Paneer Jamun Recipe | Pink Rasagulla | Rose Jamun

Paneer Jamun Recipe | Pink Rasagulla with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. This Rose Jamun is such a delicious dessert with a beautiful color, that you can’t stop with one, you will definitely forget the calories count. I just adapted my Rasagulla recipe, just gave a difference in shape, and added a few drops of food color. Also, these Jamun can be shaped like balls, capsules, logs, or cylinders, as per your desire. I like to share a note on the food color, I used an ordinary pink color, when combined with paneer, it turned to pale orange, so if you want to get a perfect color, go for a branded one, but if you are reluctant of using food colour, that’s harmless, just leave it white. Furthermore, read the recipe from end to end, as cooking the jamuns in sugar syrup part plays a key role, to get the perfect texture.

Check my other Milk based sweet Recipes like
1. Rasmalai
2. Milk Powder Gulab Jamun
3. Kalakand
4. Milk / Paal Halwa
5. Palkova
6. Milk Powder Burfi

Pink Rasagulla

Paneer Jamun Recipe | Pink Rasagulla | Rose Jamun

Priya Santhamohan

Paneer Jamun Recipe | Pink Rasagulla is such a delicious dessert with a beautiful color, that you can't stop with one rose jamun, you will definitely forget the calories count.

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Prep Time 30 mins

Cook Time 20 mins

Total Time 50 mins

Course Dessert, Diwali Recipes, Sweet

Cuisine Indian

Servings 40 Jamuns

Calories 106 kcal

Equipment

• Stovetop
• Kadai / Pan

Ingredients

  

For Making Paneer

• ½ Litre Milk
• 2 tsp Lemon Juice

For Making Jamun

• 2 tbsp Milk Powder
• 1 tsp Corn Flour
• 2 to 3 Drops Pink Food Colour

For Sugar Syrup

• 1 Cup Sugar
• 1 Cup Water
• 2 to 3 Pods Cardamom
• Few Strands Saffron
• 2 Drops Rose Essence

Instructions

 

• First, let's start the recipe by making fresh paneer. To a heavy-bottomed pan, pour the milk.
• Then, boil the milk on medium flame. Stir it now and then to prevent burning at the bottom. Once the milk rises, add the lemon juice. When the milk starts to curdle, switch off the flame immediately. (Don’t cook further, otherwise, the paneer turns hard). The curd starts to float on top and the whey water separates. (If it does not get curdled, pour a little more lemon juice at regular intervals). Allow it to settle down for 1 minute.
• Place a strainer over a wide bowl and line it with a thin cloth or muslin cloth and pour the milk solids. Gather the cloth together and gently squeeze the extra whey water.
• The collected curds are the chenna, which is used to make this Jamun. Pour water over the chenna and rinse it well, to remove the lemon taste.
• Squeeze again gently to remove the excess water. Place a heavy object over the chenna for 5 minutes, or squeeze the chenna with your hands to remove the water.

FOR MAKING JAMUN

• Keep the prepared chenna/paneer, milk powder, cornflour, and the food color ready.
• To the paneer, add the milk powder, cornflour, and 2 to 3 drops of food colour (after kneading, the pink food colour changed to a slight orange shade). As food colour is not good, I didn't increase it, if you want a perfect pink colour, check for a costly one.
• Knead the chenna gently for 10 minutes until a very smooth dough. No milk granules should be seen. Roll into balls, either small or medium, circles or oval or like cylindrical logs. If you are not able to shape the balls add very little maida/sooji/corn flour (never add more, as sponginess will be lost).
• Do the same with the remaining dough.

FOR MAKING SYRUP

• Keep the sugar, cardamom, saffron, and rose water ready.
• Add sugar and water in a vessel and melt the sugar.
• When bubbles start to appear, drop the jamuns one by one. Then, add the crushed cardamom pods, rose essence to the sugar syrup, and shake the vessel.
• Cover it with a lid immediately and cook covered for 5 minutes on high flame. Then, in low flame for 2 to 3 minutes. The jamuns increase in size slightly, don't expect it will double like rasagulla. Switch off the flame, don’t cover it until it cools, or else the jamun shrinks. I took the final pic, the next day, so the color got a little darker.

