Paneer Jamun Recipe | Rose Jamun | Pink Rasgulla recipe with step-by-step pictures and instructions. It is a rose-flavored rasgulla made with paneer. Paneer is prepared by curdling milk and then cooked in sugar syrup flavored with rose syrup and rose petals. It is known as pink Jamun or rose Jamun.
Usually, they use pink food color. I used rose syrup which imparts the pretty pink color to the Jamun. It is so soft and spongy. These cute pink gulab jamun is perfect for any celebrations, parties or to gift anyone. The method of preparation is similar to making rasgulla with the addition of rose flavor. Do try this for your valentine and surprise them.
Do try and let me know your feedback. You can also try the below recipes
Serves 4-5 people
Paneer Jamun Recipe | Rose Jamun | Pink Rasgulla30 minPrep Time
30 minCook Time
1 hrTotal Time
Save Recipe
5 based on 6 review(s)
Ingredients
Making Chenna- Milk 1 liter
- curd 1/2 cup or lime juice 3-4 tbsp
- Rose syrup 1/2 tsp
Sugar syrup- Water 2 cups
- Sugar 1 3/4 cup
- cardamom powder 1 tsp
- Rose syrup few drops
- Rose petals few optional
Instructions
MAKING CHENNA/PANEER- Heat milk in the thick-bottomed pan without adding any water.
- Bring the milk to boil in medium flame. Once the milk boils, add curd and keep stirring.
- Milk will start to curdle and keep stirring in medium flame without burning. If milk doesn’t curdle you can add some more curd
- keep stirring till the milk is fully curdled and water is separated.
- Line a muslin cloth in a sieve and drain the curdled milk.
- Wash with cold water to easily handle and squeeze the excess water. Bring together the muslin cloth and allow it to hang to remove excess water for half an hour. Squeeze in between to remove excess water.
- After half an hour take the Chenna and add rose syrup to it.
- Knead for 8-10 minutes till Chenna is soft and smooth.
- Shape them as small cylindrical balls.
- Shape the entire chenna and keep it ready
SUGAR SYRUP- Boil 3 cups of water in a pan/cooker with sugar.
- Once it boils and sugar is completely dissolved add cardamom powder. Now add mini jamuns and allow it to cook.
- Close with a lid and allow it to cook for 10 minutes.
- After 10 minutes paneer jamuns would have doubled in size. Carefully flip them and allow to cook for another 5 minutes. Now add rose syrup and rose petals
- Soft and spongy paneer jamun is ready. Allow it to cool completely, refrigerate and serve them.
Notes
Use full cream milk for making chenna
You can use lime juice for curdling the milk. I always prefer curd over lime juice as it tends to make it harden if cooked for long time.
Chenna should have little moisture while kneading. It should not be completely dry.
Rasgulla will absorb the sugar syrup when kept for one day. If you prefer more sweet can add upto 2 cups of sugar.
Since rasgulla will double in size while cooking use big size pan.
Don't overcook the rasgulla as it tends to harden.
7.8.1.2451https://www.namscorner.com/paneer-jamun-recipe-rose-jamun-pink-rasgulla/
Serves 4-5 people
30 minPrep Time
30 minCook Time
1 hrTotal Time
Save Recipe5 based on 6 review(s)
Ingredients
- Milk 1 liter
- curd 1/2 cup or lime juice 3-4 tbsp
- Rose syrup 1/2 tsp
- Water 2 cups
- Sugar 1 3/4 cup
- cardamom powder 1 tsp
- Rose syrup few drops
- Rose petals few optional
Instructions
- Heat milk in the thick-bottomed pan without adding any water.
- Bring the milk to boil in medium flame. Once the milk boils, add curd and keep stirring.
- Milk will start to curdle and keep stirring in medium flame without burning. If milk doesn’t curdle you can add some more curd
- keep stirring till the milk is fully curdled and water is separated.
- Line a muslin cloth in a sieve and drain the curdled milk.
- Wash with cold water to easily handle and squeeze the excess water. Bring together the muslin cloth and allow it to hang to remove excess water for half an hour. Squeeze in between to remove excess water.
- After half an hour take the Chenna and add rose syrup to it.
- Knead for 8-10 minutes till Chenna is soft and smooth.
- Shape them as small cylindrical balls.
- Shape the entire chenna and keep it ready
- Boil 3 cups of water in a pan/cooker with sugar.
- Once it boils and sugar is completely dissolved add cardamom powder. Now add mini jamuns and allow it to cook.
- Close with a lid and allow it to cook for 10 minutes.
- After 10 minutes paneer jamuns would have doubled in size. Carefully flip them and allow to cook for another 5 minutes. Now add rose syrup and rose petals
- Soft and spongy paneer jamun is ready. Allow it to cool completely, refrigerate and serve them.
Notes
Use full cream milk for making chenna
You can use lime juice for curdling the milk. I always prefer curd over lime juice as it tends to make it harden if cooked for long time.
Chenna should have little moisture while kneading. It should not be completely dry.
Rasgulla will absorb the sugar syrup when kept for one day. If you prefer more sweet can add upto 2 cups of sugar.
Since rasgulla will double in size while cooking use big size pan.
Don't overcook the rasgulla as it tends to harden.
How to make Paneer Jamun with step by step pictures
Making Chenna/Paneer
Heat milk in the thick-bottomed pan without adding any water.
Bring the milk to boil in medium flame. Once the milk boils, add curd and keep stirring.
Milk will start to curdle and keep stirring in medium flame without burning. If milk doesn't curdle you can add some more curd
keep stirring till the milk is fully curdled and water is separated.
Line a muslin cloth in a sieve and drain the curdled milk.
Wash with cold water to easily handle and squeeze the excess water. Bring together the muslin cloth and allow it to hang to remove excess water for half an hour. Squeeze in between to remove excess water.
After half an hour take the Chenna and add rose syrup to it.
Knead for 8-10 minutes till Chenna is soft and smooth.
Shape them as small cylindrical balls.
Shape the entire chenna and keep it ready
Sugar Syrup
Boil 3 cups of water in a pan/cooker with sugar.
Once it boils and sugar is completely dissolved add cardamom powder. Now add mini jamuns and allow it to cook.
Close with a lid and allow it to cook for 10 minutes.
After 10 minutes paneer jamuns would have doubled in size. Carefully flip them and allow to cook for another 5 minutes. Now add rose syrup and rose petals
Soft and spongy paneer jamun is ready. Allow it to cool completely, refrigerate and serve them.
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