- 33 oz milk
- 1 lemon
- 8 oz water
- 10 oz sugar
- 2 cups oil — for deep frying
- 3 tbsp refined flour
- 2 tbsp milk powder
- 1/4 tsp baking soda
- 1/2 tsp cardamom powder
- 1 tbsp pistachio — sliced
- a pinch of added color (optional)
Paneer jamuns are healthy, delicious and easy to prepare sweet dish. Sponge-like in texture and chewy like the white rasgullas, paneer jamuns are perfect treat during festivals or celebrations. They are also known as pink jamuns. If you thought you had seen it all when it comes to the paneer, the paneer jamun will shatter your beliefs. Paneer jamun is a considerably modern version of gulab jamun. Traditionally, gulab jamuns are made with milk (khoya), but this lovely variation of the dish is made using paneer!
If you have paneer at hand and would love making a sweet dish instead of the delicious but regular paneer butter masala, try these paneer jamuns. Paneer is easily one ingredient that kids love consuming in any form. Try this easy-to-make paneer jamun while you are entertaining guests for a get together or for a dessert on a relaxed evening, to make the young adults at your home super happy!
As the balls are made of paneer, they are a good source of calcium. Calcium, it might be noted, is needed by the body for strong bones and teeth. Paneer is also a rich source of protein, if you are a vegetarian, then paneer is one great replacement for meat.
How to make Paneer Jamun recipe
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!