  Try this Rose Jamun for this Diwali festival.

Notes

Tips for Pink Rasagulla

For Making Paneer

1. Readymade/store-bought paneer does not work for this recipe. So make fresh paneer to get a soft Rose Jamun.

2. Use fresh and full-fat milk to get more volume of paneer. Don't use skimmed milk.

3. Lemon juice can be replaced with the same quantity of vinegar or 1/4 cup of curd.

4. If the milk doesn't get curdled, add a little more lemon juice. But don't add too much as it makes the paneer hard.

5. Also, rinse the chenna well to remove the lemony taste and flavor.

6.  The whey water can be used for preparing chapati, lemonade, etc.

For Making Rose Jamun

1.  Proper kneading of chenna is important. It should be smooth without any milk granules. Knead it for at least 10 minutes.

2. If the chenna is dry, the Jamun turns hard, so ensure a very little bit of moisture is retained.

3.  If the chenna has a lot of moisture, it will break while cooking itself and does not retain the shape.

4. You can knead the chenna without using maida/sooji/corn flour also. But if you are not confident, knead it using any one of these.

5. The color of the Pink Rasagulla, varies on the brand of the food color you use. I used a pink color, you can replace it with orange or just leave it as white.

6. This Jamun can be shaped like balls, capsules, logs, or cylinders, as per your desire.

7. The sugar syrup, should be rolling boiling when adding the Jamun, not in low flame. So that the Jamun gets the right texture.

8. Don’t overcook it, or else the Jamun (mentioned time only) turn chewy and rubbery.

9. After cooking, keep the vessel open, till it cools down completely. Otherwise, the Jamun shrinks in size.

10. Consume this Paneer Jamun Recipe on the same day or refrigerate and finish it within 2 days.

Keyword Paneer Jamun Recipe, Pink Rasagulla, Rose Jamun

Pink Rasagulla Recipe

Method for Rose Jamun

1. First, let’s start the recipe by making fresh paneer. To a heavy-bottomed pan, pour the milk.

2. Then, boil the milk on medium flame. Stir it now and then to prevent burning at the bottom. Once the milk rises, add the lemon juice. When the milk starts to curdle, switch off the flame immediately. (Don’t cook further, otherwise, the paneer turns hard). The curd starts to float on top and the whey water separates. (If it does not get curdled, pour a little more lemon juice at regular intervals). Allow it to settle down for 1 minute.

3. Place a strainer over a wide bowl and line it with a thin cloth or muslin cloth and pour the milk solids. Gather the cloth together and gently squeeze the extra whey water.

4. The collected curds are the chenna, which is used to make this Jamun. Pour water over the chenna and rinse it well, to remove the lemon taste.

5. Squeeze again gently to remove the excess water. Place a heavy object over the chenna for 5 minutes, or squeeze the chenna with your hands to remove the water.
FOR MAKING JAMUN: Keep the prepared chenna/paneer, milk powder, cornflour, and the food color ready.

6. To the paneer, add the milk powder, cornflour, and 2 to 3 drops of food colour (after kneading, the pink food colour changed to a slight orange shade). As food colour is not good, I didn’t increase it, if you want a perfect pink colour, check for a costly one.

7. Knead the chenna gently for 10 minutes until a very smooth dough. No milk granules should be seen. Roll into balls, either small or medium, circles or oval or like cylindrical logs. If you are not able to shape the balls add very little maida/sooji/corn flour (never add more, as sponginess will be lost).

8. Do the same with the remaining dough.
For Making Syrup: Keep the sugar, cardamom, saffron, and rose water ready.

9. Add sugar and water in a vessel and melt the sugar.

10. When bubbles start to appear, drop the jamuns one by one. Then, add the crushed cardamom pods, rose essence to the sugar syrup, and shake the vessel.

11. Cover it with a lid immediately and cook covered for 5 minutes on high flame. Then, in low flame for 2 to 3 minutes. The jamuns increase in size slightly, don’t expect it will double like rasagulla. Switch off the flame, don’t cover it until it cools, or else the jamun shrinks. I took the final pic, the next day, so the color got a little darker.

Try this Rose Jamun for this Diwali festival.

Paneer Jamun Recipe