Paneer jamun recipe in Tamil | Pink rasagulla | Rose jamun | Soft and spongy paneer jamun
Paneer Jamun Recipe | Rose Jamun | Pink Rasgulla recipe with step-by-step 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. As I have added rose essence while making paneer I have not added rose essence in Sugar syrup. If you add pink food color in jamun, dont forget to add rose essence in the syrup after cooking.
Equipment
- Wide bottomed pan
- strainer
- Kitchen cloth
Ingredients
- 1 litre Full fat milk
- 2 tsp Vinegar
- 2 tsp Rose essence
- 200 g Sugar measure in a cup
- 200 ml water
Instructions
- Heat milk in the thick-bottomed pan without adding any water. Use full fat milk.
- Bring the milk to boil in medium flame. Once the milk boils, add 2 tsp Vinegar 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 vinegar / lemon juice / curdkeep stirring till the milk is fully curdled and water is separated.
- Place a kitchen cloth in a sieve and drain the curdled milk. Discard the water
- Wash with cold water to easily handle and squeeze the excess water. Bring together the cloth and allow it to hang to remove excess water for half an hour. Squeeze in between to remove excess water.
- Now in the meanwhile lets make sugar syrup. Add 200g say 1 cup sugar to a pan add 1.5 cup water to the pan and allow to boil. Once the sugar dissolves and make a sticky syrup switch off and keep aside.
- After half an hour take the Chenna, Knead for 8-10 minutes till Chenna is soft and smooth.
- Now add 1-2 tsp of rose essence or pink food color to get nice color and flavor to the pink jamun or rose jamun knead well again. Shape them as small cylindrical balls.
- Now switch on the stove with syrup when it starts bubble add the prepared jamun to it. Cook for 10 mins in high heat and keep covered.
- After 10 mins open the lid and check the size got doubled. This is the good sign that the jamuns are cooked well. Switch off the heat. If you have not added rose essence while making jamuns add it in the syrup once you turn off the stove.
- Soft and spongy paneer jamun is ready. Allow it to cool completely and let it sit for 3 hours, refrigerate and serve them.
Video
Notes
Use full cream milk for making chenna / paneer
You can use lime juice/ Vinegar for curdling the milk. I always prefer curd over lime juice / Vinegar as it tends to make it harden if cooked for long time. But you can add any of one which you have at home.
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. Cook for the exact time in high heat and turn off the stove.