- Boil milk in a pan. Once 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. Alternatively, line a strainer with a muslin cloth and 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.
- Add sugar to theboiling water and stir. Simmer the water and sugar syrup until the sugar is completely dissolved. Remove sugar syrup from the flame.
- 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 them 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 for frying. Drop the paneer jamun balls into hot oil and roll them in the pan with a skimmer spoon on low flame until golden brown on all sides.
- Drop the fried paneer jamun balls into the warm sugar syrup. Sprinkle the sliced pistachios and cardamom powder on the paneer jamuns. Keep the paneer jamuns in sugar syrup for 2 hours or until the jamuns absorb the sugar syrup.
The name gulab jamun has its origin in Persian, ‘ab’ meaning water and ‘gul’ meaning rose in Persian. ‘Jamun’ is a berry called ‘black plum’ in English. There are several stories about the origin of gulab jamun. It is believed to have been brought to India by Turkish invaders. Some believe that it was made accidentally by a chef of Mughal emperor Shah Jahan!