ‘gul’ for rose, indicating the flavor and fra`grance of the dessert!