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.
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:
How to make Paneer Jamun recipe:
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.
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.
5. Make oval shaped balls and keep it closed with a lid.
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.
8. Cook over medium-low flame for 12-15 mins. Take off fire.
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.
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Paneer Jamun recipe details below:
- Milk - 1 liter
- Curd or yogurt - 1/4 cup
- Milk powder - 2 tbsp
- Sugar - 1 cup
- Water - 2 cups
- Cardamom powder – ½ tsp
- Orange-Red food color - 2 pinch
- 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.
Wow… Such a simple recipe… Any substitute for milk powder… And no frying is required??
No Deepthi, No frying required.
You can use all purpose flour with a pinch of baking soda.
That’s a fantastic recipe!
Wow! looks so yum! Happy Diwali Radhika
Thank you and wish you and your family a very happy Diwali as well Veena.
Only oval shaped, no need round shape??
Any shape will do. But here in shops they sell this in oval shape to differentiate it from the regular rasgullas.
Hey radhika…
Can I use lemon to curdle the milk??? And later pressure cook the balls in sugar syrup??
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.