Paneer Jamun recipe

With sponge-like texture and chewy like the white rasgullas, paneer jamuns make for a perfect treat during festivals and celebrations. Paneer jamuns are also known as pink jamuns because of the subtle pink color of the food coloring added.

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 home super happy!

Health Benefits

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.

Ingredients

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)

How To Make 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!