Paneer Jamun Recipe | Rose Jamun | Pink Rasgulla

Prep Time 30

Cook Time 30

Total Time 1

Servings

Author Narmadha

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.

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.