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.