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Paneer Jamun Recipe - Pink Rasgulla Recipe

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


  • 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.