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    Home » Recipes » 30 Mins Recipes

    Paneer Jamun Recipe - Pink Rasgulla Recipe

    Published: Nov 7, 2015 · Modified: Feb 24, 2019 by Radhika · This post may contain affiliate links · 13 Comments

    59 shares
    Jump to Recipe

    Paneer Jamun Recipe

    Paneer Jamun recipe with step by step photos. These spongy jamuns are made with paneer and tastes more like Rasgullas that you can find in sweet shops most commonly known as Pink Jamun. These are not the regular deep fried paneer gulab jamun, so do not mistake this with that.

    I made this for my elder one’s birthday earlier this week. Every year it is like a ritual of sorts to make Gulab jamun for dessert, biryani for lunch and paneer butter masala with Naans for dinner. He is not so much into cakes.

    This year when we went to sweet shop to bulk order sweets for our office customers as gifts for Saraswati Pooja, we saw these pink paneer jamun and bought some.

    Though I had already seen them earlier, I never had an inclination to buy, but it tasted really good. My younger one got addicted to it and my elder one wanted these for his birthday instead of Gulab Jamun.

    Paneer Jamun

    In shops these paneer jamuns can be found in various shapes. Oval, tear shaped, disc shaped with pinched corners on both ends but I kept it simple and went with oval shape.

    I also did not have pink food color, so went with orange-red food color which changed to a darker hue of pink upon cooking.

    Check out more traditional sweet recipes for Diwali from Tickling Palates:

    • Adhirasam
    • Ukkarai
    • Baadusha
    • Rava ladoo
    • Maa Ladoo
    • Sojji Appam
    • Somaas

    How to make Paneer Jamun recipe:

    Paneer Jamun Recipe01

    1. Heat milk in a pan and bring it to a rolling boil. Simmer the flame, add curd and mix well with a ladle. Continue to cook till the milk splits and the whey water will separate from the milk solids.

    2. Line a colander with muslin cloth. Tip the entire contents into the colander. I just tipped into my fine meshed filter and waited for 15 mins for the excess water to drip out.

    Paneer Jamun Recipe02

    3. Transfer to a plate and knead the crumbly paneer till smooth.

    4. Add milk powder, food color and knead till you are able to form a smooth dough.

    Paneer Jamun Recipe03

    5. Make oval shaped balls and keep it closed with a lid.

    Paneer Jamun Recipe04

    6. Heat sugar and water in a pan and cook till sugar dissolves completely and the syrup is boiling.

    7. Gently drop the paneer balls into the syrup.

    Paneer Jamun Recipe05

    8. Cook over medium-low flame for 12-15 mins. Take off fire.

     

    Paneer-Jamun-Recipe

    9. Paneer Jamun is ready. Add cardamom powder and let the jamuns soak in the syrup for at least 8-10 hours.

    10. Serve in individual bowls.

    If you loved this recipe, tap --> Rate or in the recipe card below to give us a 5 star rating!
    If you have tried this recipe & have any more queries, send an email to ticklingpalates@gmail.com

    Paneer Jamun recipe details below:

    Paneer Jamun Recipe - Pink Rasgulla Recipe

    Paneer Jamun or Pink Rasgulla recipe with step by step photos.
    4 from 1 vote
    Print Recipe Pin Recipe
    Prep Time : 15 mins
    Cook Time : 30 mins
    Total Time : 45 mins
    Servings : 16
    Course : sweets
    Cuisine : Indian
    Author : Radhika

    Ingredients
      

    • Milk - 1 liter
    • Curd or yogurt - ¼ cup
    • Milk powder - 2 tbsp
    • Sugar - 1 cup
    • Water - 2 cups
    • Cardamom powder – ½ tsp
    • Orange-Red food color - 2 pinch
    Prevent your screen from going dark

    Instructions
     

    • Heat milk in a pan and bring it to a rolling boil.
    • Simmer the flame, add curd and mix well with a ladle.
    • Continue to cook till the milk splits and the whey water will separate from the milk solids.
    • Line a colander with muslin cloth. Tip the entire contents into the colander.
    • I just tipped into my fine meshed filter and waited for 15 mins for the excess water to drip out.
    • Transfer to a plate and knead the crumbly paneer till smooth.
    • Add milk powder, food color and knead till you are able to form smooth dough.
    • Make oval shaped balls and keep it closed with a lid.
    • Heat sugar and water in a pan and cook till sugar dissolves completely and the syrup is boiling.
    • Gently drop the paneer balls into the syrup.
    • Cook over medium-low flame for 12-15 mins. Take off fire.
    • Paneer Jamun is ready.
    • Add cardamom powder and let the jamuns soak in the syrup for at least 8-10 hours.
    • Serve in individual bowls.
    Tried this recipe?Mention @ticklingpalates or tag #ticklingpalates!

    More 30 Mins Recipes

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    • Erissery Recipe - Kerala Mathanga Vanpayar Erissery
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    Reader Interactions

    Comments

    1. Samira Gupta

      July 03, 2020 at 7:57 am

      Wow, what a wonderful and beautiful twist to rasgulla. These are looking exactly like Gulab Jamun. Healthy Gulab Jamun! Thanks for sharing.

      Reply
    2. Aswini

      August 21, 2019 at 8:22 pm

      Can i leave the jamuns in sugar syrup overnight? If so should i keep it in fridge?

      Reply
      • Radhika

        December 20, 2019 at 1:00 pm

        Please keep them in the fridge as it is a milk based sweet and it may spoil when kept out at room temperature

        Reply
    3. Divya

      August 15, 2016 at 1:48 pm

      4 stars
      Hey radhika...
      Can I use lemon to curdle the milk??? And later pressure cook the balls in sugar syrup??

      Reply
      • Radhika

        August 16, 2016 at 5:14 pm

        Yes, you can but make sure to wash the paneer well to get rid of lemon's acidic taste. You can pressure cook the balls as well.

        Reply
    4. Sweety Joe

      June 17, 2016 at 8:22 pm

      Only oval shaped, no need round shape??

      Reply
      • Radhika

        June 22, 2016 at 9:03 am

        Any shape will do. But here in shops they sell this in oval shape to differentiate it from the regular rasgullas.

        Reply
    5. veena

      November 08, 2015 at 10:21 am

      Wow! looks so yum! Happy Diwali Radhika

      Reply
      • Radhika

        November 08, 2015 at 6:53 pm

        Thank you and wish you and your family a very happy Diwali as well Veena.

        Reply
    6. Crumpled Chillies

      November 07, 2015 at 9:05 pm

      That's a fantastic recipe!

      Reply
    7. Deepti

      November 07, 2015 at 6:09 pm

      Wow... Such a simple recipe... Any substitute for milk powder... And no frying is required??

      Reply
      • Radhika

        November 08, 2015 at 6:53 pm

        No Deepthi, No frying required.

        Reply
      • Radhika

        November 08, 2015 at 6:54 pm

        You can use all purpose flour with a pinch of baking soda.

        Reply

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